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Italian Tri Colors



From the kitchen of Stephanie Knewasser



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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.

Beat:

1 can (7 to 8 oz) almond paste, broke into chunks

3/4 c butter, 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 (about 1 c each).

Add about 15 drops of red food coloring to one.

Add about15 drops of green food coloring to another.

Leave one bowl un-tinted.

Spread each bowl into it's own prepared pan.

Bake @ 350, 10-12 minutes or until set & toothpick comes out clean.

Cool in pans 5 minutes.

Loosen edges with a knife. Cool completely.


Filling:

1 can apricot cake & pastry filling


Assemble: green cake, 1/2 the apricot filling, white cake, 1/2 the apricot filling, red cake.


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 week.







Place layers top down, then peel off wax paper.



Top with chocolate. No need to be perfect.



Trim the 4 sides of the cake. Taste test the scraps while you cut the rest into squares.



Served in cupcake papers.







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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
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stephanie@familyrecipesandmore.com