Rainbow Venetians
"If you are looking for a beautiful, scrumptious dessert tray item, this is it. It's a little time consuming, and worth every minute you put into it! Especially nice in the springtime because of the colors. Prep time includes refrigeration time. I got this from Family Circle Encyclopedia of Cooking."
- Ready In:
- 9hrs 15mins
- Ingredients:
- 11
- 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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Reviews
-
I have been making these cookies for years and I have found that if you break > up the almond paste and add it and the sugar to a food processor and grind it > for a minute or less it makes the almond paste easier to blend with the rest > of the ingredients > > From: allcrechrs@aol.com > -
I LOVE these cookies, I have been making these for years and when you make them yourself you know why they are $7.99 per pound in the bakery. They are very labor intensive, but worth every second of it. Thanks so much! Ashley-
RECIPE SUBMITTED BY
Linorama
sioux city, IA
Thanks for visiting my page! I'm a stay-at-home wife and mother - married for 20 years with a 16-year old daughter. It seems funny to be married so long since it just feels like yesterday when my handsome groom and I walked down the aisle.
I love to cook and especially bake. I bake a lot less than I used to just because it's too tempting for me to have all those goodies sitting around. But give me a good snow day, and the oven goes into high gear!
I like to sew & quilt, draw & paint, read, and play word games. My husband and I are total nerds -- we Tivo Jeopardy every day. :-) We all love old movies, especially anything with Cary Grant, Fred Astaire, Jimmy Stewart, Myrna Loy, William Powell, etc. OH - and Andy Hardy movies - they're the best!
