Exquisite Cherry Almond Angel Roll

Image for recipe: Exquisite Cherry Almond Angel Roll
Dessert

Ingredients: 10

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.

Aug 02, 2024