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
red food coloring
green food coloring
½ cup raspberry jam
½ cup apricot jam
2 cups dark chocolate chips
PAM
8 oz almond paste
1 ½ cup unsalted butter, softened
4 eggs, separated
¼ cup milk
2 tsp almond extract
2 cups flour
red food coloring
green food coloring
½ cup raspberry jam
½ cup apricot jam
2 cups dark chocolate chips
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. Add red food coloring to the first bowl, the green color into the second bowl, and no food coloring in the remaining bowl.
viii. Pour each batter into the 3 lined trays and smooth out the mix with a knight. The batter should be able to spread to the edges of all 3 trays.
ix. Bake for 10 to 12 minutes. Then let cool completely, you can even refrigerate the layers if you want so that the jam is easier to spread
x. In a small saucepan heat up the raspberry jam and then pour it over the red layer.
xi. Slide the uncolored layer on top of the red layer/raspberry jam and remove the parchment paper.
xii. Now heat up the apricot jam and pour it over the uncolored layer, then place the green layer on top of that
xiii. Put a sheet of parchment paper on top of the green layer then throw a sheet pan on top of it as well as something heavy to press the layers together
xiv. Throw the cake into the freezer for 30 minutes or so
xv. 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).
xvi. Remove the cake from the freeze, take the parchment paper off, pour the melted chocolate on top and place the parchment paper back on top.
xvii. Toss this back into the freezer for 20 minutes
xviii. Remove from the freezer, take one of the sheet pans place it on top of the parchment paper and flip the cake over
xix. Melt the remaining 1 cup of chocolate chips and spread over the top of the cake. Make cool designs in it with a fork if you want
xx. Back into the freezer it goes for 20 minutes.
xxi. 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
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. Add red food coloring to the first bowl, the green color into the second bowl, and no food coloring in the remaining bowl.
viii. Pour each batter into the 3 lined trays and smooth out the mix with a knight. The batter should be able to spread to the edges of all 3 trays.
ix. Bake for 10 to 12 minutes. Then let cool completely, you can even refrigerate the layers if you want so that the jam is easier to spread
x. In a small saucepan heat up the raspberry jam and then pour it over the red layer.
xi. Slide the uncolored layer on top of the red layer/raspberry jam and remove the parchment paper.
xii. Now heat up the apricot jam and pour it over the uncolored layer, then place the green layer on top of that
xiii. Put a sheet of parchment paper on top of the green layer then throw a sheet pan on top of it as well as something heavy to press the layers together
xiv. Throw the cake into the freezer for 30 minutes or so
xv. 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).
xvi. Remove the cake from the freeze, take the parchment paper off, pour the melted chocolate on top and place the parchment paper back on top.
xvii. Toss this back into the freezer for 20 minutes
xviii. Remove from the freezer, take one of the sheet pans place it on top of the parchment paper and flip the cake over
xix. Melt the remaining 1 cup of chocolate chips and spread over the top of the cake. Make cool designs in it with a fork if you want
xx. Back into the freezer it goes for 20 minutes.
xxi. 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
