German Rainbow (Black Forest)

*contains nuts: almond paste and almond extract*

Ingredients

1 cup sugar
8 oz almond paste
1 ½ cup unsalted butter, softened
4 eggs, separated
¼ cup milk
2 tsp almond extract
2 cups flour
¼ cup Hershey’s Special Dark 100% Cocoa
red food coloring
1 drop of cherry essence oil (If you use more then it’s gonna taste like cough syrup and you’re going to have a bad time, or a good time if you’re a freak)
1 jar of Polaner cherry spreadable fruit
1 cup dark chocolate chips
1 cup white chocolate chips
1 Hershey’s dark chocolate bar
PAM

Directions

i.   Preheat the oven to 325 degrees. While that's heating up, grease three 9x13" sheet pans with cooking spray and then lay parchment paper over the cooking spray so the paper sticks
ii.   Combine sugar, almond paste (crumble this up with your hands as much as you can), and butter in a mixer. Be sure to scrape down the sides of the bowl. Mix until there are no more lumps
iii.   Add in the egg yolks, milk, and almond extract until combined.
iv.   Slowly mix in the flour and then set aside this whole mixture
v.   In a separate bowl, whip the egg whites until they form solid peaks (I add about 2 tbsp granulated sugar to make it kind of a meringue.
vi.   Fold the whipped egg whites into the flour mixture and then divide this combined mixture as evenly as possible into 3 bowls
vii.   Ok now combine two of the bowls together so one has 2/3 batter and the other 1/3
viii.   Add red food coloring and a DROP of cherry oil; really truly just a drop even less than a drop if possible, too the 1/3 bowl
ix.   In the 2/3 bowl add ¼ cup of Hershey’s Special Dark cocoa powder and 2 tablespoons of milk
x.   Now dive the chocolate portion in half again haha
xi.   Pour each batter into the 3 lined trays and smooth out the mix with a knife. The batter should be able to spread to the edges of all 3 trays.
xii.   Bake for 10 to 12 minutes. Then let cool completely (I refrigerate the layers after they cool on the stove, makes it easier to spread the JELLY)
xiii.   In a small saucepan heat up the cherry jelly and then pour half of it over one of the chocolate layers.
xiv.   Slide the cherry layer on top of the chocolate layer/cherry jelly and remove the parchment paper.
xv.   Pour the rest of the jelly over the cherry layer and then place the other chocolate layer on top of that
xvi.   Put a sheet of parchment paper on top of the chocolate layer then throw a sheet pan on top of it as well as something heavy to press the layers together
xvii.   Throw the cake into the freezer for 30 minutes or so
xviii.   Melt 1 cup of dark chocolate in the microwave with Crisco for 60 seconds (stirring with a fork every 20 seconds, until it is smooth).
xix.   Remove the cake from the freezer, take the parchment paper off, pour the melted chocolate on top and place the parchment paper back on top.
xx.   Toss this back into the freezer for 20 minutes
xxi.   Remove from the freezer, take one of the sheet pans place it on top of the parchment paper and flip the cake over
xxii.   Melt 1 cup of white chocolate chips and spread over the top of the cake. Make cool designs in it with a fork if you’re feelin’ crazy
xxiii.   Grate a Hershey’s dark chocolate bar over top
xxiv.   Back into the freezer it goes for 20 minutes.
xxv.   Now you can cut it. Heat a knife under hot water to slice through the chocolate without cracking it. Clean the knife between slices and also wipe off the water before you cut the chocolate (For some reason the hot water was not cutting it for the white chocolate, so I had to heat up the knife with the stove flame like a Gremlin. If you have an electric stove and don’t have a measly kitchen that’s great for you I’m glad, happy even, but good luck cutting the chocolate with your nice stove)

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