- 1 cup Domino® Golden Sugar
- 8 ounces Almond paste
- 1 1/2 cups (3 sticks) Unsalted butter, softened
- 4 large Eggs, separated and at room temperature
- 2 teaspoons Almond extract
- 2 cups All-purpose flour
- 1/4 teaspoon Salt
- As needed Red food coloring
- As needed Green food coloring
- 1/4 cup Apricot jam
- 1/4 cup Raspberry jam
- 1 1/2 cups Semi-sweet chocolate chips
Prep Time: 35 minutes / Cook Time: 25 minutes/ 4 hours / Yields: 28 cookies
Preheat oven to 325°F. Grease and line three 9x13-inch baking pans. Leave a 2-inch overhang of parchment paper on two sides.
In a large bowl, at medium speed, beat sugar and almond paste until smooth. Add butter and continue beating until light and fluffy, about 3-4 minutes. Reduce the speed to low and add egg yolks and almond extract, beat until just combined. Scrape the sides of the bowl as needed. Add flour and salt and beat until just combined.
In a large bowl, beat the egg whites until stiff peaks form. Make sure the bowl and beaters are clean before beating the egg whites. Fold the egg whites into the previously prepared batter. Evenly divide the batter among three different bowls. To achieve even layers, we recommend weighing the batter.
Add about 8-12 drops of red food coloring to one of the batters. Mix until well combined. Add 8-12 drops of green food coloring to another batter and mix until well combined. Adjust the amount of color to achieve the desired intensity.
Pour batter into the prepared pans. Using an offset spatula, evenly spread the batter. The batter is thick; dipping your spatula into warm water may help with spreading.
Place in the oven and bake for 22-25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and place on cooling racks, allow cooling down to room temperature.
With the cake still on the pan, spread apricot jam on top of the green cake. Flip the white layer cake on top. Remove parchment paper. Spread raspberry jam over the cake. Flip the red cake on top. Do not remove the parchment paper just yet. Cover with plastic wrap. Place one baking sheet on top of the cake. Weigh down the pan with cans and refrigerate for 4 hours or overnight.
Remove from the refrigerator. Remove plastic wrap and the top piece of parchment paper. Invert the cake onto a large cutting board. Remove all parchment paper from cake.
Melt the chocolate chips in 30-second intervals. Stir the chocolate after each interval. Using an offset spatula spread the chocolate over the top of the cake. Using a fork, decorate creating a wavy pattern. Place in the refrigerator for 30 minutes.
Remove from refrigerator. Using a serrated knife, trim the edges of the cake. Cut the cake into 28 cookies.