Sunday, August 21, 2011

Rainbow Cookie Cake

I made this cake for my sister's birthday, I doubled the following recipe, but didn't double the almond paste. I made fondant butterflies for the top and sprinkles along the sides. I also changed up the food coloring to a turquoise, yellow and magenta

  • 3 sticks softened butter
  • 1.5 cups granulated sugar
  • 6 large eggs
  • 8oz almond paste
  • 1 Tbsp pure almond extract
  • 3 cups flour
  • 3 tsp baking powder
  • 1/2 cup raspberry jam
  • red, green and yellow food coloring
For the ganache:
  • 1 cup heavy cream
  • 12oz semisweet chocolate

  1. Butter and flour 3- 9" round cake pans and preheat oven to 350
  2. Cream the butter and sugar till fluffy, add eggs and beat for about 3 minutes. Add the almond paste and extract and beat till well combined.
  3. In a separate bowl, sift together flour and baking powder and slowly combine with almond paste batter.
  4. Separate the mixture evenly into three bowls and dye each mixture a different shade.
  5. Pour each colored mixture into individual cake pans and smooth out the top. Bake approximately 20-25 minutes until a cake tester inserted in the center comes out clean. Remove from oven and let cool for about 10 minutes before inverting onto a cooling rack. While cooling combine cream and chocolate and microwave 1.5-2 minutes, stirring in 30 second intervals.
  6. Start with the pink layer and spread with raspberry jam, top with yellow cake and spread this layer with jam also. Top with the final green layer.
  7. Use an offset spatula to spread ganache evenly over cake. Let set in refrigerator and serve.

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