Rainbow Cookie Cake
Elevate your dessert game with this vibrant and decadent Rainbow Cookie Cake, a show-stopping twist on the classic Italian rainbow cookies. This layered masterpiece combines tender almond-infused sponge cake in vivid shades of red, green, and yellow, held together by sweet raspberry and apricot jams for a fruity, tangy contrast. Topped with a glossy bittersweet chocolate ganache, it’s a perfect balance of rich and light flavors. Ideal for special occasions, this cake is not only visually stunning but also a nostalgic treat with bold almond and chocolate notes in every bite. Whether you’re entertaining guests or craving a colorful indulgence, this Rainbow Cookie Cake is guaranteed to impress! Keywords: Rainbow Cookie Cake recipe, almond paste dessert, layered cake with chocolate ganache, Italian rainbow cookie cake.
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Ingredients
- 340 grams Unsalted butter, softened
- 300 grams Granulated sugar
- 6 pieces Large eggs
- 340 grams Almond paste
- 290 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Red gel food coloring
- 0.5 teaspoons Green gel food coloring
- 0.5 teaspoons Yellow gel food coloring
- 170 grams Seedless raspberry jam
- 170 grams Apricot jam
- 230 grams Bittersweet chocolate, chopped
- 120 milliliters Heavy cream
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line three 8-inch square baking pans with parchment paper.
Step 2
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Step 3
Add the large eggs one at a time, beating well after each addition. Then, crumble in the almond paste and beat until smooth.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 5
Divide the batter evenly into three separate bowls. Add the red food coloring to one bowl, the green food coloring to the second, and the yellow food coloring to the third. Mix each until the color is fully incorporated.
Step 6
Spread the colored batters evenly into the prepared baking pans. Bake all three layers for 10-12 minutes or until the edges are just beginning to turn golden and a toothpick inserted into the center comes out clean.
Step 7
Allow the layers to cool completely in their pans. Once cool, gently remove each layer from its pan, discarding the parchment paper.
Step 8
Place the green layer on a large serving tray or cake platter. Spread half the raspberry jam over the green layer, ensuring an even layer that reaches the edges.
Step 9
Top with the yellow layer and spread half the apricot jam evenly over the layer. Add the red layer on top.
Step 10
In a small saucepan, heat the heavy cream over medium heat until steaming but not boiling. Remove from heat and pour over the chopped bittersweet chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth to make the ganache.
Step 11
Pour the chocolate ganache over the top layer of the cake, letting it drip slightly down the sides for a decorative finish. Smooth the top with an offset spatula.
Step 12
Allow the ganache to set at room temperature for at least 30 minutes before slicing and serving. Enjoy your Rainbow Cookie Cake!
Nutrition Facts
| Serving size | 2271.8 grams (2271.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8179 |
| Total Fat 454.00g | 582% |
| Saturated Fat 255.10g | 1276% |
| Cholesterol 1978mg | 659% |
| Sodium 2986mg | 130% |
| Total Carbohydrate 953.40g | 347% |
| Dietary Fiber 30.80g | 110% |
| Total Sugars 661.20g | |
| Protein 93.70g | 187% |
| Vitamin D 240IU | 1200% |
| Calcium 544mg | 42% |
| Iron 51mg | 281% |
| Potassium 2643mg | 56% |
Source of Calories