Almond Raspberry Cream Roll Recipe

Ingredients for Almond Raspberry Cream Roll

• ½ cup all-purpose flour
• Baking Powder
• Salt
• 3 large eggs
• Granulated Sugar
• Water
• Vanilla
• Almond Extract
• ¼ cup powdered sugar
• 1 cup heavy cream, cold
• Amaretto
• Slivered Almonds
• Seedless Raspberry Jam

How to Make Almond Raspberry Cream Roll

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.
3. In a separate bowl, whisk together the flour and almond flour.
4. Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Do not overmix.
5. Spread the batter evenly onto the prepared baking sheet, forming a thin rectangle.
6. Bake for 8-10 minutes, or until the edges are lightly golden brown.
7. While the cake is baking, prepare the raspberry cream filling:
8. In a bowl, beat the heavy cream until soft peaks form.
9. Gently fold in the raspberry preserves and powdered sugar.
10. Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar.
11. Carefully peel off the parchment paper.
12. Starting from one short end, tightly roll the cake and the kitchen towel together.
13. Let the cake cool completely.
14. Unroll the cake and spread the raspberry cream evenly over the surface.
15. Reroll the cake tightly.
16. Dust with powdered sugar and sliced almonds before serving.