Rainbow cookie

Category: Confectionery

Ingredients
almond paste (not marzipan)	345 g
sl. room temperature oil	345 g
sugar	345 g
eggs at room temperature	6
flour	390 g
pitted raspberry jam	1/2 glass
apricot jam	1/2 glass
red dye
green dye
favorite chocolate to cover

Cooking method

As always, a little background. A couple of years ago I tell my girlfriend that I made rainbow cookies, and in the evening I will bring it for her and the kids. She was so happy that she missed them so much, in New York she constantly bought, but here (in Cyprus) they do not sell anywhere. Well, I brought her just such beauty
and see disappointment in my eyes. Then she explains to me that in New York it is a little different. Well, I immediately rushed to Google, and found that what they call Rainbow Cookie is not a cookie at all, but rather a cake or petite for, it was invented by Italian immigrants and the colors of this cake are the colors of the Italian flag.
Since I have a silicone mat, where I like to bake rolls, it has a size of 30x26 cm, I accordingly recalculated the recipe for my rug, in fact it was simple: it turned out exactly half the dough from the original recipe. In the original, they make all the dough at once, then divide into bowls and add dye. I don't like so much, why let the dough fall off once again, especially since the dye always disperses better in the dough before adding flour. They also recommend separating the whites from the yolks and, accordingly, adding separately whipped whites to the mass after adding flour, which is superfluous in this cake, it turns out wonderfully if you just drive in whole eggs, by the way, this was not my idea, there were a lot of comments on the recipe, where they wrote that it makes no sense to beat the whites separately from the yolks, and for the third time I also decided to check this statement and voila, I removed this step from the recipe.
1. Preheat the oven to 175g
2. In a mixer bowl, use a flexi nozzle to whisk together 115 g of almonds, 115 g sl. butter and 115 g of sugar for 4-5 minutes until white, the mass becomes airy. Add 2 eggs, beat for another 2 minutes to make the mixture puffy and turn white. I guessed to photograph only on the red (conditionally red) test. Here it is visible insstuffiness of the mass.
Use a spatula to stir in the flour.
3. Spread the dough with a spatula over the silicone mold. Since I have a 0.5 cm high silicone mat, I align with a ruler. We bake for 15-17 minutes.
4. PWe repeat the procedure for the next 2 cakes, only in the second cake we add a few drops of red dye along with the eggs and in the third cake, respectively, a few drops of green.
5. Cool our cakes.
On the board, lay the cling film and without tearing, as if on the side, we leave our roll. We spread the evil cake on the film. We smear it with raspberry jam. Put the white cake on top, coat it with apricot jam and put the red cake on top. Now we wrap our pie tightly enough with our roll of film. We put the load on top, I usually have 2 wooden cutting boards.
And put it in the refrigerator for 8 hours, or overnight. We need our biscuits to stick properly to each other.
6. We get out of the refrigerator.
Unwind from cling film, melt chocolate and fill it with chocolate. After the chocolate has set, cut it into portions. Again, I have never been a pastry chef, and after the chocolate has set, I never manage to cut these pies beautifully, the chocolate breaks ... and so on. Therefore, at first, I usually cut in portions 6 cm by 2 cm, and already paint each piece with a brush with chocolate. It's more comfortable for me.Maybe it will come in handy too :)
I bake these cakes quite often. They are really tasty, juicy, they do not stale for a long time. As I said, they are the colors of the Italian flag, but no one bothers us on the day of the defender of the fatherland to paint it in blue, white and red. The combination of jams is also good, but since I don’t like it when I have half a jar of jam in my refrigerator for a long time (we don’t eat it), I just smear both cakes with one jam and don’t think that too much is lost from this.
Regarding almond paste, this is not marzipan. Rather, this is not always the case, in Europe in marzipan most often the same amount of sugar and almonds, that is, 1 to 1. However, marzipan is often found, where only 25% almonds and 75% sugar. In almond paste, there is always 1 to 1 sugar for almonds. That is, if your marzipan says 1 to 1, you can safely use it, if not, then naturally you need to do it yourself. In general, I always make almond paste myself, it's very easy, we see the composition ourselves.
Basic recipe:
180 gr almonds
180 gr icing sugar
2 teaspoons of almond extract
1 egg white at room temperature.
Pour boiling water over the almonds, let stand for 5 minutes, pour out the water and peel them off. Dry with a towel, cool. Pour almonds and powdered sugar into the bowl of a food processor with knives and grind to fine crumbs. Add protein and almond essence and finish until smooth. all!