When I found this recipe I knew I had to make it for my daughter’s birthday. Rainbow cookies are her absolute favorite cookie. She asked me if I could make it every year for her birthday. So I can safely say it was a big hit. If you love Italian Rainbow Cookies, you will love this cake.
- 8 ounces bittersweet chocolate chips, finely chopped (you can use semi-sweet chips too)
- ⅔ cup heavy cream
- 1 teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1-1/2 cups all-purpose flour,
- 1-1/2 teaspoons baking powder
- ¾ cup sugar
- One 12-ounce can almond cake and pastry filling, such as Solo brand(1 cup plus 2 tbs)
- 2 teaspoons fresh lemon juice
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ teaspoon green liquid food coloring
- ½ teaspoon yellow liquid food coloring
- ¼ teaspoon red liquid food coloring
- ½ cup seedless raspberry or apricot jam ( I used raspberry)
- TO MAKE THE GANACHE:
- Place the chocolate chips in a medium bowl.
- Bring the cream and ½ teaspoon salt to a boil in a small saucepan, then pour over the chocolate.
- Shake the bowl so the chocolate is fully submerged in the cream, then let stand 1 minute.
- Using a rubber spatula, slowly stir the chocolate and cream in the center of the bowl until it forms a shiny, smooth ganache.
- Cover the ganache with plastic wrap and let stand in a cool place in your kitchen for at least 2 hours.
- Preheat the oven to 350 degrees.
- Cut three 8-inch circles out of parchment paper.
- Using 2 tablespoons butter, grease, and flour three 8-inch round cake pans and line each pan
wiha round of parchment paper.
- Whisk the flour, baking powder, and the remaining ½ teaspoon salt in a medium bowl until evenly combined.
- Combine the sugar and remaining 14 tablespoons of butter in the bowl
offa mixer and beat on medium-high speed until pale and fluffy, about 3 minutes.
- Add the almond
filing, lemon juice and almond and vanilla extracts and beat until smooth.
- Add the eggs one at a time, beating well after each addition.
- Add the flour mixture, then stir with a rubber spatula until the batter is combined.
- Divide the batter equally among 3 bowls.
- Add the green, yellow and red food colorings to the batter in their separate bowls, then stir the colorings.
- Scrape each batter into a prepared cake pan and smooth the top with a small offset
spatualor rubber spatula.
- Bake for 20 minutes or until the cakes are lightly browned and a toothpick inserted in the middle of each cake comes out clean.
- Transfer the cake pans to a wire rack and let cool for 15 minutes.
- Invert the cakes onto the rack, remove the cake pans and discard the parchment paper rounds.
- Let the cakes cool completely, about 30 minutes.
- Flip the cakes right-side up if necessary, trim the top of each cake with a serrated knife so that it is flat.
- Place the green cake on a cake stand and spread ¼ cup jam evenly over the top.
- Place the yellow cake over the green and spread the remaining ¼ cup jam evenly over the top.
- Place the pink layer on top, then loosely wrap the cake in plastic wrap and
regrigeratefor 30 minutes.
- Unwrap the cake and scrape the ganache on the top (the ganache will be the consistency of thick pudding).
- Using an offset spatula, spread the ganache evenly over the side and top of the cake, leaving a slightly thicker layer on top.
- Once the ganache is smooth all around, drag the tines of a fork in a wavy pattern across the top of the entire cake,
Regrigeratethe cake to set the ganache, about 30 minutes.
- Allow the cake to come to room temperature before serving.
- May 1, 2017