Venetian Rainbow Biscuits

    Venetian Rainbow Biscuits

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    Tasty slice style biscuits, with layers of red, green and yellow almond flavoured biscuit and apricot jam in between, topped with a layer of delicious chocolate.

    Serves: 28 

    • 220g almond paste
    • 380g butter, softened
    • 1 cup white sugar
    • 4 eggs, separated
    • 2 cups sifted plain flour
    • 1 teaspoon almond essence
    • 1/4 teaspoon salt
    • 4 drops red food colouring
    • 4 drops green food colouring
    • 1 1/2 cups apricot jam
    • 500g dark chocolate, diced

    Preparation:1hour  ›  Ready in:1hour 

    1. Grease 3 - 33x22cm cake tins. Line with greaseproof paper. Preheat oven to 180 degrees C.
    2. Combine almond paste, sugar, butter, egg yolks and almond essence. Beat for 5 minutes until light and fluffy. Beat in flour and salt. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
    3. Divide dough into 3 -1 1/2 cup portions. Add red colouring to one of the portions and green to the another. Spread the batter in the 3 separate prepared tins (keeping the colours separate). Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/2cm thick). Remove cakes from tin immediately. Cool thoroughly.
    4. Stack layers in a 33x22cm cake tin, spreading apricot jam between layers (no jam on top layer). Place second tin on top and weigh down with two 3kg bags of sugar or flour. Refrigerate overnight.
    5. Melt chocolate over a saucepan of hot water then spread over cake. Allow to set. Trim edges and cut into 3cm squares.

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