I don't know if any of you have ever had or heard of Rainbow Cookies, but I have, and so has my sister. We grew up in New York, and the chocolate covered, tri-color and jam-sweetened cookies were a favorite treat of ours from the Italian bakery.
So, when I was thinking of what I could give her for her 21st birthday, this popped into my mind, and I knew right away that she would love it!Actually she's not much of a chocolate person, nor a dessert person for that matter, so I ended up eating her piece and mine, so you can trust me when I tell you; this cake doesn't just look good; it tastes great! Just like those cookies I used to love...just bigger!
RAINBOW COOKIE CAKE
- 3 sticks butter, softened
- 1 1/2 c sugar
- 6 eggs
- 12 oz almond paste, grated
- 1 tbspn almond extract
- 3 c flour, sifted
- 3 tspn baking powder
- red, green, yellow food coloring
- 1/4 c raspberry jam
- 1/4 c apricot preserves
For the ganache:
- 1 c light cream
- 12 oz semisweet chocolate
Cream butter and sugar until fluffy; about 5 minutes. Add in eggs and beat until smooth. Next add in grated almond paste and extract and beat until well combined; about 3 minutes.
In a separate bowl mix dry ingredients, and then add gradually to the wet mixture.
Divide the mixture among 3 bowls, and dye with the respective colors. Pour into cake pans and bake at 350 for about 20 minutes. Let cool 5 minutes, before turning out onto a wire rack to cool.
Meanwhile, heat cream in a small sauce-pan until just about to boil and then pour it over the broken up chocolate, stirring constantly until completely smooth. Allow to cool to room temperature.
Spread the red layer with the raspberry jam, top with the yellow layer, spread that with the apricot jam, and then top with the green layer. Pour on the ganache and spread it all over, and decorate at will. Let the cake sit outside (if it's cool) or in the fridge until the ganache sets before serving. Slice it up and enjoy!