Italian Flag Cake

Name: Italian Flag Cake
Yield: Serves 10 to 12
Ingredients: 2 1/4 cups (9 ounces), cake flour; 1 1/2 teaspoons, baking powder; 3/4 teaspoon, salt; 1 3/4 cups plus 2 tablespoons (13 ounces), granulated sugar; 6 , large eggs, room temperature; 5 tablespoons, slivered almond; 2 1/4 teaspoons, vanilla extract; 1 1/2 teaspoons, almond extract; 24 tablespoons (3 sticks), unsalted butter, melted and hot; 1/2 teaspoon green gel, food coloring; 1 tablespoon, cocoa powder; 1 tablespoon, water; 2 teaspoons red gel, food coloring; 20 tablespoons (2½ sticks), unsalted butter, softened; 1 cup (4 ounces), confectioners' sugar; 3/4 cup (2¼ ounces), Dutch-processed cocoa powder; Pinch, salt; 3/4 cup, light corn syrup; 1 teaspoon, vanilla extract; 8 ounces, bittersweet chocolate, melted and cooled slightly; 2/3 cup, seedless raspberry jam

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Appears in Cook's Country December/January 2019

Desserts or Baked Goods

Chocolate

Cakes

The traditional Italian rainbow cookie gets an upgrade to a festive holiday cake while still staying true to its classic flavor combination of almond, raspberry, and chocolate.

SERVES10 to 12

TIME1¾ hours, plus 2 hours cooling and 1 hour chilling

WHY THIS RECIPE WORKS

We wanted to create a cake that took the traditional Italian rainbow cookie to new heights. To amplify the almond flavor, we added both almond extract and slivered almonds to the mix when we processed the sugar and eggs. The slivered almond...

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