Ingredients :
3 large eggs
1 cup of sugar
1/3 cup of water
1-1/2 teaspoons almond extract, divided
1-1/2 teaspoons vanilla extract, divided
3/4 cup cake flour
1 teaspoon of baking powder
1/4 teaspoon of salt
2 cups heavy whipped cream
3/4 cup icing sugar
1-1/4 cups slivered almonds, toasted and divided
2/3 cup seedless raspberry jam
Fresh raspberries and mint leaves, optional

instructions :
Preheat oven to 375°. Line a greased 15x10x1-in. baking dish with waxed paper. grease paper; put aside.
Beat the eggs for 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; stir into egg mixture. Spread batter evenly in prepared pan.
Bake until cake springs back when lightly touched, 12 to 15 minutes. Cool for 5 minutes. Invert onto a cloth dusted with icing sugar. Carefully peel off the wax paper. Roll the cake up like a rolled towel, starting at one small side. Cool completely on a rack.
Meanwhile, beat cream, icing sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; add to remaining cream. Unroll the cake; spread jam to within 1/2 inch of edges. Top with almond mixture.
Ride again. Place seam side down on a serving platter. Frost the top, sides and ends with the remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.