You'll need three baking pans to make this layered cake. If you only have one, bake one layer at a time and refrigerate the remaining batter. The pink, yellow, and green layers are filled with apricot preserves and frosted with chocolate on the top and bottom.

Source: Family Circle

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Recipe Summary

prep:
50 mins
chill:
overnight
bake:
15 mins at 350°
Servings:
72
Yield:
6 dozen
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Ingredients

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Directions

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  • Heat oven to 350 degrees F. Grease three 13 x 9 x 2-inch baking pans; line with waxed paper; grease paper.

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  • Break up paste in bowl with fork. Add butter, sugar, yolks and extract. Beat with mixer until fluffy, 5 minutes. Beat in the flour and salt.

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  • Beat whites in bowl until stiff peaks form. Stir into almond mixture with wooden spoon, using turning motion similar to folding.

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  • Remove 1-1/2 cups batter; spread evenly into one of prepared pans. Remove another 1-1/2 cups batter to small bowl; tint green with coloring. Spread into second pan. Tint remaining 1-1/2 cups batter pink. Spread in remaining pan.

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  • Bake in 350 degree F oven 15 minutes or until edges are lightly golden; cake layers will each be 1/4 inch thick. Immediately remove cakes from pans onto large wire racks. Carefully peel off waxed paper. Cool.

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  • Place pink layer on upturned jelly-roll pan. Heat preserves; strain; reserve chunks in strainer for other uses. Spread half of strained preserves over pink layer. Top with yellow layer. Spread with remaining preserves. Cover with green layer, top side up.

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  • Cover with plastic wrap. Weigh down with large wooden cutting board, heavy flat tray or large book. Refrigerate overnight.

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  • Melt chocolate in top of double boiler over hot water. Trim cake edges even. Cut cake crosswise into 1-inch-wide strips. Frost pink layer of one strip with chocolate. Turn strip on side and frost green layer. Let chocolate dry. Cut into 1-inch pieces. Repeat with remaining strips. Makes 6 dozen.

Nutrition Facts

98 calories; total fat 6g; saturated fat 3g; cholesterol 22mg; sodium 14mg; carbohydrates 11g; fiber 1g; protein 1g.
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