Ingredientes para Rainbow Venetians
- 8 ounces almond paste
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- Eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- Several drops green food coloring
- Several drops red food coloring
- 1 cup apricot preserves
- Semisweet Chocolate
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Cómo preparar Rainbow Venetians
- Preheat oven to 350°F (175°C).
- Grease three 9x13 inch baking pans.
- Line each pan with wax paper, then grease the wax paper.
- In a large bowl, break up 8 ounces of almond paste.
- Add 1 cup (2 sticks) unsalted butter, softened, ¾ cup granulated sugar, 4 large egg yolks, and 1 teaspoon almond extract.
- Beat with an electric mixer until light and fluffy, about 5 minutes.
- In a separate bowl, whisk together 2 cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the almond mixture.
- Divide the batter evenly into three bowls (approximately 1 ½ cups each).
- Leave one bowl plain. Add several drops of green food coloring to one bowl and mix until evenly colored. Add several drops of red food coloring to the third bowl and mix until evenly colored.
- Spread the plain batter into one prepared pan.
- Spread the green batter into a second prepared pan.
- Spread the red batter into the third prepared pan.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Immediately remove the cakes from the pans and place them on wire racks to cool completely.
- Line a jelly roll pan (approximately 10x15 inches) with wax paper.
- In a small saucepan, gently heat 1 cup apricot preserves over low heat. Strain through a fine-mesh sieve to remove lumps.
- Place the green layer onto the prepared jelly roll pan.
- Spread half of the warm apricot preserves evenly over the green layer.
- Top with the yellow layer and spread with the remaining preserves.
- Place the red layer on top, top-side up.
- Cover the cake with plastic wrap.
- Place a heavy cutting board or flat tray on top to weigh down the cake.
- Refrigerate overnight.
- Melt 6 ounces of semi-sweet chocolate in a double boiler or microwave-safe bowl.
- Trim the edges of the cake to make it even.
- Cut the cake crosswise into 1-inch wide strips.
- Frost the top of each strip with melted chocolate.
- Lay each strip on its side and frost the bottom with melted chocolate.
- Allow the chocolate to dry completely.
- Cut each strip into 1-inch pieces.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
16g
Carbs
3g
