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Categories:
butter eggs sugar almond flour red food coloring salt apricot bittersweet chocolate green food coloring
Viewed: 91 - Published at: 2 years agoIngredients
- 2 cups unsalted butter cubed, at room temperature + 2 Tablespoons for greasing pans
- 6 large eggs separated
- 1 1/3 cups sugar divided
- 12 ounces almond paste not marzipan, chopped
- 2 3/4 cups all-purpose flour + 1 Tablespoon
- 1 teaspoon red food coloring
- 1 teaspoon salt fine
- 3/4 cup apricot jam heated, strained
- 4 ounces bittersweet chocolate 70% cocoa chopped, melted
- 1 teaspoon green food coloring
Method
- Preheat oven to 350°
- Line three 13x9x2" metal baking pans with foil, leaving overhang and grease with 2 tablespoons butter. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Make sure there is no fat in the bowl or the whites will not beat into stiff peaks. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl. Cover and chill egg whites. In a separate, bowl beat almond paste and remaining sugar on medium-low until incorporated. Increase speed and gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3
- With a pastry brush, spread half of marmalade over green cake.
- Using foil overhang, lift plain layer out of pan. Invert onto green layer. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.
- Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers.
- Refrigerate at least 4 hours and up to 1 day.
- Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.
- Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes.
- Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.
