Italian Rainbow Cake Bites Recipe

Gradually add almond paste.

Italian rainbow cake bites recipe.

Add the dry ingredients and mix until just combined. Connoisseurs are raving about our classic italian rainbow cakebites. Spread about 2 3 tablespoons of the raspberry jam between the layers of cake with an offset spatula or the back of a spoon. They are really easy to make and freeze well.

Ice the cake with frosting and decorate with sprinkles if desired. In a large bowl beat eggs and sugar 2 3 minutes or until thick and lemon colored. In medium bowl beat butter sugar almond paste and almond extract with electric mixer on medium speed 5 minutes or until light and fluffy. Alternate the colors of the cake layers ending with one of the bottoms of the cake facing up so that the top of the cake is nice and flat.

Divide the batter into three bowls about 1 3 4 c. Three colorful thin slices of velvety almond cake separated by raspberry jelly and finished in a silky dark chocolate coating. Preheat oven to 375. Rainbow cookies are gorgeous and delicious.

Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. After greasing line the bottoms of the pans with wax paper smoothing the paper down onto the pan. Weigh down the layers with heavy plates or cans and refrigerate for at least 4 hours or overnight. Grease 3 8 x8 metal baking pans.

Grease the tops of the wax paper and then flour the pans. Put three drops of red food coloring into the first bowl three drops of yellow into the next and three drops of green into the last. In small bowl mix flour baking powder and salt with whisk until blended. The sponge cake is colored with food coloring to present the colors of the italian flag red white and green.

Almond sponge cake is layered with apricot or raspberry jam and topped with bittersweet chocolate. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each.