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Flourless Cranberry Cake Roll PDF Print E-mail
(12 votes, average 3.75 out of 5)
Wednesday, 07 December 2011 00:00

Printable Recipe


6 eggs, room temperature, separated
2/3 cup sugar
1 cup finely ground almonds
1 cup fresh or frozen cranberries, coarsely chopped
1 tablespoon powdered sugar
2 tablespoons butter, softened

Filling
1 (8 oz) package cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners sugar
½ teaspoon almond extract

     Preheat oven to 350°F.
     Lightly grease a 10" X 15" jellyroll pan.  Line with parchment paper (or waxed paper).  Grease parchment paper.  Set aside.
     Beat the egg yolks with the sugar in a medium bowl with an electric mixer on medium speed until thick and lemon colored, about 3 minutes. Stir in nuts and cranberries.
     Wash and dry the beaters.  Beat the egg whites in a clean, medium bowl with an electric mixer on medium speed , until stiff but not dry.  Gently fold the beaten whites into the yolk mixture.  Transfer batter to prepared pan.  Bake until top springs back after lightly touching, 15-20 minutes.
     Carefully invert the pan onto a smooth, clean kitchen towel sprinkled with 1 tablespoon powdered sugar.   Remove pan and carefully remove parchment paper.  Carefully roll cake up in the towel, jelly roll style starting with the short side.  Allow to cool completely.

    Prepare filling -
    In a small bowl, beat the cream cheese, butter, 1 cup confectioners sugar and almond extract until smooth and fluffy.
    Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.  Cover and refrigerate for 1 hour before serving.

Serves 10-12


This recipe linked to

The Gluten Free Homemaker

Simply Sugar and Gluten Free

Gooseberry Patch

 







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