Cherry Almond Roll Recipes

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CHERRY-ALMOND ROLL



Cherry-Almond Roll image

A delicious cake roll filled with a fluffy cherries & cream filling! Prep time does not include chill time. Created for RSC #12.

Provided by Tinkerbell

Categories     Dessert

Time 57m

Yield 1 roll, 6-8 serving(s)

Number Of Ingredients 19

4 egg yolks
1/2 teaspoon almond extract
1/3 cup granulated sugar
1/4 cup sugar-free strawberry jam
4 egg whites
1/2 cup granulated sugar
1/4 cup flour
1/4 cup whole wheat flour
1 teaspoon baking powder
powdered sugar (for dusting)
4 ounces mascarpone cheese
4 ounces cream cheese
1/4 cup butter, softened
1/2 teaspoon almond extract
4 -6 cups powdered sugar
1 cup fresh cherries, pitted & chopped
red food coloring (optional)
prepared whipped cream, for garnish (optional)
4 fresh cherries, with stems intact, for garnish (optional)

Steps:

  • Cake: Put the egg yolks in a mixer bowl & the egg whites into a small container & set aside. In a small bowl, combine the flours & the baking powder. Set aside. Grease & flour a 10x15x1 inch jelly roll pan & preheat oven to 375 degrees.
  • Beat egg yolks & almond extract on high speed until thick & bright yellow (this takes several minutes) & then very slowly begin adding in the 1/3 cup of sugar, beating til nearly dissolved. Beat in the strawberry jam. Transfer this mixture to a smaller bowl & set aside.
  • Wash & dry the mixer bowl & wire whip thoroughly, to remove any yolk mixture, & then add the egg whites. Beat on medium speed until soft peaks form. Slowly add the 1/2 cup sugar & beat until stiff peaks form.
  • Gently fold egg yolk mixture into beaten egg whites until almost combined & then sprinkle the flour mixture in & fold everything together. Try to keep as much volume as possible during this step.
  • Lightly spread batter into prepared jelly roll pan, making sure to push it into the corners too.
  • Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched.
  • Remove from oven & gently loosen the edges of the cake from the pan.
  • Lay out a large, clean kitchen towel & sprinkle the surface with powdered sugar. Quickly flip pan over onto powdered sugar & let cake fall out. Lightly dust the top with powdered sugar. From a short end, begin rolling both the cake & the towel into a log. Dusting additional powdered sugar on the underside of the towel as you go. Place rolled cake & towel on a wire rack to cool (45-60 minutes).
  • Filling: Beat mascarpone cheese, cream cheese, butter & almond extract til combined. Begin adding powdered sugar, a cup at a time, until the mixture thickens but is still a spreading consistency.
  • Stir in the chopped fresh cherries & a few drops of the red food coloring, if desired.
  • Assembly: Unroll cake & spread filling to within one inch of the edges all the way around. Roll up cake & filling only this time, lay a medium piece (about 8") of waxed paper over the top of the roll & carefully wrap the roll in the paper. Transfer to a platter & place in the refrigerator for about an hour, turning the roll over at about 30 minutes to avoid a "flat area" from forming.
  • When chilled, remove waxed paper & place roll seam side down on serving platter. Place 4 small dollops of whipped cream across the top of the roll & place one cherry on top of each dollop. Serve immediately or refrigerate until serving time.

Nutrition Facts : Calories 650.3, Fat 17.3, SaturatedFat 10, Cholesterol 167, Sodium 213.6, Carbohydrate 120.2, Fiber 1.3, Sugar 109.5, Protein 7

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