In honor of the fact that today is Travis’ 19th birthday (Happy Birthday Travis!) I figure its only appropriate for me to deviate from my usual posting topics to share with everyone the recipe used to create the most epic-birthday cake ever: a Rainbow Cookie Cake.
We started on Saturday with the Rainbow Cookie recipe from allrecipes.com because we did not simply want this cake to look like a rainbow cookie… it had to taste like one too.
* 8 ounces almond paste which is incidentally really expensive as far as baking supplies go.
* 1 cup butter, softened
* 1 cup white sugar
* 4 eggs, separated
* 2 cups all-purpose flour
* 6 drops red food coloring we used a bit more!
* 6 drops green food coloring
* 1/4 cup seedless red raspberry jam
* 1/4 cup apricot jam Travis is anti-jam so vanilla icing was employed to replace these in our cake.
* 1 cup semisweet chocolate chips, melted Jill is lazy so chocolate icing stood in as a good substitute for time-consuming melted chocolate… plus, it made the cake much easier to slice.
1. Preheat oven to 350 degrees F (175 degrees C). Line three 9×13 inch baking pans with parchment paper. We used 9×9″ square baking pans!
2. In a large bowl, break apart almond paste with a fork (I would use an electric mixer if I were doing this again – after a looong time spent breaking apart the paste I was STILL left with lumps at the end), and cream together with butter, sugar, and egg yolks.
3. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough.
4. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring and the third with yellow food coloring. Spread each portion into one of the prepared baking pans. We tried to use waxed paper to keep the layers from sticking since some websites call for parchment paper but I didn’t have any of that…. don’t do this! Waxed paper makes thick clouds of ominous black smoke seep from the oven and, anyways, greasing the pan turned out to work just fine.
5. Bake 10 to 12 minutes (I think it took us longer but I can’t be sure since taking it out and removing the waxed paper halfway through distorted my sense of baking time. Just keep a close watch and use a toothpick to gage done-ness.) in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
6. Place STILL WARM green layer onto a piece of plastic wrap large enough to wrap all three layers, cut green layer in half to turn square into two rectangles; stack these rectangles and smoosh down to create a thick green layer – you can put vanilla icing between two two green layers if you want but I didn’t and the layers still stayed together fine, because they were warm enough to sort of fuse while drying.
7. Spread green layer with raspberry jam vanilla icing, and top with uncolored yellow layer (again, cutting into two rectangles before stacking.). Spread with apricot jam vanilla icing, and top with pink layer (again, sliced in two!).
8. Wait for layers to cool and ice on four sides (leave the bottom and “raw edges” from the slicing un-iced) to make it look like a rainbow cookie.
* NOTE: This should probably be served in very thin slices with a big glass of milk as this cake is very rich (which makes sense since it was made from a cookie recipe)! In addition, the thicker the vanilla icing layers are the better I am guessing the cake will taste, as the icing balances out the less sweet almond-y layers.