- 48
Ingredients
- 2 1/2 sticks unsalted butter, cut into pieces and softened, plus more for pans
- 2 cups all-purpose flour, plus more for pans
- 8 ounces almond paste
- 1 cup sugar
- 4 large eggs, separated
- 1/2 teaspoon kosher salt
- Red and green food coloring (gel preferred)
- 1 15-ounce jar smooth apricot jam
- Cooking spray
- 1 pound bittersweet chocolate, chopped
Preparation
Step 1
You'll need three 9x12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
*+Prep pans:+*
Position racks in upper and lower thirds of oven; preheat to 350 degrees. Butter and flour three 9x12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
*+Batter:+*
Combine almond paste and 3/4 cup plus 2 tablespoons sugar in stand mixer fitted with paddle attachment. Mix on medium speed until mixture is in fine crumbles. Beat in 2 1/2 sticks butter, few pieces at a time, until well combined. Beat in egg yolks, one at a time, until smooth.
Sift 2 cups flour onto sheet of parchment and sprinkle salt on top; add to mixer bowl and beat until just combined.
In clean bowl, whisk egg whites until foamy; while whisking, slowly add remaining 2 tablespoons sugar and whisk until firm peaks form (or use hand mixer). Fold about one-third egg white mixture into batter with rubber spatula, then gently fold in rest. The batter should be fluffy.
*+Color batter:+*
Divide batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make deep salmon color. Stir enough green food coloring into another bowl to make medium green color. Leave third bowl uncolored.
*+Bake layers:+*
Transfer batter to prepared pans (one pan for each color). Dip offset spatula in water and spread batter to edge of each pan, smoothing tops. Bake, switching position of pans halfway through, until cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
*+Assemble layers:+*
Spread half of jam evenly over green cake layer almost all way to edges. Unmold plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
Carefully slide plain layer onto green layer (use wide offset spatula to help you, if necessary). Spread remaining jam on top of plain layer. Unmold red cake layer and slide it onto plain layer.
Cover cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down layers. Refrigerate at least 4 hours or overnight.
*+Unmold cake:+*
Remove cans and plastic wrap. Place cutting board on top of cake and flip to unmold it onto cutting board. Remove parchment from top of green layer.
*+Trim cake:+*
Trim sides with knife to make straight edges. Spray wire rack with cooking spray; set rack over baking sheet. Carefully slide cake onto the rack, using wide offset spatula to help you, if necessary.
*+Cover in chocolate:+*
Melt chocolate in heatproof bowl set over pan of simmering water; pour over cake. Dip an offset spatula in hot water and smooth top and sides. Let set slightly. Scrape wavy lines into chocolate with fork; let cool few more minutes until chocolate is mostly set but still slightly tacky.
*+Cut into pieces:+*
Slide the cake back onto cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip knife in warm water and wipe it with cloth between cuts. Store in airtight container at room temperature for up to 1 week.
If lines in chocolate don't hold their shape, let chocolate set little longer and try again.