Exquisite Cherry Almond Angel Roll
Savor the delightful combination of cherries and almonds in this elegant angel roll. A light and airy cake filled with cherry preserves and a luscious almond-flavored filling, this dessert is sure to impress any crowd. Perfect for special occasions or a sweet treat anytime.
Ingredients
For the Angel Roll | |
|---|---|
| 1 | package angel food cake mix |
| 1 | package sliced almonds, chopped |
| 1 | cup powdered sugar |
For the Filling | |
| 1 | cup cherry preserves |
| 8 | ounces sour cream |
| 8 | ounces frozen whipped topping, thawed |
| 1 | teaspoon almond extract |
| 2-4 | drops red food coloring (optional) |
| 1 | package instant white chocolate pudding and pie filling mix |
| additional powdered sugar (optional) | |
Instructions
For the Angel Roll | |
|---|---|
| 1. | Preheat the oven to 350°F (175°C). |
| 2. | Line an 11"x15"x1" pan with parchment paper. |
| 3. | Prepare the angel food cake mix according to the package directions. |
| 4. | Pour the batter over the parchment paper, spreading it evenly. |
| 5. | Chop the sliced almonds and spread them evenly over the batter. |
| 6. | Bake for 30-35 minutes or until the top of the cake springs back when lightly touched with a fingertip. |
| 7. | Remove the cake from the oven. |
| 8. | Sprinkle powdered sugar over the cake. |
| 9. | Place an additional piece of parchment paper over the cake. |
| 10. | Place a cooling rack upside down over the paper. |
| 11. | Carefully invert the cake and remove the pan. |
| 12. | Peel the parchment paper from the bottom side of the cake and discard. |
| 13. | Starting at the short end of the cake, roll it up in the parchment paper jelly roll style. |
| 14. | Allow the cake to cool completely. |
| 15. | Unroll the cake and lay it flat. |
| 16. | Spread the cake with cherry preserves. |
For the Filling | |
| 1. | In a medium bowl, combine the sour cream, whipped topping, almond extract, and food coloring (if using); mix well. |
| 2. | Add the instant white chocolate pudding mix and whisk until thickened. |
| 3. | Spread the filling over the cake, leaving a 1-inch border; roll up the cake. |
| 4. | Refrigerate the cake for at least 30 minutes. |
| 5. | Sprinkle the cake with additional powdered sugar, if desired. |
| 6. | Slice the cake using a serrated knife. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 332 kcal |
| Protein | 5.4 g |
| Fat | 11.9 g |
| Carbohydrates | 52.6 g |
| Fiber | 0.9 g |
| Sugar | 32.8 g |
Published on Aug 02, 2024 by Luminița