Rainbow Cookies 7 Layer
Bursting with vibrant colors and indulgent layers, Rainbow Cookies 7 Layer are a visually stunning treat that combines almond-rich cake, fruity apricot jam, and velvety bittersweet chocolate in perfect harmony. This classic Italian-American dessert features three distinct layers of almond sponge cake, tinted red, green, and uncolored, artfully stacked to represent the colors of the Italian flag. Carefully compressed and chilled to ensure a seamless and moist texture, each bite is a delightful balance of nutty richness, tangy sweetness, and lush chocolate. Perfect for holiday celebrations or special occasions, these cookies are cut into elegant bite-sized rectangles, making them a festive and shareable dessert. With their vibrant appearance and decadent taste, Rainbow Cookies 7 Layer are as unforgettable as they are delicious.
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Ingredients
- 8 tablespoons Unsalted butter
- 200 grams Granulated sugar
- 225 grams Almond paste
- 4 large Eggs
- 200 grams All-purpose flour
- 1 teaspoon Red food coloring
- 1 teaspoon Green food coloring
- 240 grams Apricot jam
- 200 grams Bittersweet chocolate
- 60 milliliters Heavy cream
Directions
Step 1
Preheat the oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper, leaving an overhang for easy removal.
Step 2
In a large mixing bowl, cream together the butter, granulated sugar, and almond paste until smooth and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition. Gradually mix in the flour until just combined.
Step 4
Divide the batter evenly among three bowls. Leave one portion plain, tint the second portion with red food coloring, and tint the third portion with green food coloring. Mix each thoroughly until the colors are evenly distributed.
Step 5
Spread each colored batter separately into the prepared baking pans, smoothing the tops with a spatula.
Step 6
Bake for 10-12 minutes, or until the edges are set but the centers remain slightly soft. Do not overbake.
Step 7
Allow the layers to cool completely in the pans on wire racks.
Step 8
Once cooled, spread a thin layer of apricot jam over the red layer. Carefully place the plain (uncolored) layer on top and spread another thin layer of apricot jam over it. Finally, top with the green layer.
Step 9
Wrap the layered cake tightly in plastic wrap and place a heavy book or sheet pan on top to compress the layers. Refrigerate for at least 4 hours or overnight.
Step 10
Melt the bittersweet chocolate and heavy cream together in a double boiler or microwave until smooth, stirring frequently.
Step 11
Spread half the melted chocolate evenly over the top of the chilled cake. Refrigerate for 10-15 minutes, or until the chocolate has set.
Step 12
Flip the cake over onto another piece of parchment paper and spread the remaining chocolate over the other side. Refrigerate again until set.
Step 13
Trim the edges of the cake with a sharp knife to create clean lines. Cut into small rectangular or square pieces to serve.
Nutrition Facts
| Serving size | 1443.2 grams (1443.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4891 |
| Total Fat 221.50g | 284% |
| Saturated Fat 114.80g | 574% |
| Cholesterol 1052mg | 351% |
| Sodium 382mg | 17% |
| Total Carbohydrate 674.80g | 245% |
| Dietary Fiber 23.90g | 85% |
| Total Sugars 489.60g | |
| Protein 65.40g | 131% |
| Vitamin D 164IU | 820% |
| Calcium 399mg | 31% |
| Iron 39mg | 216% |
| Potassium 1947mg | 41% |
Source of Calories