Venetians
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
43
Spice
38
Sweetness
65
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
230 g
Almond Paste1.5 cups
Butter (softened)1 cup
White Sugar2 cups
All-Purpose Flour (sifted)1 tsp
Almond Extract1 tsp
Salt1.5 cups
Apricot JamDirections:
1
Grease 3 - 13 x 9 inch pans
2
Line with wax paper
3
Preheat oven to 350 degrees F (180 degrees C)
4
Combine almond paste, sugar, butter, egg yolks and almond extract
5
Beat for 5 minutes until light and fluffy
6
Beat in flour and salt
7
In a separate bowl, beat egg whites until stiff peaks form
8
With a wooden spoon, fold into the almond mixture
9
Divide dough into 3 -1 1/2 cup portions
10
Add red coloring to one of the portions, and green to the another
11
Spread the batter in the 3 separate prepared pans (keeping the colors separate)
12
Bake for 15 minutes, or until edges are golden brown
13
(Each layer will be 1/4 inch thick)
14
Remove cakes from pan immediately
15
Cool thoroughly
16
Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer)
17
Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour
18
Refrigerate overnight
19
Melt chocolate over hot water and spread over cake
20
Allow to set
21
Trim edges and cup into 1 inch squares