Categories: Pastry, appetizer, not tried

Ingredients

• 8 ounces Almond paste
• 3 sticks butter, softened
• 1 cup sugar
• 4 eggs, separated
• 1 tsp. almond extract
• 2 cups sifted flour
• 1/2 teaspoon salt
• 10 drops green food coloring
• 8 drops red food coloring
• 12 ounces apricot preserves, strained
• 12 ounces semisweet chocolate chips
• 2 tablespoons unsalted butter

Directions

1. Grease 3 -13×9×2 pans. Line with wax paper and grease again.

2. In the bowl of an electric mixer, break up the almond paste.

3. Add butter, sugar, egg yolks and almond extract. Beat until light and fluffy about 5 minutes. Beat in flour and salt.

4. In another clean bowl, beat the egg whites with the mixer until stiff peaks form. With a wooden spoon, stir into almond mixture using a folding motion.

5. Remove 1-1/2 cups of batter and spread evenly into one of the prepared pans.

6. Remove another 1-1/2 cups of batter and add the green food coloring. Spread evenly into the second pan.

7. Add the red food coloring to the remaining batter and spread into the third pan.

8. Bake for 15 minutes or just until edges are golden brown. Layers will only be about 1/4 inch thick.

9. Remove layers from pans immediately onto large wire racks and cool thoroughly.

10. Heat apricot preserves until warm and strain through a fine sieve.

11. Place green layer on a foil lined cookie sheet upside down. Spread half of the warm preservers over the green layer up to the edges. Slide the yellow layer on top upside down and spread with the remaining preserves. Slide the pink layer right side up onto the yellow layer.

12. Cover with plastic wrap, weigh down with a wooden cutting board and refrigerate overnight.

13. When ready to frost, place the two tablespoons of butter in a double boiler and melt. Pour in the chocolate chips and stir briefly until melted and glossy.

14. Spread the chocolate on the cake up to the edges and let dry for at least 30 minutes.

15. When ready to cut, trim the edges on all sides. Use a sharp knife and cut into 1 inch squares.

Email to a friend | Print this recipe | Back