Italian Rainbow Cookie Cake
yield: 12
total time: 85 minutes
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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