Venetians

Recipe View Prepare the Pans (10 minutes): Generously grease three 13x9 inch baking pans. Line the bottoms with parchment paper, leaving an overhang on the sides for easy removal. Preheat your oven to 350°F (175°C).

Recipe View Create the Almond Base (15 minutes): In a large bowl, cream together the softened butter, sugar, and almond paste until light and fluffy. Gradually beat in the egg yolks and almond extract until well combined. In a separate bowl, whisk together the sifted flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Recipe View Whip the Egg Whites (5 minutes): In a clean, dry bowl, beat the egg whites until stiff, glossy peaks form. Gently fold the egg whites into the almond mixture in two additions, being careful not to deflate the batter.

Recipe View Color and Divide the Dough (5 minutes): Divide the dough into three equal portions (approximately 1 1/2 cups each). In separate bowls, tint one portion with red food coloring and another with green food coloring (if using). Leave the third portion plain.

Recipe View Bake the Layers (15-18 minutes per batch): Spread each portion of batter evenly into the prepared pans. Bake for 15-18 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes before lifting out using the parchment paper overhang. Cool completely on wire racks.

Recipe View Assemble and Chill (20 minutes + Overnight Chill): Once the layers are completely cool, place one layer (any color) in the bottom of a 9x13 inch pan. Spread evenly with half of the apricot jam. Top with the second layer, spread with the remaining apricot jam, and then top with the final layer. Place another 9x13 inch pan on top of the assembled cake and weigh it down with two 5-pound bags of sugar or flour. Refrigerate overnight (or for at least 6 hours) to allow the layers to meld together.

Recipe View Chocolate Coating and Cutting (30 minutes): Melt the chopped chocolate in a heatproof bowl set over a simmering pot of water (double boiler), stirring occasionally until smooth. Remove from heat. Remove the chilled cake from the refrigerator. Spread the melted chocolate evenly over the top layer. Let the chocolate set completely at room temperature, or in the refrigerator for a quicker set. Once the chocolate is firm, trim the edges of the cake with a sharp knife for a clean look. Cut into 1-inch squares.