Almond-raspberry cream roll dessert recipe from 1984

Name: Almond-raspberry cream roll
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Yield: 10
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

1980s, Vintage advertisements, Vintage dessert recipes, Vintage food & drink, Vintage magazines

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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

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

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

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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.

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.

MORE: Classic almond-sherry cake recipe (1981)

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