Rainbow Cookie Cake…..Paula Gati Honestly I never made this…I took it off the web…..and had it in my “TO MAKE” files…to me its almost like the rainbow cookie recipe that I have…just more ingredients. So I will post this..and when I get the chance to make I will give you my results and a picture…. Cake Batter: 3 sticks of softened butter 1 1/2 cups of sugar 6 large eggs 12 oz of almond paste-grated 1 tbl of almond extract 3 cups of flour 1 tbl of baking powder red, green and yellow food coloring 1/3 cup seedless raspberry jam 1/3 cup of apricot preserves Ganache: 1 cup heavy cream 12 oz of semi sweet chocolate Pre heat oven to 350 Grease 3 9 inch round cake pans and line with a round of parchment paper on the bottom In the bowl of a stand mixer, cream butter and sugar till fluffy,, about 5 minutes. Add the eggs one at a time and beat well after each addition…add the grated almond paste and almond extract and beat well till all combined. In a separate bowl sift the flour and baking powder and then slowly add to the batter and mix till well combined. Separate batter evenly into three bowls…and dye each bowl a different color of red, green and yellow. Pour each bowl of batter into the cake pan and smooth top Bake in 350 oven for approx 20-25 minutes or until a cake tester comes out clean Remove from oven and let cool for approx 5 minutes before inverting onto a cooling rack…remove parchment paper and let cool completely While cake is cooling,, prepare ganache by heating 1 cup of heavy cream in a small saucepan just until bubbles start to form around edge. Turn heat off and pour over the chocolate which is in a large bowl..stir continuously until melted and smooth..and let cool slightly Start with pink layer on bottom and spread raspberry jam on top to almost the edge. Top with yellow layer and then spread apricot preserves on top of that,, then top with green layer. Pour ganache over the cake and spread with an offset spatular and cover the entire cake..sides and top..make sure its completely covered… top with some chocolate sprinkles if desired. Let sit at room temp for a few hours..or until the ganache is completely set …
Posted on: Mon, 28 Jul 2014 22:56:17 +0000
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