Italian Flag Cake

Name: Italian Flag Cake
Yield: Serves 10 to 12
Ingredients: 2 1/4 cups (9 ounces/255 grams), cake flour; 1 1/2 teaspoons, baking powder; 3/4 teaspoon, salt; 1 3/4 cups plus 2 tablespoons (13 ounces/369 grams), granulated sugar; 6 , large eggs, room temperature; 5 tablespoons, slivered almond; 2 1/4 teaspoons, vanilla extract; 1 1/2 teaspoons, almond extract; 24 tablespoons (3 sticks), unsalted butter, melted and hot; 1/2 teaspoon green gel, food coloring; 1 tablespoon, cocoa powder; 1 tablespoon, water; 2 teaspoons red gel, food coloring; 20 tablespoons (2½ sticks), unsalted butter, softened; 1 cup (4 ounces/113 grams), confectioners' sugar; 3/4 cup (2¼ ounces/64 grams), Dutch-processed cocoa powder; Pinch, salt; 3/4 cup, light corn syrup; 1 teaspoon, vanilla extract; 8 ounces (227 grams), bittersweet chocolate, melted and cooled slightly; 2/3 cup, seedless raspberry jam

Desserts or Baked Goods
Chocolate
Cakes

Appears in Cook's Country December/January 2019

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.

SERVES 10 to 12

TIME 1¾ hours, plus 2 hours cooling and 1 hour chilling

Why This Recipe Works

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