Venetian Almond Layered Dessert
|Eggs||4 , separated|
|Canned almond paste||8 Ounce (1 Can)|
|Butter/Margarine||1 1⁄2 Cup (24 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Green food coloring||10 Drop|
|Red food coloring||8 Drop|
|Apricot preserves||12 Ounce (1 Jar)|
|Semisweet chocolate square||2|
1. Grease three 13 x 9 x 2 inch pans; line with wax paper; grease again.
2. Beat egg whites with electric mixer until stiff peaks form in small bowl.
3. Break up almond paste in a large bowl with a fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer at high speed, until fluffy. Blend in flour and salt.
4. Fold beaten egg whites into almond mixture with wire whip.
5. Remove 1 1/2 cups batter; spread evenly into a prepared pan. Remove another ,1 1/2 cups batter and add the green food coloring; spread evenly into second prepared pan. Add red food coloring to remaining 1 1/2 cups batter and spread into the last prepared pan.
6. Bake in a moderate oven (350°) 15 minutes, or just until edges are golden brown. (Note: Layers will be thin, only 1/4-inch thick.)
7. Remove layers from pans immediately onto large wire racks. Cool thoroughly.
8. Place green layer on jelly roll pan. Heat apricot preserves; strain. Spread 1/2 of the warm preserves over green layer to edges; slide yellow layer on top; spread with remaining apricot preserves; slide pink layer, right-side up, onto yellow layer.
9. Cover with plastic wrap; weight down with a large wooden cutting board or heavy plate. Place in refrigerator overnight.
10. Melt chocolate over hot water in a small metal cup. Spread to edges of cake; let dry 30 minutes. Trim edges off cake. Cut into 1-inch squares.