Almond-raspberry cream roll dessert recipe from 1984

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Almond-raspberry cream roll (1984)

Almond raspberry cream roll

Here’s a wonderful cake to make for a special occasion. This almond-raspberry cream roll has a whipped cream filling flavored with raspberry — a natural with almonds. Decorating the cake with slivered Blue Diamond almonds is easy.

Almond-raspberry cream roll (1984)

Almond-raspberry cream roll

Yield: 10 slices
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 20 minutes
Total Time: 50 minutes

Ingredients

  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1-1/2 teaspoons vanilla extract, divided
  • 1 teaspoon almond extract
  • Powdered sugar
  • 2 cups heavy cream
  • 3 tablespoons amaretto liqueur OR 1 teaspoon almond extract
  • 1-1/4 cups Blue Diamond blanched slivered almonds, toasted, divided
  • 2/3 cup seedless raspberry jam, stirred until smooth and spreadable

Instructions

  1. Preheat oven to 375 (F).
  2. Line a jelly roll pan, 15-1/2- by 10-1/2- by 1-inch, with foil or parchment paper; heavily grease with shortening.
  3. Combine flour, baking powder, and salt; reserve.
  4. Beat eggs on high speed until foamy, about 3 to 5 minutes.
  5. Gradually beat in granulated sugar.
  6. On low speed, beat in water, 1/2 teaspoon vanilla, and almond extract.
  7. Gradually beat in flour mixture until smooth.
  8. Pour evenly into pan.
  9. Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean.
  10. Meanwhile, sift powdered sugar onto a towel until evenly coated.
  11. When cake is done, immediately reverse pan onto towel.
  12. Peel off foil.
  13. Roll up cake and towel together from narrow end; cool thoroughly on wire rack: Meanwhile, whip heavy cream, 3/4 cup powdered sugar, remaining 1 teaspoon vanilla, and amaretto until stiff.
  14. Finely chop 1 cup almonds and fold into one-half of the whipped cream. (Reserve remaining whipped cream in a refrigerator.)
  15. Unroll cooled cake.
  16. Spread with raspberry jam.
  17. Spread whipped cream-almond mixture on top of jam, leaving a 1-inch border at one end.
  18. Carefully roll cake, starting from opposite end.
  19. Place on serving plate, seam-side down.
  20. Frost cake with remaining whipped cream.
  21. Decorate as shown with remaining 1/4 cup almonds.
  22. Serve immediately or refrigerate.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 652Total Fat: 38gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 110mgSodium: 145mgCarbohydrates: 67gFiber: 5gSugar: 47gProtein: 12g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE  Three from-scratch traditional pound cake recipes (1920)
The almonds come ready-to-go in a cello bag (Other Blue Diamond cooking forms include whole natural, blanched whole, sliced natural and chopped.) Keep them handy.

Almond-raspberry cream roll (1984)

MORE: Classic almond-sherry cake recipe (1981)

If you enjoyed this post, please share it! And be sure to subscribe to our weekly newsletter, follow us on Facebook or Pinterest, or check out the cool stuff in our shop. Thanks for visiting!

More stories you might like

Check out our books!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.