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Italian Rainbow Cookie Cake

yield: 12 total time: 85 minutes
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Ingredients

  • 3 sticks butter softened
  • 1 1/2 cups granulated white sugar
  • 6 large eggs
  • 12 ounces almond paste grated with a box grater
  • 1 tablespoon almond extract pure
  • 1 cup milk
  • 3 cups all-purpose flour sifted
  • 3 teaspoons baking powder
  • red food coloring
  • green food coloring
  • yellow food coloring
  • 1/4 cup seedless raspberry jam
  • 1/4 cup apricot preserves
  • 1 cup heavy cream
  • 12 ounces semisweet chocolate

Nutrition

  • Calories : 830 calories
  • Carbohydrate : 88 grams
  • Cholesterol : 200 milligrams
  • Fat : 52 grams
  • Fiber : 4 grams
  • Protein : 12 grams
  • SaturatedFat : 27 grams
  • Sodium : 360 milligrams
  • Sugar : 55 grams
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