They freeze really well too! They are so moist and delicious. I don’t let it get too hard though, because you’ll want to cut it into squares or rectangles. I like to place this back into the fridge to harden. Spread the chocolate over the top of the cake and using a fork, create a swirled effect using a snake-like motion. This just cleans it up and squares things off a bit. The next day, I remove the cake from the pan and using a serrated knife, cut off a small (maybe 1/8″) amount around the border. Remove weight and plastic wrap and spread chocolate evenly over top. This will stay in the refrigerator overnight allowing the layers to bond together. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. I actually get a couple of soup cans and place them in there. Take one of the pans and place it on top of that parchment. Using the reserved parchment strip, place it on top of the red layer. This is where the 3 pans of the same size come into play. Reserve this piece of parchment for use in the next step. Remove the parchment from the red layer and place it on top of the jam covered vanilla layer. See the green layer underneath there? Now spread the remaining jam onto the vanilla layer. Remove the parchment from the vanilla layer and place it on top of the jam covered green layer. Spread half of the apricot jam onto the green layer. The jam gives the cake both flavor and keeps it moist. Meanwhile, prepare the apricot jam filling. Here’s what they look like straight from the oven. They are very reasonably priced (I think I paid about $5 each at Walmart) and this size pan is always useful. It’s also necessary to have 3 pans for this recipe of the same size, from the same manufacturer that stack tightly. Spread each color evenly with a small offset spatula into their respective pans. I used ‘Red Red’ and ‘Leaf Green’ for this recipe. I recently touched based with them and they assure me all of their colors (including red) are vegan. I use Americolor (available at Walmart and of course, Amazon). I get asked a lot about vegan food colors. Keep in mind the baked cake will be slightly darker than your batter. Using a vegan-friendly color, tint one red and one green. I used a kitchen scale to be sure they were all pretty much the same. This becomes more of an issue when you start to fill with batter.ĭivide the cake batter evenly among three bowls. If the papers move around too much, you can give a super quick mist of cooking spray and then the paper will adhere to it. I cut them to the width of the interior of my 8″x8″ pan and left enough overhang to use as handles for removing. Without it, it would be nearly impossible to lift and move the layers without breaking them. Originally posted Christmas of 2013, this is my most visited recipe each December so I thought I would reformat it for Yummly (yay for printable recipes) and share it with you again this year.īefore we start baking, it is very important to use parchment paper in this recipe. Surprisingly easy steps, this one is surely worth the effort! Although I had been given the recipe, it seemed complicated and of course, it wasn’t vegan. I looked forward to them each Christmas as they were brought to us by friends. I have always loved these little Italian Rainbow Cakes.
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