Raspberry Almond Sweet Rolls
Ingredients
Cake
350 g flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
335g sugar
3 eggs, at room temperature
2 teaspoons vanilla extract
1 cup milk
Juice and zest of 2 lemons
Chantilly cream
1.5 cup heavy cream
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 cup mascarpone
For assembly
Rose syrup (optional)
Raspberry jam
Fresh raspberries and thyme for garnish
Powdered sugar for dusting
Instructions
Preheat oven to 350F
Mix flour, baking powder & soda, & salt together
In a separate bowl, cream together butter & sugar until smooth. Beat in eggs and vanilla
Add the dry ingredients, mix until just combined
Add milk, lemon zest, & lemon juice. Whisk by hand to combine
Divide batter into (2) 8-in pans lined with parchment paper
Bake for about 30-35 minutes. It is done when you insert a toothpick & it comes out clean
While cake layers are still hot, brush a light layer of rose syrup on top to keep the cake moist. Set aside to cool completely.
In the meantime, make the chantilly cream by whisking all the ingredients together until stiff peaks form.
To assemble the cake, place one layer of cake onto a cake stand or turntable, then evenly cover with the chantilly cream and raspberry jam. Then repeat with the other layer and remaining cream.