Time 3h15m Yield 14 to 16 servings Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Coat a 9-inch square (2 1/4-inch-deep) cake pan with cooking spray. Prepare 1 cake mix as directed, beating in 1/2 teaspoon almond extract. Tint pink with gel food coloring. Transfer to the pan; bake about 35 minutes. Let cool. Repeat to make a yellow and a green cake. (Bake both cakes at the same time if you have 2 pans.) Trim the tops of each cake with a long serrated knife to make level. Put the pink cake, trimmed-side up, on an inverted baking sheet. Spread with 1/2 cup jam. Top with the yellow cake, trimmed-side up; spread with the remaining 1/2 cup jam, then top with the green cake, trimmed-side down. Freeze the stack 1 hour. Microwave the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring, until melted and smooth. Let cool slightly. Using an offset spatula, spread the chocolate mixture in a thick layer on top of the cake. Use the tines of a fork to create wavy lines in the chocolate. Return to the freezer until the chocolate is set but not hard, about 15 minutes. Trim all four sides of the cake with a long serrated knife. Transfer to a platter.
Time 45m Yield about 11 dozen. Number Of Ingredients 13 Steps:
Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
Time 2h Yield About 70 cookies Number Of Ingredients 12 Steps:
Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment. Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl. Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined. Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you’re having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles. Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely. Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight. Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.) Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.
Yield serves 15 Number Of Ingredients 20 Steps:
Preheat the oven to 325°F. Line three 8-inch round cake pans with parchment paper and lightly coat with coconut oil. Set aside. In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add 1 1/4 cups of the coconut oil, the agave nectar, applesauce, vanilla, the almond extract, if using, and the hot water. Stir with a rubber spatula until the batter is smooth. Divide the mixture evenly among 3 medium bowls. Add several drops of one food coloring to each bowl and mix until the color is evenly distributed and to your liking. Pour the batter into the prepared pans. Bake for 12 minutes, rotate, and bake until a toothpick inserted in the center comes out clean, about 15 minutes more. Let cool in the pans on a rack for 30 minutes. Run a knife along each cake’s edges to remove it from the pan. To assemble, place the green cake layer on a serving plate. Spread the raspberry preserves over it. Place the yellow cake layer on top of it. Spread with the apricot preserves. Top with the red cake layer and pour the chocolate sauce on the top and on the sides, spreading it evenly over the entire cake with a rubber spatula. Chill the cake for 20 minutes to harden chocolate glaze.
