Almond and limoncello cake roll

1. Prepare the Almond Cake:

• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
• In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
• In a separate large bowl, beat the eggs and granulated sugar together with an electric mixer until light and fluffy (about 4-5 minutes). Add the vanilla and almond extract, and mix to combine.
• Gently fold the dry ingredients into the egg mixture until fully combined.
• Add the melted butter and Limoncello to the batter, folding them in gently.
• Pour the batter into the prepared pan, spreading it evenly.
• Bake for 12-15 minutes or until the cake is lightly golden and a toothpick inserted in the center comes out clean.
• Once the cake is done, remove it from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
• Starting from one edge, gently roll the cake up with the towel, then let it cool completely in the towel.

2. Make the Limoncello Whipped Cream Filling:

• In a large bowl, whisk the heavy cream until soft peaks form.
• Add the powdered sugar, Limoncello, vanilla extract, and lemon zest. Continue whisking until stiff peaks form.
• Be careful not to overwhip the cream; it should be light and fluffy.

3. Assemble the Cake Roll:

• Once the cake is completely cooled, carefully unroll it from the towel.
• Spread the Limoncello whipped cream filling evenly over the surface of the cake, leaving about a 1-inch border on all sides.
• Gently roll the cake back up without the towel this time, keeping it tight but not too tight to avoid cracking.
• Place the rolled cake seam-side down on a serving platter.

4. Serve and Enjoy:

• Dust the top of the cake roll with powdered sugar and, if desired, garnish with extra lemon zest or toasted almonds.
• Slice carefully and serve the beautifully light, citrusy, and almond-filled delight!

Tips for the Perfect Almond and Limoncello Cake Roll:

• Room temperature eggs: Make sure your eggs are at room temperature for the best texture.
• Cooling the cake: Let the cake cool completely before filling it to prevent the whipped cream from melting or becoming runny.
• Filling options: If you want a bit more tang, you can mix some lemon curd into the whipped cream for an extra lemony bite.
• Serving suggestions: This cake roll pairs wonderfully with a refreshing cocktail or a cup of tea!

This Almond and Limoncello Cake Roll is a refreshing, decadent dessert that’s perfect for a special occasion or as a sweet treat to impress your guests. I hope it turns out beautifully! 😍🍋