Christmas Tree Rainbow Cookie Cake
A vibrant, festive cake shaped like a Christmas tree, featuring colorful almond-flavored layers and raspberry preserves.
Ingredients
- 4 large eggs, yolks and whites separated
- 1 cup granulated sugar
- 1 8 oz container almond paste
- 1 1/4 cups unsalted butter, softened
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- as needed red and green food coloring
- 1 cup raspberry preserves or jam
- 8 oz dark chocolate, chopped
- as needed decorations like sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9" x 13" rectangular pan, lining the bottom with parchment paper.
- Beat the egg whites until stiff peaks form, gradually adding 1/4 cup of sugar while continuing to beat.
- In another bowl, combine almond paste with the remaining sugar, then add softened butter and mix until creamy.
- Add egg yolks and almond extract to the almond paste mixture, mixing thoroughly.
- Combine flour and salt in a separate bowl and gradually mix into the butter mixture.
- Carefully fold in the beaten egg whites in two parts to maintain airiness.
- Divide the dough into three bowls, coloring two portions with green food coloring and leaving one red.
- Spread the green and red dough into the prepared pan evenly and bake for 8-10 minutes until set.
- Let the layers cool completely on a wire rack.
- Heat the raspberry preserves until spreadable, then layer between the cooled cookie layers.
- Wrap the layered cake in plastic wrap and refrigerate overnight.
- Cut the stacked layers into a Christmas tree shape, melt the dark chocolate, and spread over the top, allowing it to drip slightly.
- Add decorations like sprinkles and refrigerate until the chocolate sets.
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Notes
Store the assembled cake in the refrigerator for up to a week, wrapped tightly to prevent drying out.