According to Rich Torrisi of Torrisi Italian Specialties, Christmas would not be complete without an industrial-size batch of the almond sponge-cake concoctions known variously as rainbows, tricolors, and seven-layers. Co-chef Mario Carbone concurs: “It’s the first one I go for on the Christmas-cookie tray.” What’s the secret to a good rainbow? “Slightly undercooking them so they stay moist,” says Carbone. “That, and Smucker’s preserves.”
Ingredients
12 large eggs, separated
2 2/3 cups sugar
24 oz. almond paste
8 sticks butter, softened
5 2/3 cups all-purpose flour
2 tsp. salt
2 tsp. red food coloring
2 tsp. green food coloring
16 oz. orange preserves, heated and strained
8 oz. bittersweet chocolate, chopped
Instructions
Preheat oven to 350. Beat egg whites in electric mixer until they just
hold stiff peaks. Add ½ cup sugar, beating until whites hold stiff,
slightly glossy peaks, then refrigerate. Beat together almond paste and
remaining sugar in mixer. Add butter gradually and beat until mixture is
fluffy, about 3 minutes. Add yolks and beat until well combined. Reduce
speed to low and add flour and salt and mix until just combined. Fold
in egg whites. Divide batter equally among 3 bowls; wearing gloves, (1) whisk
red food coloring into one and green into another, leaving the third
batch plain. Spread each batter separately and evenly, about ¼-inch
thick, onto 3 half-sheet pans, each greased and lined with parchment
paper. Bake until just barely set, about 7 minutes. (2) When
layers are cool, spread half the preserves onto the green layer. Invert
plain layer over it and discard paper. Spread on remaining preserves,
and invert red layer over it; discard paper. Wrap with plastic and top
with a weighted baking pan. Refrigerate for several hours. Remove
plastic and bring to room temperature. Melt chocolate in a double
boiler, and (3) spread thinly on top layer. Chill in
freezer briefly until firm. Cover with wax paper, place another baking
sheet on top, then invert cake onto sheet pan and remove paper. Quickly
spread with remaining chocolate and return to freezer until firm. Trim
edges, slice, and serve.
(Published 2012)
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