Italian Rainbow Cookie Roll Cake
Italian rainbow cookies are a favorite cookie for holidays and celebrations. This roll cake is dense and full of almond flavor just like a traditional rainbow cookie but in cake form. Italian rainbow cookies are a labor of love but this cake gives you the flavors without all the work!
Italian Rainbow Cookie Roll Cake
The flavors of Italian Rainbow Cookie in cake form.
Ingredients
- 6 tbsp Almond Filling
- 1/2 cup Unsalted Butter, room temp
- 1 cup Sugar
- 4 Eggs
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 1 1/2 cups AP Flour
- Green Food Dye
- Red Food Dye
- Apricot Preserves
Ganache
- 8 oz Semi-sweet Chocolate Chips
- 1 cup Heavy Cream
Instructions
- Sift the flour and baking powder together. Set Aside.
- Into a bowl, add butter and sugar and cream together until light an fluffy. Add in 2 eggs at a time and mix well with each addition.
- Add in almond filling and mix well.
- Add in flour mixture and salt and fold in with a spatula until well combined.
- Separate the batter into 3 equal portions. I use a scale but it can be done by eye. Dye one portion green and another red and the other leave alone.
- Preheat the oven 350℉.
- Place a parchment paper onto a 10×15 pan.
- Add the batter to three different piping bags. This will make cake have neater lines. Pipe first the green, then white then red batter. Use an offset spatula to smooth it out and make sure the batter is all connected.
- Bake at 350℉ for 18-20 mins, until a knife comes out clean.
- While the cake is still warm, place another piece of parchment paper on top and roll the cake carefully. Let it cool in the roll position for about 30 mins.
- Unroll the cake carefully so it doesn't crack. Remove the parchment paper. Spread Apricot Preserve over the whole cake. The amount is up to you, I would recommend being heavy handed.
- Carefully roll the cake and press together gently. Wrap in plastic wrap and refrigerate overnight.
- Make the Ganache:To a bowl add chocolate and heavy cream. Microwave for 45 secs, and stir. Continue to microwave for 30 secs and stir until melted.
- Pour there ganache over the cake and spread to cover the cake. Use a fork to create a swirl design. Refrigerate to allow the ganache to set.
