Cakes “Rainbow” – a detailed recipe for cooking. The author of the recipe – Lidia Bastianich Chef, TV presenter, кулинарный писатель, ресторатор 
The photoDishes: David Malosh Time: 5 hours. 25 minutes Difficulty: medium Quantity: 48 cakes. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr butter, room temperature, as well as optional for greasing molds
- 2 tbsp. premium wheat flour, and also additionally for of forms
- 250 gr almond paste
- 1 tbsp. Sahara
- 4 large eggs, separate the yolks from the proteins
- 1/2 tsp fine salt
- Red and green food coloring (preferably gel)
- 450 gr apricot jam with a uniform consistency
- 450 gr dark chocolate chop
Recipes with similar ingredients: premium flour, almond pasta, eggs, Apricot jam, dark chocolate
Recipe preparation:
- Prepare 3 rectangular baking sheets 23 x 30 in size cm; Place parchment paper in baking sheets, grease with cream butter and sprinkle with a little flour. Preheat the wind cabinet up to 180 ° С.
- Make a biscuit dough: Using a mixer with mix the almond paste with the installed spatula nozzle, 3/4 Art. and 2 tbsp. l sugar until small crumbs are formed. Continuing mix, add the butter gradually. Then add egg yolks, one at a time, and mix until smooth state. Sift the flour, mix with salt and add to the almond mixture. Stir until smooth. In a separate bowl, beat. mixer with egg whites until foam; without turning off the mixer add gradually 2 tbsp. l sugar and keep whisking until the formation of a foam of a thick consistency. Stir in dough one third egg mass, then gently mix the remaining egg mass. The dough should remain airy. Pour the dough into 3 bowls.
- Stir dough with dyes: In one of three bowls. mix enough red dye so that the dough turned saturated red. Mix in another a bowl of green dye so that the color of the dough is medium saturation. In a third bowl, leave the dough colorless.
- Bake cakes: pour the dough into prepared baking sheets, spread evenly over the surface. Bake biscuits, rearranging the baking sheets in the middle of cooking until the edges cakes will not begin to brown, 8 – 10 minutes. Remove from the oven and cool completely.
- Collect cakes: Spread half the jam across green cake, indenting slightly from each edge. Cover colorless cake on top, carefully turning over onto green cake, then remove the parchment sheet. Distribute the remaining jam by colorless cake. Place the red cake on top and remove parchment. Cover the cakes with plastic wrap and squeeze a little cargo. Refrigerate for 4 hours or overnight. Remove from cake cargo and plastic wrap. Place a cutting board on top and gently flip the cakes onto a cutting board. Remove parchment from the top of the green cake.
- Prepare cakes: Cut the edges of the biscuits. Grease grate with vegetable oil and set over a baking sheet. Caution move cakes to the grate, helping with a spatula if necessary.
- Coat the cakes with chocolate: Melt the chocolate in a heat-resistant bowl mounted over a pot of boiling water; pour on top of the cake. Submerge the spatula in hot water and smooth chocolate, including edges. Give chocolate freeze a little. Then use a fork to make on the surface wavy patterns.
- Cut cake into cakes: Place a biscuit on chopping board. Cut into 6 strips, then cut each strip into 8 rectangular pieces. In order to get clean the edges of the knife should be immersed in warm water after each cut and wipe dry. Store cakes in a sealed container at room temperature for 1 week.
