This cake was inspired by the popular in America. almond and chocolate italian rainbow cookies glaze. So this cake will be a larger version of Italian cookies, but almond paste is mixed in cakes instead of almond paste filling for baking, which will make the taste of the cake more saturated, and its texture is wet. Bake three cakes of green, yellow and red, and for their layer raspberry or apricot jam. The whole dessert is covered with chocolate ganache, under which when cutting the cake your guests will wait for a bright сюрприз. 
Time: 3 час. 20 minutes. Complexity: medium Servings: 8-12 The recipes use volumetric containers of the following volumes: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 220 gr dark chocolate in granules, finely chopped
- 2/3 Art. fat cream
- 1 tsp coarse salt
- 220 gr softened butter
- 1.5 tbsp. premium flour + optionally for powder of forms
- 1.5 tsp baking powder
- 3/4 Art. Sahara
- 1 can of 340 gr. almond toppings for baking (1 tbsp. + 2 tbsp. l.), can be replaced with almond paste
- 2 tsp freshly squeezed lemon juice
- 1 tsp almond extract
- 0.5 tsp vanilla extract
- 3 large eggs at room temperature
- 0.5 tsp green liquid food coloring
- 0.5 tsp yellow liquid food coloring
- 1/4 tsp red liquid food coloring
- 0.5 tbsp. apricot jam
Recipes with similar ingredients: dark chocolate, cream, butter creamy, premium flour, sugar, almond paste, lemon Juice, Almond Extract, Vanilla Extract, Eggs, Apricot jam
Recipe preparation:
- Make ganache: Put the chocolate in a medium bowl size. In a small saucepan, bring cream with 0.5 tsp. salt to boil, then pour them onto chocolate. Shake the bowl to chocolate is completely immersed in cream and let it stand 1 a minute. Then slowly mix the chocolate with a silicone spatula and cream in the middle of the bowl to make it smooth, shiny ganache. Cover the ganache with plastic wrap and let stand cool place in the kitchen until it becomes as thick as pudding, but will still remain pasty, up to 2 hours. (Cm. A note about time.)
- Preheat the oven to 175 ° C. Cut out of parchment paper three circles with a diameter of 20 cm. Use 2 tbsp. l (30 gr.) Creamy oil to grease three forms for cake layers with a diameter of 20 cm. Sprinkle mold with flour and cover with circles of parchment paper.
- In a medium-sized bowl, whisk the flour, baking powder, and the remaining 0.5 tsp salt. In the bowl of the mixer, mix the sugar and the remaining 14 tbsp. l (200 gr.) Butter and whisk on moderately high speed until a light fluffy mass is obtained, about 3 minutes. Add almond filling, lemon juice, almond and vanilla extracts and beat until smooth. Add one egg, whisking well after each addition. Add flour mixture, then mix with a rubber spatula and knead dough.
- Divide the dough evenly into 3 bowls. Add to bowls green, yellow and red food colors and mix. Lay out dough from each bowl into the prepared form and smooth surface with a pastry spatula or silicone spatula. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each cake, will not come out clean, 20 minutes.
- Transfer the cakes in the molds onto the wire rack and let them cool 15 minutes. Then put the cakes from the molds onto the wire rack, remove parchment paper. Leave the cakes to cool completely, about 30 minutes. Turn the cakes upside down and when if necessary, cut the convex tops with a serrated knife so that they become flat.
- Place the green cake on the cake stand and evenly apply 1/4 Art. jam. Put the yellow cake on top and spread on top the remaining 1/4 tbsp. jam. Lay on top pink cake, then wrap the cake in plastic wrap and refrigerate for 30 minutes.
- Expand the cake pour the ganache on top (the ganache will be thick pudding consistency). Using a pastry spatula evenly distribute the ganache over the top and sides of the cake, making a thicker layer on top. After you cover the cake with ganache, move the prongs of the fork along its surface with wavy movements. Put the cake in the fridge to freeze the ganache for about 30 minutes. Bring the cake to room temperature before serving. Recipe Rainbow cake with raspberry jam.
