Ingredients for Banket Almond Roll
- 2 cups All Purpose Flour
- 1/2 cup (1 stick) Butter
- 1/4 cup Cold Water
- 1 (7 ounce) tube Almond Paste
- 2 large Eggs
- 1 cup White Sugar
- 2 teaspoons Almond Extract
- 1/2 teaspoon Salt
- Egg White
- 1 cup powdered Sugar
- 1 1/2 teaspoons Baking Powder
- 1-2 tablespoons Milk
- Almond Flour
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How to Make Banket Almond Roll
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the dough evenly into a greased and floured 15x10 inch baking pan.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the almond filling:
- In a medium saucepan, combine the butter, sugar, and almond flour.
- Cook over medium heat, stirring constantly, until the mixture is smooth and slightly thickened.
- Remove from heat and stir in the almond extract and powdered sugar.
- Once the cake is cooled, spread the almond filling evenly over the top.
- Carefully roll up the cake from the long side, using parchment paper to assist.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
- Slice into 1-inch thick rounds and serve. Enjoy with a warm cup of coffee or tea!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
275g
Fat
161g
Carbs
42g
