Last Saturday was Rob’s birthday so obviously I had to make him a cake. A little background on him and cakes…he likes the most outrageous, intricate, and random cakes ever. He comes up with these concoctions that not too many think of. When I think of birthday cakes, I think of oh vanilla cake with chocolate icing maybe to spice it up. Maybe sometimes I like a shaped cake pan. Last year Rob wanted a personal size red velvet cheesecake with mini M&Ms in it, this year he wanted a trip-color cookie cake…hence this post.
I always love spoiling him and making dinners and cakes that he would love. This has been a thing since childhood apparently where he comes up with random cakes. This one takes the cake (hehe) though for being semi annoying.
Grating the almond paste was the hardest most frustrating thing I have ever done. Almond paste is very pliable and easy to squish so you can imagine grating it was annoying and time consuming. I will admit, I started just throwing chunks in and not actually grating it fully (sorry Rob).
Once that headache was done, it was smooth sailing from there. The biggest suggestion that I have is if you do not have three cake pans to work with, make sure you have have time to put towards this. In total, it took me about three hours to complete from making the batter to cooling and taking the last layer out of the pan.
Like usual, I let the cake sit overnight before I made the ganache and iced it (is it still called icing if you use ganache instead of icing?). Of course putting the ganache on was an ordeal…it took me over an hour for some reason. Probably because I did it half asleep at 8am and was trying not to mess everything up
Tri-Color Cookie Cake
Just like the Italian cookies, but in cake form!
Credit: You can find the link to the original post here
- 3 sticks butter, softened
- 1.5 cups granulated white sugar
- 6 large eggs
- 12 oz of almond paste, grated with a box grater
- 1 tablespoons pure almond extract
- 1 cup milk
- 3 cups all-purpose flour, sifted (I skipped the sifting…oops)
- 3 teaspoons baking powder
- red food coloring
- yellow food coloring
- green food coloring
- 1/4 cup seedless red raspberry jam
- 1/4 cup apricot preserves
- 1 cup heavy cream
- 12 oz semisweet chocolate
- In an electric mixer, cream together the butter and the sugar until nice and fluffy (around 5 minutes). Add the eggs and beat for another 3 minutes. Add the grated almond paste, almond extract, and milk and mix until well combined.
- In another bowl, sift the flour and then add the baking powder. Once combined, slowly add the mixture to the mixer and mix until well incorporated.
- Separate the mixture evenly into three bowls. Dye one bowl red, one yellow, and the last one green.
- Pour dyed mixture into the separate pans (or bake on color at a time) making sure to smooth out the top of the batter before placing the pan into an oven preheated to 350 degrees for around 20-25 minutes or until a toothpick comes out clean when inserted. Let the layer cool in the pan for about 5 minutes before taking the layer out and placing it on a cooling rack.
- To make the ganache, heat the heavy cream in a pan on the stovetop until bubbles start to form around the edges. Once this happens, take the pan off the stove and mix in the semisweet chocolate. Stir until all the chocolate is melted and well combined and let the mixture rest until it becomes room temperature.
- To assemble the cake, start with the red layer and spread the raspberry jam over it. Place the yellow layer on top and spread the apricot preserve onto that. Finish by placing the green layer on top. Start to spoon some of the ganache on top and start to spread it out. Start off with a little, you can always add more if needed. I used an icing knife to spread the ganache on top and on the sides. Let the cake sit out at room temperature for at least 1-2 hours to let the ganache set and harden a little. Decorate as desired.