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| Italian Tricolors |
From the kitchen of Stephanie Knewasser. I found this in the December 2001
issue of Good Housekeeping magazine. The almond cake like layers are
filled with apricot preserves then topped with a thin layer of chocolate. I serve
them in cupcake papers.
issue of Good Housekeeping magazine. The almond cake like layers are
filled with apricot preserves then topped with a thin layer of chocolate. I serve
them in cupcake papers.
Grease 3 8x8 pans. Line pans with wax paper.
Grease & flour wax paper.
Beat:
1 can (7 to 8 oz) almond paste, broke into chunks
3/4 c butter or margarine, softened
3/4 c sugar
1/2 tsp almond extract
Beat well. Some small lumps will remain.
Add, 1 at a time: 3 large eggs
Add & mix, just until combined:
1 c flour
1/4 tsp salt
In bowls, divide batter into 3 equal parts (~1 c each).
Add ~15 drops of red food coloring to one.
Add ~15 drops of green food coloring to another.
Leave one bowl untinted.
Spread each bowl into it's own prepared pan.
Bake @ 350, 10-12 minutes or until set & toothpick comes out clean.
Cool in pans 5 minutes. Loosen edges with a knife.
Remove from pan, but keep wax paper attached.
Cool completely.
Press through a sieve:
2/3 apricot preserves
Assemble:
green cake, preserves, white cake, preserves, red cake.
Combine & melt:
3 oz semisweet chocolate
1 tsp crisco
Spread on top of red layer, NOT sides. Refrigerate at least 1 hour
before cutting with a serated knife. Trim edges. Cut into 36 squares.
Store in refrigerator up to 1 week.
Grease & flour wax paper.
Beat:
1 can (7 to 8 oz) almond paste, broke into chunks
3/4 c butter or margarine, softened
3/4 c sugar
1/2 tsp almond extract
Beat well. Some small lumps will remain.
Add, 1 at a time: 3 large eggs
Add & mix, just until combined:
1 c flour
1/4 tsp salt
In bowls, divide batter into 3 equal parts (~1 c each).
Add ~15 drops of red food coloring to one.
Add ~15 drops of green food coloring to another.
Leave one bowl untinted.
Spread each bowl into it's own prepared pan.
Bake @ 350, 10-12 minutes or until set & toothpick comes out clean.
Cool in pans 5 minutes. Loosen edges with a knife.
Remove from pan, but keep wax paper attached.
Cool completely.
Press through a sieve:
2/3 apricot preserves
Assemble:
green cake, preserves, white cake, preserves, red cake.
Combine & melt:
3 oz semisweet chocolate
1 tsp crisco
Spread on top of red layer, NOT sides. Refrigerate at least 1 hour
before cutting with a serated knife. Trim edges. Cut into 36 squares.
Store in refrigerator up to 1 week.
Place layers top down,
then peel off wax paper.
then peel off wax paper.
Top with chocolate. No
need to be perfect.
need to be perfect.
Trim edges. Note there's
just enough apricot to hold
layers together.
just enough apricot to hold
layers together.
Serve in cupcake papers.
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