Ingredients for Cherry Almond Roll
- Egg Yolks
- 1 teaspoon almond extract
- Granulated Sugar
- Sugar Free Strawberry Jam
- Egg Whites
- 1 cup all-purpose flour
- Whole Wheat Flour
- 1 teaspoon baking powder
- 1/2 cup powdered sugar
- Mascarpone Cheese
- Cream Cheese
- Butter
- Fresh Cherries
- Red Food Coloring
- Whipped Cream
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How to Make Cherry Almond Roll
- Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch jelly roll pan.
- In a large bowl, whisk together eggs and sugar until pale and thick ribbons form.
- Gently fold in the almond extract and vanilla extract.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, folding until just combined. Do not overmix.
- Spread batter evenly into the prepared pan.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper.
- Starting from the short end, tightly roll the cake with the kitchen towel.
- Let cool completely.
- While the cake cools, prepare the filling: In a bowl, gently mash the cherries.
- In a separate bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- Gently fold the mashed cherries into the whipped cream.
- Once the cake is completely cool, carefully unroll it.
- Spread the cherry filling evenly over the cake.
- Reroll the cake tightly.
- Dust with powdered sugar and slice into 1-inch thick pieces.
- Refrigerate for at least 30 minutes before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
438g
Fat
50g
Carbs
40g
