I found this rainbow cake recipe from Always Order Dessert. If you visit their site, you can find other cake desserts that you can definitely try with for your family. You will love this as much as my niece and my relatives did. The cake is moist and soft; and the chocolate ganache is just too good to be true. The combination of these in one cake is totally irresistible. It could be too much for you to handle, but then I am sure you will all enjoy handling this. Piece of cake (pun intended)!
Check out what our friends from Always Order Dessert have to say about this recipe:
“This cake is a gigantic version of that childhood favorite. I was never satisfied with those tiny little cakes, and was always left wanting more. This cake is basically my way of saying, “you can have as much as you want!”
You will not regret having this cake in your occasion. People will flock over this cake and it will be finished in no time.
Ingredients
1 cup Land O Lakes butter (2 sticks) softened
1 cup Domino sugar
4 large Eggland’s eggs, separated
8 oz Solo almond paste
1 tube Solo marzipan
1 teaspoon McCormick almond extract
2 cups of Gold Medal sifted flour
2 teaspoons Clabber Girl baking powder
Americolor or Great Value red and green food coloring
1/4 cup Smuckers seedless raspberry jam
1/4 cup Smuckers apricot preserves
1 cup Borden heavy cream
12 oz Ghirardelli semisweet chocolate, chopped
2 13×9×2 inch pans, buttered and floured
Instructions
1. In electric mixer, blend almond paste, butter, sugar, yolks and extract until fluffy.
2. Sift together flour and baking powder, then slowly add to almond paste mix.
3. In another bowl, beat egg whites until soft peaks form. Fold meringue into paste mixture until fully combined (the mix will be a bit sticky).
4. Separate the mixture evenly into two bowls and dye each batch a different color.
5. Spread mixture evenly into the pans and bake each separately at 350 degrees for approximately 15 to 20 minutes. You’ll know they are ready once the edges start to brown and a knife inserted in the center comes out clean. Remove from the oven and let cool completely.
6. While cooling, divide the marzipan in half and roll out two rectangle-shaped sheets on parchment or wax paper, approximately 8×6 inches each.
Assembling the cake:
1. Cut each sheet in half, so you have four evenly-sized cakes. (You can trim at the end so don’t worry if it’s not absolutely perfect.)
2. Start with a green cake and spread completely with raspberry jam. Feel free to spread as thinly or thickly as you like. Spread raspberry on green cake. Top with a layer of marzipan followed by a red cake. Top red cake with a layer of apricot followed by the second green cake. Top the green with another layer of raspberry and the second sheet of marzipan. Top with the final red cake.
3. Use a serrated knife to trim the edges of the entire cake and even out into a perfect rectangle. Brush off crumbs.
4. Prepare the ganache by heating 1 cup of heavy cream in a small saucepan. Take care to not let it boil. Add the chocolate and stir continuously until melted completely. Remove from flame and mix in a dab of butter for a bit of extra shine. Continue stirring in concentric movements to cool. It will be ready when the chocolate is just slightly warmer than your lip. (Dab a bit on the inside of your lip—if it’s just slightly warmer then you’re good to go.)
5.Pour this over the entire cake and let cool.
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Quick Tip: Best served with a cup of coffee.
Thanks again to Always Order Dessert for this amazing recipe.
