These jam-layered little cakes, which are also known as Venetians or tricolores, are supposed to have been made by Italian immigrants at the start of the 20th century in order to recall the colors of the flag of their home country.
The recipe may be broken down into stages, and if you follow them, you will be rewarded with stunning creations that are not only edible but also visually appealing.
Ingredients
- 1 c. (2 sticks) unsalted butter, at room temperature, plus more for greasing
- 7 oz. almond paste, torn into pieces
- 1 tsp. pure almond extract
- 1/2 tsp. kosher salt
- 20 drops red gel food coloring
- 20 drops green gel food coloring
- 2 c. all-purpose flour
- 1 c. sugar
- 1/4 c. canola oil
- 4 large eggs, whites and yolks separated
- 2/3 c. apricot preserves
- 6 oz. bittersweet chocolate, finely chopped, divided
Directions
Step 1
Heat the oven to 350 degrees Fahrenheit and position racks in the top and bottom thirds of the oven. After buttering three rimmed quarter sheet pans measuring 9 1/2 inches by 13 inches, line each pan with parchment paper, being sure to leave an overhang on the long sides.
Step 2
Almond paste and sugar should be mixed together in a stand mixer equipped with a paddle attachment for four to five minutes on low speed until fine crumbs are formed. After incorporating the butter, raise the speed to medium and continue beating, scraping the bowl halfway through, for three to four minutes, until the butter is completely absorbed and the mixture is light and fluffy.
Step 3
Slowly pour in the oil while the machine is operating at a low speed, and mix it until it is completely integrated. Turn the speed up to medium and add the yolks one at a time, scraping the bowl as necessary. After that, add the almond extract and salt and continue beating. v.The flour should be gently mixed in while the mixer is operating at a moderate speed until it is barely incorporated. The batter should be transferred to a big basin.
Step 4
Wash and dry the bowl of the stand mixer, then restore it to the stand mixer that is equipped with the whisk attachment. For two and a half to three and a half minutes, beat the egg whites on medium-high until stiff peaks form. In order to lighten the batter, fold a big spoonful of the whites into the batter. After that, fold the remaining whites into the batter in two more additions until they are just mixed and there are no streaks left.
Step 5
Once the baking sheet has been prepped, transfer one-third of the batter, which is equivalent to 1 1/2 cups. Half of the leftover batter, which amounts to a heaping 1 1/2 cups, should be transferred to the second bowl and colored with red food coloring. Green food coloring should be used to tint the leftover batter.
Step 6
After transferring the red and green batter to their respective prepared pans, use an offset spatula to spread each batter in uniform layers, being sure to wipe the spatula after each color transfer. Place two pans on one rack and the remaining pan on the other rack. Bake the cakes, rotating the sheets and switching places on the racks midway through the baking process.
Bake for thirteen to fifteen minutes, or until the tops seem dry and a toothpick inserted in the middle comes out clean. After allowing the pans to cool for ten minutes, loosen the sides with an offset spatula and move the pans to wire racks (using the overhang of the parchment paper) to finish cooling.
Step 7
Place the apricot preserves in a small bowl and microwave them for twenty seconds. Stir them to loosen them (microwave them for extra ten-second increments as needed to release them), and then press them through a sieve, eliminating any pieces that remain.
Step 8
Move the green cake layer onto the cutting board, being sure to include the parchment paper. After gently inverting the white cake layer on top of the preserves, carefully spreading half of the preserves using a heaping quarter cup, and then peeling off and discarding the parchment paper. On the white cake layer, spread the remaining preserves, and then gently flip the red cake layer on top of it, being sure not to rip off the parchment paper.
A rimmed quarter sheet pan should be placed on top of the stacked layers, and then numerous heavy cans should be placed on top of that by spacing them equally apart. Refrigerate for a minimum of four hours and up to twenty-four hours.
Step 9
Take out the cans and remove the parchment that is on top. Trim the edges with a knife that is sharp.
Step 10
For a total of one minute and fifteen seconds, melt and smooth out three ounces of chopped chocolate in a medium dish by microwaving it in increments of thirty seconds, stirring in between each increment. After spreading it evenly over the red layer all the way to the borders, place it in the refrigerator for around twenty minutes, or until it has set.
Step 11
The rainbow cookie should be carefully inverted onto the second cutting board, after which the parchment paper should be peeled off and eliminated.
Step 12
After reheating the remaining three ounces of chopped chocolate in the microwave, spread it out in a uniform layer over top of the cake until it reaches the corners. To create a wavy pattern on top, you may use an offset spatula if you so wish. Refrigerate for at least twenty minutes, or until the mixture has set.
Step 13
Prepare the rainbow cookie by cutting it into pieces of one inch by two inches using a sharp knife. To prevent the chocolate from breaking, run the knife under hot water and wash it between cuts.
Additionally, cut the cookie gently while holding the knife at a sharp angle. At room temperature, cookies may be stored for up to three days in an airtight container. They can also be stored in the refrigerator for up to one week or in the freezer for up to two months. Before serving, let the softening to occur at room temperature.