7 Layer Cookie Cake

By á-2491

You know those great lil Italian 7 layer rainbow cookies we all know and love? Whenever I go to Little Italy I have to come home with lots of those sweet treats. Well, here is a version of that but in cake form

Ingredients

• Chocolate Ganache:
• 3 sticks of unsalted butter, softened
• 1 1/2 cups sugar
• 6 large eggs
• 12 oz almond paste, grated (or almond filling)
• 1 tbl almond extract
• 3 cups all purpose flour
• 3 tsp baking powder
• red food coloring
• green food coloring
• yellow food coloring
• 1/4 cup sedless raspberry preserves
• 1/4 cup apricot preserves
• 1 cup heavy whipping cream
• 1/2 cup semisweet chocolate chips
• Three 9 inch round cake pans, buttered floured and parchment paper on the bottom.

Details

Servings 9
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 degrees
In a KitchenAid mixer, cream the butter and sugar until fluffy, about 5 minutes
In a seperate bowl, sift together the flour and baking powder.
In the mixer, add the eggs 1 at a time and beat for about 3 minutes more. Add the grated almond paste and almond extract, beat until well combined.
Slowly add the flour mixture to the almond mixture just until combined, scraping down the bowl when necessary.

Seperate the mixture evenly in 3 seperate bowl. Dye each bowl of batter a different color.
Pour each mixture into a pan making sure to smooth out the top.
Bake for about 20-25 minutes or until done. Remove from oven and let cool for 5 minutes before inverting onto a cooling rack. Remove parchment paper and cool completely.

Prepare the ganache by heating the cream either in a saucepan or microwave just until it bubbles at the edges. Do not boil. Place chocolate into a bowl and pour the heated cream over the chips stirring continuously until the mixture is melted completely and smooth. Let cool to room temperature.

Start with the pink layer of cake on your cake plate and spread with the raspberry preserves almost to the edges of the cake. Top with the yellow layer and spread with the apricot preserves almost to the edges. Top with the green layer.

Pour the ganache over the cake using an offset spatula to spread it evenly over the top and sides making sure the entire cake is completely covered.
Cool cake until completely set.