Rainbow Cookie Cake from Cakes by Melissa
Text excerpted from CAKES BY MELISSA © 2017 by Melissa Ben-Ishay
- Ready In:
- 2hrs 30mins
- 1⁄2 lb unsalted butter, plus more for greasing the pan
- 2 cups sugar
- one 7-ounce package almond paste
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon fine sea salt
- 1 3⁄4 cups whole milk (or buttermilk)
- 2 cups powdered sugar
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup plus 1 tablespoon whole milk, at room temperature, plus more as needed
- 1⁄2 teaspoon pure vanilla extract
- 2 pinches fine sea salt
- Almond Cake, 1 1/2 recipes,
- Pink, green, and yellow food coloring.
- One 13-ounce jar store-bought strawberry jam.
- GLAZE: Chocolate Glaze, 2 recipes worth.
- TOPPINGS: 1/2 cup pink, green, and yellow sprinkles and nonpareils, mixed.
GENERAL DIRECTION & ASSEMBLY:
- Preheat the oven to 350°F Butter 3 quarter- sheet pans or butter the pans and then line them with wax paper or parchment and butter the paper.
- Mix the almond cake batter according to the recipe directions and divide the batter among three bowls. Add food coloring, 1 drop at a time, to each bowl of batter until you reach the desired colors of pink, green, and yellow.
- Pour one color of batter into each prepared pan and bake until the middle of a cake feels springy when you gently press your finger against it, about 30 minutes.
- Let the cakes cools completely. Once cooled, use a 3½- inch round cutter to cut two rounds from each pan.
- Place one pink layer on a turntable and spread the top with a thin layer of jam. Repeat with a yellow and then a green layer, then repeat the sequence one more. Don’t spread jam on the top layer.
- Mix the chocolate glaze to a drippy consistency and pour it over the top of the cake. It will run down the sides to cover. Coat with the sprinkle mixture.
- Have all your ingredients at room temperature. Preheat the oven to 350°F Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
- With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
- In the bowl of a food processor, pulse together the sugar and the almond paste until completely combined.
- Add the sugar mixture to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
- With the mixer on medium- low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
- Combine the flour, baking powder, and sea salt in a separate bowl.
- With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
- Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it (see page 31 for approximate baking times). All ovens are different, so it’s important to do the fingerprint test to see if the cake is done.
- Let the cake cool completely before icing.
- Sift the sugar into a large mixing bowl. Add the cocoa powder, milk, vanilla, and salt and whisk or stir with a spoon until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.
- If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.
- Recipe courtesy of CAKES BY MELISSA by Melissa Ben-Ishay.
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