From the kitchen of Stephanie Knewasser. I found this in
the December 2001 issue of Good Housekeeping
magazine. The almond cake like layers are filled with
apricot preserves then topped with a thin layer of
chocolate. I serve them in cupcake papers.
Grease 3 8x8 pans. Line pans with wax paper.
Grease & flour wax paper.
1 can (7 to 8 oz) almond paste, broke into chunks
3/4 c butter or margarine, softened
3/4 c sugar
1/2 tsp almond extract
Beat well. Some small lumps will remain.
Add, 1 at a time: 3 large eggs
Add & mix, just until combined:
1 c flour
1/4 tsp salt
In bowls, divide batter into 3 equal parts (~1 c each).
Add ~15 drops of red food coloring to one.
Add ~15 drops of green food coloring to another.
Leave one bowl untinted.
Spread each bowl into it's own prepared pan.
Bake @ 350, 10-12 minutes or until set & toothpick comes
Cool in pans 5 minutes. Loosen edges with a knife.
Press through a sieve:
2/3 apricot preserves
green cake, preserves, white cake, preserves, red cake.
Combine & melt:
3 oz semisweet chocolate
1 tsp crisco
Spread on top of red layer, NOT sides. Refrigerate at
least 1 hour before cutting with a serrated knife. Trim
edges. Cut into 36 squares. Store in refrigerator up to 1
Place layers top down, then peel
off wax paper.
Top with chocolate. No need to be
Trim edges. Note there's just
enough apricot to hold layers
Serve in cupcake papers.
|"It's not how much we give but how much love we put into giving."