INGREDIENTS:
5 eggs, separated
1 8-ounce can almond paste
1 1/4 cups sugar
2 1/2 sticks butter, softened to room temperature
1 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Green food coloring
Red food coloring
Yellow food coloring
Seedless raspberry jam
Apricot jam
4 ounces semi-sweet chocolate
1/4 cup heavy cream
Chocolate sprinkles
METHOD:
Preheat oven to 350 degrees. Spray three 9×5 inch loaf pans with baking spray.
Place the five egg whites into a clean bowl. Beat with an electric mixer until stiff peaks form. Set aside.
Use a fork to break up the almond paste into smaller pieces. In a large bowl, combine the almond paste and sugar with an electric mixer until there are no large lumps. Add the butter and beat until well combined. Add the egg yolks and almond extract and beat until blended.
In a separate bowl, stir together the flour, salt, and baking powder.
Gradually beat the flour mixer into the wet ingredients. The dough will be quite thick.
Stir one third of the beaten egg whites into the dough. This will slightly lighten the mixture. Then, fold in the remaining egg whites until well blended.
Divide the dough into three equal portions. Use a few drops of food coloring to color one portion red, another portion green, and the remaining portion yellow. *Gel food coloring has the best effect.
Use a spatula to spread each portion of dough into the three prepared baking pans.
Bake on the middle rack of your oven for 20-25 minutes, until the cakes are set and the edges just begin to turn golden.
Allow the cakes to cool for a few minutes in the pans, then carefully invert the cakes onto cooling racks. Cool completely.
Use a long serrated knife to level the cakes, removing as little cake as necessary.
Spread a layer of raspberry jam over the red layer. Place the yellow layer over the jam, then spread the apricot jam on top. Top with the red layer.
Chop the semisweet chocolate. Heat the heavy cream in a small saucepan or in the microwave, just until boiling. Pour the hot cream over the chocolate, then stir until smooth. Use a spatula to spread the chocolate ganache over the top and sides of the cake. Garnish liberally with chocolate sprinkles.
Refrigerate to set, but remove the cake from the fridge before serving, so it comes up to room temperature.
Not the prettiest cake on the outside
( I forgot the sprinkles) the flavor was good though.
Enjoy your Rainbow Cookie Cake.
