This is the 12th Day of Christmas Cookies
Today we feature the Rainbow Cookie or 7-Layer Cookie
This cookie is one of my all time favorite all year long, It’s a time consuming cookie to make but so worth it once you take your first bite.
(Click photo to enlarge)
Equipment needed – three quarter sheet pans (9 X 13).
Nonstick cooking spray
1 cup sugar
One 8-ounce can almond paste (NOT marzipan)
3 sticks unsalted butter, softened and divided
4 eggs separated
¼ cup milk
2 teaspoons almond extract
½ tsp kosher salt
2 cups all-purpose flour
1 teaspoon red food coloring (gel or paste preferred)
1 teaspoon green food coloring (gel or paste preferred)
One 15 oz jar smooth (not chunky) apricot jam
One 15 oz jar smooth seedless raspberry jam
1 ½ lbs. bittersweet chocolate, chopped
Preheat the oven to 350° and grease three 9-by-13-inch quarter sheet pans with cooking spray and flour, then line each with parchment.
In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter.
Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.
Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.
In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter.
Then divide the batter equally between 3 bowls (approx. 1 ½ cups of batter in each).
Stir the red food coloring into the first bowl of batter until evenly pink colored, then stir the green color into the second bowl of batter until evenly green colored, leaving the third bowl untouched. Keeping the batters separate, evenly spread them into the greased and parchment-lined quarter sheet pans (9 X 13), and bake, rotating halfway through, until set, 10 to 12 minutes. Remove from the oven, let the cakes cool completely on wire racks, then remove from the pans.
Once cooled, trim each of the layers to even out the thickness of the cakes. Put the green cake layer, cut side up, into one of the lined pans. Spread 1 jar of raspberry jam over the cake, almost all the way to the edges. Place the undyed layer, making sure the parchment is discarded, directly on top, sandwiching the jam. Repeat this step by spreading the remaining apricot jam on top of the undyed layer and placing the pink layer directly on top of it, discarding the parchment.
Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours, or overnight.
Melt chocolate in a double boiler
Remove the weights and plastic wrap, and place on a wire rack over a rimmed baking sheet. Spread half of the melted chocolate over the top and sides of the cake and refrigerate until set, 30 minutes. Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in an even layer over the surface. Return to the refrigerator and chill until set, 30 minutes.
Once set, trim the cake into a 7½-by-10½-inch rectangle. Using a serrated knife, cut the cake into 1½-inch squares, then serve.
(If while cutting through chocolate. And if it’s too hard. Dip knife in hot water and then cut. Wipe off any water before cutting, this will help knife cut through chocolate enabling you to have nice clean cutting lines)
Cook’s note: add 1 tbsp. of vegetable oil to chocolate to make it more pliable to cut.
Until my next post, make every day a celebration!
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