Almond Raspberry Cream Roll Recipes

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RASPBERRY ALMOND COFFEECAKE



Raspberry Almond Coffeecake image

This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.

Provided by Melissa Marsh

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 15

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
⅓ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
¼ cup sliced almonds
¼ cup sifted confectioners' sugar
1 teaspoon milk
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  • Combine raspberries and brown sugar in a bowl. Set aside.
  • In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
  • Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
  • Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g

RASPBERRY-ALMOND JELLY ROLL



Raspberry-Almond Jelly Roll image

With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 13

3 large eggs
1 cup sugar
1/3 cup water
1-1/2 teaspoons almond extract, divided
1-1/2 teaspoons vanilla extract, divided
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups heavy whipping cream
3/4 cup confectioners' sugar
1-1/4 cups slivered almonds, toasted and divided
2/3 cup seedless raspberry jam
Fresh raspberries and mint leaves, optional

Steps:

  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside., Beat eggs 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake until cake springs back when lightly touched, 12-15 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture. , Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.

Nutrition Facts : Calories 472 calories, Fat 26g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 137mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 2g fiber), Protein 7g protein.

RASPBERRY ALMOND TART



Raspberry Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
1 egg, beaten to blend
3/4 cup whipping cream
1/4 cup powdered sugar
2 tablespoons amaretto liqueur
1/4 cup sliced almonds, toasted and coarsely crumbled
2 (6-ounce) baskets fresh raspberries
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
  • Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
  • NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.

RASPBERRY AND CREAM ROULADE



Raspberry and Cream Roulade image

The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

Confectioners' sugar, for dusting
1 Sponge Cake recipe, baked in a jelly roll pan and cooled
1/2 cup/70 grams fresh raspberries
1/3 cup/105 grams raspberry jam
1/2 cup/120 grams heavy cream, chilled
1/3 cup/80 grams mascarpone, crème fraîche or sour cream, chilled
Pinch of kosher salt

Steps:

  • Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
  • In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
  • In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
  • Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
  • Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
  • Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

RASPBERRY-ALMOND CRESCENT COOKIES



Raspberry-Almond Crescent Cookies image

My flaky, two-bite crescent cookies are sensational treats. Filled with raspberry preserves, coconut and almonds, they might remind you of rugelach.-Kelly Williams, Forked River, NJ

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
1 cup cold butter, cubed
1 large egg yolk
1/2 cup sour cream
1 teaspoon vanilla extract
FILLING:
1 cup seedless raspberry jam
3/4 cup sweetened shredded coconut
1/3 cup finely chopped almonds
1/4 teaspoon almond extract
1 large egg white, lightly beaten
Coarse sugar

Steps:

  • Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture., Divide dough into 4 portions. Shape each into a disk; cover and refrigerate 30 minutes or until firm., Preheat oven to 350°. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar., Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.

Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND RASPBERRY CREAM ROLL



Almond Raspberry Cream Roll image

Make and share this Almond Raspberry Cream Roll recipe from Food.com.

Provided by Kathy

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • Heat oven to 375 degrees.
  • Line a 15 x 10 jelly roll pan with foil or parchment. Grease heavily with shortening.
  • Combine flour, baking powder, and salt. Put aside.
  • Beat eggs on high speed until foamy (3-5 minutes).
  • Gradually beat in granulated sugar.
  • On low speed beat in water, 1/2 teaspoons vanilla, and almond extract.
  • Gradually beat in flour mixture until smooth.
  • Pour evenly into pan.
  • Bake 12-15 minutes or until toothpick 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 half of the whipped cream.
  • Reserve remaining whipped cream in refrigerator.
  • Stir raspberry jam until smooth and spreadable.
  • Unroll cooled cake. Spread on jam.
  • Spread whipped cream/almond mixture on top of jam, leaving 1" border at one end.
  • Carefully roll cake, starting from opposite end.
  • Place on serving plate, seam-side down. Frost with remaining whipped cream. Decorate with remaining 1/4 cup almonds. Serve immediately or refrigerate.

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