Italian Flag Cake
The traditional Italian rainbow cookie gets an upgrade to a festive holiday cake while still staying true to its classic flavor combination of almond, raspberry, and chocolate.
Why This Recipe Works
We wanted to create a cake that took the traditional Italian rainbow cookie to new heights. To amplify the almond flavor, we added both almond extract and slivered almonds to the mix when we processed the sugar and eggs. The slivered almonds also gave the cake a pleasant crunch to complement the smoothness of the jam and frosting. We used gel food coloring instead of liquid food coloring to achieve vibrantly colored cake layers. While the green gel coloring worked perfectly, the red gel coloring on its own produced a blinding neon red. We found that mixing cocoa powder and water with the red gel coloring created the perfect deep red hue for our cake. Letting the cake rest in the refrigerator for an hour after the first frosting created a sturdy barrier around the jam, ensuring that it didn't ooze out.