This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result. This recipe first appeared in our December 2011 issue along with Greg Ferro’s story Rainbow Bright.
- 1 1⁄2 cups unsalted butter, softened, plus more for pans
- 2 cups flour, plus more for pans
- 1 cup sugar
- 1 (12.5-oz.) can almond pastry filling, such as Solo brand
- 4 eggs
- 12 drops green food coloring
- 12 drops red food coloring
- 1 (12-oz.) jar seedless raspberry jam
- 12 oz. semisweet chocolate, melted
- Heat oven to 350°. Grease and flour three 9″ x 13″ baking pans and line with parchment paper; set aside. Using a hand mixer on high speed, beat butter and sugar in a bowl until pale and fluffy, about 2 minutes. Add pastry filling; beat until smooth. Add eggs one at a time, beating well after each addition. Add flour; beat until just combined. Evenly divide batter into 3 bowls. Add green food coloring to one bowl, red food coloring to the second bowl, and leave the third bowl plain; stir colorings into batters. Using an offset spatula, spread each batter into a prepared baking pan. Bake each pan until just beginning to brown, about 10 minutes. Invert cakes onto wire racks; cool.
- Heat jam in a 1-qt. saucepan over medium heat; cook, stirring, until smooth; cool slightly. Place green cake on a cutting board or foil-lined baking sheet. Using an offset spatula, spread half the jam over green cake; top with plain cake. Spread remaining jam over plain cake; top with red cake. Chill cakes to set jam, 1 hour.
- Using a slicing knife, trim cake edges to form an even block. Slice block crosswise into 1 ½″-wide logs; separate on a cutting board. Using an offset spatula, spread chocolate over top, sides, and ends of each log until completely covered; chill to set chocolate. Slice each log crosswise into ½″-thick squares to serve.