Bright dessert consists of three multi-colored layers resembling a flag Italy. Such a delicious almond cake is incredibly beautiful looks, therefore, appropriate on the festive table. Only get ready to prove to the guests that you baked a cake, not bought it. To get the perfect square shape, you can before cutting, put marks on the parchment on all sides blanks. Use a long serrated knife. Also wipe blade with a slightly damp paper towel after each cut, to make the cake neat.
Recipe author – Valerie Bertinelli – American actress
Time: one час. 20 min Difficulty: easy. Quantity: 84 tiles. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 230 gr. almond dough
- 220 gr softened butter
- 1 tbsp. Sahara
- 4 large eggs, proteins separately from the yolks
- 2 tbsp. premium flour
- 20 drops of red food coloring
- 12 drops of green food coloring
- 1/4 Art. seedless raspberry jam
- 1/4 Art. apricot jam
- 170 gr pieces of dark chocolate
- Special equipment: 3 baking sheets 23 x 33 see or baking sheets of the same size, but with sides 5 cm high.
Recipes with similar ingredients: premium flour, raspberry jam, apricot jam, dark chocolate, chocolate chips (granules), almond paste, eggs, confiture
Recipe preparation:
- Preheat the oven to 177 ° C. Cover the baking sheets with culinary spray. Cover each one with parchment paper. Again apply non-stick spray.
- Place the almond dough in the bowl of the stationary mixer. Grind the mass with a fork into small pieces. Set spatula, add butter and sugar to the bowl. Whisk mixture at high speed to a light and lush consistency (approximately 7 minutes). Reduce speed to medium, introduce egg yolks and beat until combined with other ingredients. Turn off Mixer and stir in flour well with a wooden spoon. Transfer the mixture to medium bowl.
- Thoroughly clean the mixer bowl and install the whisk. Beat egg whites at high speed until forming steady peaks. Gently mix the resulting mass into the dough until full unification.
- Transfer 1.5 tbsp. dough in a medium bowl, another 1.5 tbsp. from move the remaining mass to another container of the same capacity. Add red food coloring in one of the bowls and mix until the dough does not completely stain. Enter green into the second container food coloring and do the same.
- Scrape three pieces of dough from bowls into separate prepared baking sheets. Use a spatula to distribute the mass to the edges. Bake by turning and swapping baking sheets in the middle of time cook until the edges are golden (12-14 minutes). Give cool the cakes without removing them for about 5 minutes, then flip over to grills to cool completely.
- To build the cakes, place the green layer on a large chopping board or the same size inverted baking sheet, covered with wax paper. Spread evenly on top raspberry jam.
- Cover with a yellow layer and spread it with apricot jam. If a come across large pieces of fruit, take out and chop them for more easy distribution. Place the red cake on top. Cover cling film on which to lay a heavy chopping board, to pin down the layers. Refrigerate overnight.
- Put the chocolate pieces in a suitable microwave bake the bowl and melt them, setting a low power, in about 2 minutes. Spread the chocolate over the chilled workpiece and give it dry slightly. Trim the edges of the cakes with a serrated knife so that they turned out to be smooth. Cut the workpiece across into twelve strips 2.5 cm wide, and then along, backing 3 cm. The cake may be stored in a closed container for 1 week.
