Rainbow Venetians
- Reviews 2
Ready In: 9 hrs 15 mins
Yields: 72 bars
Ingredients
Directions
- Preheat oven to 350.
- Grease three 9x13 pans; line with wax paper; grease paper.
- Break up almond paste in large bowl.
- Add butter, sugar, egg yolks and almond extract.
- Beat until light and fluffy, about 5 minutes.
- Beat in flour and salt.
- In a separate bowl beat egg whites until stiff peaks form.
- Gently fold into almond mixture.
- Spread 1 1/2 cup batter into one of the pans.
- Remove 1 1/2 cup batter to small bowl and mix in the green food coloring, then spread that in another prepared pan.
- To the remaining 1 1/2 cup batter, add the red food coloring, then spread in the remaining prepared pan.
- Bake for 15 minutes, until edges are lightly golden.
- (Cakes will only be about 1/4-inch thick.) Immediately remove cakes from pans onto wire racks and cool completely.
- Line a jelly roll pan with wax paper.
- Heat the apricot preserves in a small saucepan and strain.
- Place the green layer on the jelly roll pan.
- Spread half the warm preserves on this all the way to the edges.
- Add the yellow layer on top and spread with remaining preserves.
- Place the pink layer, top-side up, on the yellow layer.
- Cover with plastic wrap.
- Weight down with a large cutting board or heavy flat tray.
- Refrigerate overnight.
- Melt chocolate in top of double boiler over hot water.
- Trim cake edges even.
- Cut cake crosswise into 1-inch wide strips.
- Frost top, then lay on its side and frost the bottom.
- Allow chocolate to dry.
- Cut into 1-inch pieces.
- Repeat with remaining strips.
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