Italian Rainbow Cake Bites Recipe

Gradually add almond paste.

Italian rainbow cake bites recipe. 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. 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 medium bowl beat butter sugar almond paste and almond extract with electric mixer on medium speed 5 minutes or until light and fluffy. The sponge cake is colored with food coloring to present the colors of the italian flag red white and green.

Grease 3 8 x8 metal baking pans. Preheat oven to 375. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each. In a large bowl beat eggs and sugar 2 3 minutes or until thick and lemon colored.

Classic italian rainbow michaelbstrauss2 2020 07 08t16 58 09 00 00 it doesn t matter if they are a cake or a cookie. Ice the cake with frosting and decorate with sprinkles if desired. Grease the tops of the wax paper and then flour the pans. 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. They are really easy to make and freeze well. Cover the cake with plastic wrap and top with another sheet pan. Divide the batter into three bowls about 1 3 4 c.

Spread about 2 3 tablespoons of the raspberry jam between the layers of cake with an offset spatula or the back of a spoon. Add the dry ingredients and mix until just combined. Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Connoisseurs are raving about our classic italian rainbow cakebites.

Three colorful thin slices of velvety almond cake separated by raspberry jelly and finished in a silky dark chocolate coating. Rainbow cookies are gorgeous and delicious.