Q1: What is the difference between almond paste and marzipan? Can I use them interchangeably?

While they are similar, they are not the same! Almond paste (which is the base of the almond filling used here) has a much higher concentration of almonds and less sugar, making it coarser and perfect for baking into cakes for flavor and moisture. Marzipan has much more sugar, is smoother, and is typically used for candy-making and decorative purposes.4 They are not interchangeable in this recipe.

Q2: Can I make this cake ahead of time for a party?

Yes, this is a perfect make-ahead cake! In fact, it is even better on the second day. The time in the refrigerator allows the jam to soften the cake layers and all the flavors to meld together beautifully.

Q3: My ganache is too thin/too thick. How do I fix it?

A ganache is wonderfully forgiving! If it is too thin, simply let it continue to cool and it will thicken. If it has become too thick and is difficult to spread, you can gently warm it in the microwave in very short, 5-second bursts, until it is a spreadable consistency again.

Q4: Can I use a different kind of jam?

Yes! A classic apricot jam is the other traditional choice for a rainbow cookie, and it would be absolutely delicious in this cake.5

Q5: Can I make this recipe nut-free?

Unfortunately, the almond paste/filling is the essential and non-negotiable ingredient for the signature flavor and texture of this specific cake.

Italian Rainbow Cookie Cake (A Holiday Showstopper!)

An elegant and festive recipe for an ‘Italian Rainbow Cookie Cake,’ a showstopper dessert that transforms the classic tri-color cookie into a stunning three-layer cake. The recipe features three distinct, almond-flavored cake layers, colored green, yellow, and pink to mimic the traditional cookie. The layers are sandwiched together with a sweet raspberry or apricot jam filling and the entire cake is enrobed in a rich, smooth chocolate ganache frosting.

Author: Grace

Ingredients

For the Ganache:
8 ounces bittersweet chocolate chips, finely chopped
2/3 cup heavy cream
1/2 teaspoon kosher salt
For the Cake:
16 tablespoons (2 sticks) unsalted butter, softened, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup sugar
One 12-ounce can almond cake and pastry filling
2 teaspoons fresh lemon juice
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 large eggs, at room temperature
1/2 teaspoon green liquid food coloring
1/2 teaspoon yellow liquid food coloring
1/4 teaspoon red liquid food coloring
For the Filling:
1/2 cup seedless raspberry or apricot jam

Instructions

Make the Ganache: Place the chopped chocolate in a medium bowl. Bring the cream and 1/2 teaspoon of salt to a boil, then pour it over the chocolate. Let it stand for 1 minute, then slowly stir until a shiny, smooth ganache forms. Cover and let it stand at room temperature for up to 2 hours, until it is thick like pudding but still spreadable.
Make the Cake Layers: Preheat the oven to 350°F. Grease, flour, and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and the remaining 1/2 teaspoon of salt.
In the bowl of a mixer, beat the sugar and 14 tablespoons of butter until pale and fluffy. Add the almond filling, lemon juice, and extracts and beat until smooth. Add the eggs one at a time. On low speed, add the flour mixture and stir until just combined.
Divide the batter equally among 3 bowls. Stir the green, yellow, and red food colorings into their separate bowls. Scrape each colored batter into a prepared cake pan.
Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.
Assemble the Cake: Place the green cake layer on a cake stand and spread 1/4 cup of jam over the top. Place the yellow cake layer on top and spread with the remaining 1/4 cup of jam. Place the pink layer on top. Refrigerate the stacked cake for 30 minutes.
Unwrap the chilled cake and frost the top and sides with the prepared ganache. Drag the tines of a fork in a wavy pattern across the top for decoration.
Refrigerate the cake for another 30 minutes to set the ganache. Let it come to room temperature before serving.

Notes

This is a showstopper layer cake, perfect for a Christmas or holiday dessert table.
The cake gets its signature flavor from almond pastry filling, which is different from marzipan or almond paste.
It is important to let the ganache cool and thicken to a ‘pudding-like’ consistency before attempting to frost the cake.
Letting the assembled cake layers chill before frosting helps to make the process neater and easier.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://www.eatswithsoul.com/italian-rainbow-cookie/