Italian Rainbow Cake Bites Recipe

Almond sponge cake is layered with apricot or raspberry jam and topped with bittersweet chocolate.

Italian rainbow cake bites recipe.

Three colorful thin slices of velvety almond cake separated by raspberry jelly and finished in a silky dark chocolate coating. In medium bowl beat butter sugar almond paste and almond extract with electric mixer on medium speed 5 minutes or until light and fluffy. Ice the cake with frosting and decorate with sprinkles if desired. In a large bowl beat eggs and sugar 2 3 minutes or until thick and lemon colored.

The sponge cake is colored with food coloring to present the colors of the italian flag red white and green. Divide the batter into three bowls about 1 3 4 c. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each. Grease 3 8 x8 metal baking pans.

Gradually add flour butter salt and extract. Weigh down the layers with heavy plates or cans and refrigerate for at least 4 hours or overnight. Put three drops of red food coloring into the first bowl three drops of yellow into the next and three drops of green into the last. Cover the cake with plastic wrap and top with another sheet pan.

Connoisseurs are raving about our classic italian rainbow cakebites. They are really easy to make and freeze well. Alternate the colors of the cake layers ending with one of the bottoms of the cake facing up so that the top of the cake is nice and flat. In small bowl mix flour baking powder and salt with whisk until blended.

Grease the tops of the wax paper and then flour the pans. Rainbow cookies are gorgeous and delicious. After greasing line the bottoms of the pans with wax paper smoothing the paper down onto the pan. Preheat oven to 375.

Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Gradually add almond paste.