Christmas Tree Rainbow Cookie Cake
A vibrant and festive cake that combines the flavors of gingerbread with layers of creamy filling, perfect for holiday celebrations!
Equipment
- 9x13 Baking Pan
- Mixing Bowls:
- Electric Mixer
- Piping Bag
Ingredients
- 4 large Eggs Yolks and whites separated
- 1 cup Granulated Sugar
- 1 8-ounce container Almond Paste
- 1 1/4 cups Unsalted Butter Softened
- 1 teaspoon Almond Extract
- 2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 cup Raspberry Preserves
- 8 ounces Dark Chocolate Chopped
- Decorations Sprinkles For garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 baking pan with parchment paper.
- In a mixing bowl, beat egg whites until stiff peaks form, gradually adding 1/4 cup sugar.
- In another bowl, blend almond paste with remaining sugar, then add softened butter, egg yolks, and almond extract.
- Stir in flour and salt until just combined, then gently fold in beaten egg whites.
- Divide batter into three bowls, tint two with red and green food coloring, and pour into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool before removing from the pan.
- Spread raspberry preserves between the layers and chill overnight.
- Melt dark chocolate and spread over the top, then decorate with sprinkles and cut into tree shapes.
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Notes
Store leftovers in an airtight container in the refrigerator for up to a week.