Wednesday, October 12, 2011

Recipe Italian Rainbow Cake / Cookie

200gm almond paste - grated
200gm castor sugar
340gm Anchor butter
4 eggs - separated
1tsp almond extract
280gm multi purpose flour - sifted with
2 tsp baking powder
100gm seedless raspberry jam
100gm heavy cream
200gm semisweet chocolate

415x9x3inch pans, buttered and floured

In electric mixer, blend butter and sugar for 5 minutes then add in almond paste, yolks and almond extract until fluffy.

Then slowly add sifted flour and baking powder to almond paste mix.

In another bowl, beat egg whites until soft peaks form. Fold meringue into paste mixture until fully combined.

Separate the mixture evenly into 3 bowls and drop each batch with different color.

Spread mixture evenly into the pans and bake each separately at 150C for 20 minutes.

Remove from the oven and let cool completely.

Spread every layer of the cakes with raspberry jam.

Prepare the ganache by heating 100gm of heavy cream in a small saucepan. Take care to not let it boil. Add the chocolate and stir continuously until melted completely. Remove from flame and continue stirring till it is just slightly warmer and cover the cake as topping.