Rainbow Cake

ingredients	preparation
530g Nut Pastes - Almond Paste - Six 7# cans 133g whole eggs 530g granulated sugar 8g salt 530g softened unsalted butter 397g whole eggs 15g 232g cake flour 200g raspberry jam 300g white chocolate 150g heavy cream as needed Pink cocoa butter color as needed Pink and Green Liquid Food Coloring	Place the American Almond® Almond Paste and the eggs (133g) in the bowl of a mixer fitted with the paddle attachment. Blend on low speed until the almond paste is smooth. Add the sugar and salt. Cream the mixture. Blend in the butter. Cream the mixture until smooth, light and aerated. Add the vanilla. Cream to light, fluffy batter. Scrape the bowl. Gradually add the remaining eggs (397g), scraping the bowl periodically as the eggs are blended into the batter. Beat on medium speed until well creamed, light and fluffy. Add the flour mixing slowly until blended. Divide the mixture evenly between three bowls (approx. 790g each). Lightly color one portion of the batter pink, one portion green, and leave the third portion plain. Prepare three half sheet pans by greasing and lining with parchment paper. Pour the batter onto the pan, and spread evenly and as smooth as possible using an offset spatula. Bake at 420°F until the cake feels springy to the touch, for approximately 10 to 12 minutes. Be careful not to over bake.

ingredients

preparation

Place the American Almond® Almond Paste and the eggs (133g) in the bowl of a mixer fitted with the paddle attachment. Blend on low speed until the almond paste is smooth. Add the sugar and salt. Cream the mixture.
Blend in the butter. Cream the mixture until smooth, light and aerated. Add the vanilla. Cream to light, fluffy batter. Scrape the bowl.
Gradually add the remaining eggs (397g), scraping the bowl periodically as the eggs are blended into the batter. Beat on medium speed until well creamed, light and fluffy.
Add the flour mixing slowly until blended.
Divide the mixture evenly between three bowls (approx. 790g each). Lightly color one portion of the batter pink, one portion green, and leave the third portion plain.
Prepare three half sheet pans by greasing and lining with parchment paper.
Pour the batter onto the pan, and spread evenly and as smooth as possible using an offset spatula.
Bake at 420°F until the cake feels springy to the touch, for approximately 10 to 12 minutes. Be careful not to over bake.

When the sheets are cool enough to handle, but still slightly warm, after about 30 minutes, create the layered cookies. Flavor the raspberry jam with some rum/raspberry liqueur, if desired.
Spread half of the raspberry jam evenly on the pink cake layer.
Invert the plain cake layer on top. Remove the parchment paper then evenly spread the remaining raspberry jam on it.
Invert the green cake layer of cake on top. Keep the parchment paper in place.
Compress the cake layers by placing a stack of clean sheet pans on top of the cake. Let the cake sit overnight in refrigerator for easier handling.
At this point, the rainbow cake may be stored in the freezer for future use if needed.

Place the cake on a cutting board with the green layer facing up and brush off any loose cake crumbs.
Make a simple chocolate ganache and tint it pink with cocoa butter color.
Pour the ganache immediately on top of the cake and spread it evenly and smoothly with an offset spatula.
When the chocolate ganache has set, cut the rainbow cake into the desired serving size using a warm knife. Cover with transparent film until served.

Recipe