Scrape wavy lines into the chocolate with a fork let cool a few more minutes until the chocolate is mostly set but still slightly tacky.Ĭut into pieces: Slide the cake back onto the cutting board. Dip an offset spatula in the hot water and smooth the top and sides. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.Ĭover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water pour over the cake. Spray a wire rack with cooking spray set the rack over a baking sheet. Trim the cake: Trim the sides with a knife to make straight edges. Remove the parchment from the top of the green layer. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Unmold the cake: Remove the cans and plastic wrap. Refrigerate at least 4 hours or overnight. Unmold the red cake layer and slide it onto the plain layer.Ĭover the cake with plastic wrap and top with one of the empty pans place several heavy cans on top to weigh down the layers. Spread the remaining jam on top of the plain layer. Unmold the plain cake layer by inverting it onto another pan or cutting board peel off the parchment.Ĭarefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Let cool completely in the pans on wire racks.Īssemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Leave the third bowl uncolored.īake the layers: Transfer the batter to the prepared pans (one pan for each color). Stir enough green food coloring into another bowl to make a medium green color. Stir enough red food coloring into 1 bowl to make a deep salmon color. The batter should be fluffy.Ĭolor the batter: Divide the batter evenly among 3 bowls. Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. In a clean bowl, whisk the egg whites until foamy while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top add to the mixer bowl and beat until just combined. Beat in the egg yolks, one at a time, until smooth. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Mix on medium speed until the mixture is in fine crumbles. Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper. Prep the pans: Position racks in the upper and lower thirds of the oven preheat to 350 degrees F. You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
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