Almond Raspberry Cream Roll

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 8
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 1 cup granulated sugar
• 1/3 cup water
• 1 1/2 teaspoons vanilla, divided
• 1 teaspoon almond extract
• powdered sugar
• 2 cups heavy cream
• 3/4 cup powdered sugar
• 3 tablespoons amaretto or 3 tablespoons almond extract
• 1 1/4 cups slivered almonds, lightly toasted
• 2/3 cup seedless raspberry jam

Recipe

• 1 heat oven to 375 degrees.
• 2 line a 15 x 10 jelly roll pan with foil or parchment. grease heavily with shortening.
• 3 combine flour, baking powder, and salt. put aside.
• 4 beat eggs on high speed until foamy (3-5 minutes).
• 5 gradually beat in granulated sugar.
• 6 on low speed beat in water, 1/2 teaspoons vanilla, and almond extract.
• 7 gradually beat in flour mixture until smooth.
• 8 pour evenly into pan.
• 9 bake 12-15 minutes or until toothpick comes out clean.
• 10 meanwhile, sift powdered sugar onto a towel until evenly coated.
• 11 when cake is done, immediately reverse pan onto towel. peel off foil. roll up cake and towel together from narrow end. cool thoroughly on wire rack.
• 12 meanwhile, whip heavy cream, 3/4 cup powdered sugar, remaining 1 teaspoon vanilla, and amaretto until stiff.
• 13 finely chop 1 cup almonds and fold into half of the whipped cream.
• 14 reserve remaining whipped cream in refrigerator.
• 15 stir raspberry jam until smooth and spreadable.
• 16 unroll cooled cake. spread on jam.
• 17 spread whipped cream/almond mixture on top of jam, leaving 1" border at one end.
• 18 carefully roll cake, starting from opposite end.
• 19 place on serving plate, seam-side down. frost with remaining whipped cream. decorate with remaining 1/4 cup almonds. serve immediately or refrigerate.