This cake is a fun twist on the classic Italian rainbow cookies. The cake is made with almond cake layers, homemade raspberry jam, and whipped chocolate ganache. All though this cake is lighter than the traditional cookies the taste is the same. My Italian rainbow cookie cake is simple to make and decorate but is always a crowd pleaser.
Recipe:
Ingredients-
Almond Cake:
1 1/2 sticks unsalted butter, melted
1 1/4 cups sugar
4 extra large eggs
9.5 oz. almond paste
3/4 cup milk
2 1/2 cups flour
1/2 cup almond flour
1 tablespoon baking powder
1 teaspoon salt
1 tsp red gel food coloring
1 tsp green gel food coloring
Raspberry Jam:
12 ounces raspberries
3 tablespoons sugar
2 teaspoons corn starch
2 tablespoons water
Chocolate Ganache:
1 cup heavy cream
8 ounces (about 1 1/3 cups) chopped chocolate
Decorating:
Rainbow sprinkles
Instructions-
Cake:
Preheat the oven to 350° and grease and line with parchment paper three 6-inch cake pans. Beat the almond paste with the sugar until combined using an electric mixer or Kitchen Aid. Add in the melted butter and vanilla. With the mixer on low add in the eggs one at a time (waiting until each egg is mixed in before adding the next one).
In a small bowl combine the flours, baking powder and salt.
Put half the flour mixture into the almond paste mixture. Then add the milk. Mix in the remaining flour mixture. Put 1/3 of the batter in one of the pans. Take another 1/3 of the batter and dye it green. Put it in another pan. Take the last 1/3 of the batter and dye it red. Put the batter in the last pan.
Jam:
Mix the corn starch and water together in a small bowl.
In a small saucepan on medium high heat combine the raspberries and sugar. Cook for 6 minutes.
Add the cornstarch mixture to the raspberries.
Cook for 3 more minutes.
Strain the jam and let it cool before using.
Ganache:
Microwave the heavy cream for 2 minutes. Add in the chocolate and let it sit for 5 minutes. Stir until the chocolate and cream are combined and the ganache is smooth. Beat the ganache in an electric mixer until it is the consistency of whipped cream.
Decorating-
Step 1: Place your first cake layer on a ten inch cardboard round.
Step 2: Spread half the jam on the cake. Place the next cake layer on top. Spread the remaining jam on the cake. Place the last cake layer on top.
Step 3: Completely frost the outside and the top of your cake with the ganache; using a flat frosting spatula (offset spatula) and a rotating cake stand will give you a smooth finish on the sides and top, but you can also make this without, and have a more wavy finish.
Step 4: Sprinkle a ring of sprinkles on the top of the cake. Rim the bottom of the cake with sprinkles.
Enjoy!