Italian Rainbow Cookie Layer Cake by Bromabakery

Ingredients

• 225g (1 cup) unsalted butter, softened
• 120ml (1/2 cup) neutral oil
• 300g (1.5 cup) granulated sugar
• 250g (9 oz) almond paste (not almond flour)
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1/2 tsp salt
• 375g (3 cup) all-purpose flour
• 1/2 tsp red gel food coloring
• 1/2 tsp green gel food coloring
• 350g (1.25 cup) seedless raspberry jam
• 300g (10 oz) dark chocolate, chopped
• 240ml (1 cup) heavy cream

Instructions

1. Preheat oven to 175°C (350°F) and grease three 8-inch square baking pans.
2. Cream butter, oil, and sugar in a large bowl on medium-high speed for 5 minutes until pale and fluffy.
3. Beat in the almond paste, eggs, vanilla, almond extract, and salt until smooth, then fold in the flour until just combined.
4. Divide batter into three equal bowls. Dye one portion red, one green, and leave one plain.
5. Spread each batter into a prepared pan and bake for 12-15 minutes until edges are set and a toothpick comes out clean.
6. Cool cakes completely, then slice each square layer in half horizontally to create six thin layers total.
7. Prepare ganache by pouring hot heavy cream over chopped chocolate; let sit for 2 minutes then stir until smooth.
8. Stack cake layers on a plate, spreading a thin layer of raspberry jam between each one.
9. Apply a thin 'crumb coat' of ganache over the exterior, chill for 15 minutes, then finish with a final thick layer of ganache.