Venetian Cake

 

 

 Venetian Cake

8 Ounces Almond Paste

2 Sticks Butter- 2 Tablespoons Reserved

1 Cup Sugar

5 Eggs- Separated Whites and Yolks

1 Tablespoon Almond Extract

2 Tablespoons Vegetable Oil

1 Cup Unsweetened Apple Sauce

3 Cups Cake Flour

1 1/2 Tablespoon Baking Powder

1/4 Teaspoon Salt

1 Cup Milk

1/3 Cup Apricot preserve

1 Dark Chocolate Frosting

Mini Chocolate Chips For Garnish if Desired

1 Container of Milk Chocolate Icing if desired

Preheat oven to 350 Degrees.

Grease 3 – 9 inch round  pans with 2 Tablespoons butter, line each pans bottom with parchment paper then grease paper.

Break up almond paste with fork or fingers and place in mixing bowl.  Add the remaining butter and sugar, cream together on medium high speed, until light and fluffy and pale in color ( 1-2 Minutes).  Add in egg yolks one at a time mixing thoroughly after each yolk. Mix in almond extract,oil and apple sauce, until just combined.

In a large bowl, mix together flour, baking powder and salt.  Set aside.

With mixer, whip egg whites until stiff peaks form (1 minute).  Set aside.

Mix milk and dry ingredients mixture a little at a time into the butter mixture, alternating, starting and ending with dry ingredient.  Then fold egg whites into batter until just combined.

Separate batter evenly into 3 separate bowls, one bowl, fold in 8 drops of red food coloring, in another 8 drops green food coloring.  

Place all three batters into the greased cake pans, place in preheated oven and bake for 12-15 minutes or just until toothpick comes out clean.  Remove from oven and let cool.

Line cake plate with waxed paper.  Staring with the green layer, spread a thin layer of apricot preserves, do the same for next layer, which is the white layer, last layer is the red.

Frost the sides with dark chocolate icing.  With your hand press mini chocolate chips onto sides.

 

Top the last layer with a thick layer of frosting and make a pretty design if desired. I used a butter knife and just swooped up icing to the middle.

I used store bought milk chocolate for the piping.

I refrigerated the cake between tasks, as it was hot out.
Take the bottom waxed paper out carefully….then pipe the bottom to make a nice finish.

Slice a piece.  Enjoy!

This picture shows chocolate between the layers, which I changed playing around with the recipe.  It was to much chocolate.

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