Italian Rainbow Cookie Cake
The Italian Rainbow Cookie Cake is a famous cultural dessert that has layerings of multi-coloured almond-flavored cakes, the colors of the Italian flag. Sweet raspberry or apricot jam separates each layer, coated in rich chocolate ganache for just the right blend of nutty, fruity, and chocolatey. This treat is as beautiful as it is delicious!
Equipment
- 3 round cake pans 9-inch
- Mixing bowls
- Hand or stand mixer
- Offset spatula for frosting
- Double boiler or microwave for melting chocolate
- Wire cooling racks
- Sharp knife for slicing
Ingredients
- 8 oz almond paste
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- Red and green food coloring
- ½ cup raspberry jam or apricot jam
- 1 cup dark chocolate chips
- 2 tablespoons unsalted butter for ganache
Instructions
- Cream almond paste, sugar, and butter. Gradually add eggs and dry ingredients.
- Separate the batter into three parts, color one red, one green, and leave the third plain.
- Spread batter into pans and bake each layer for 10-15 minutes until set.
- Stack the cooled layers with a thin spread of raspberry or apricot jam between each.
- Melt chocolate with butter and pour it over the cake, covering the top and sides.
- Refrigerate for at least one hour before slicing into bars.
Notes
- For a less sweet version, use unsweetened jams or reduce the sugar in the batter.
- Don’t hesitate to experiment with different jam flavors to add a unique twist to your cake.
- To make clean, precise cuts, be sure to chill the cake for at least an hour. This helps the ganache set and makes slicing easier.