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Venetians

I'm not sure of this recipe's origins. We've had these as far back as I can remember at the holidays. These almond-y beauties are a true Christmas miracle.
Print Recipe
A white fluted glass plate with red, white and green striped square Venetian cakes, topped with chocolate.
Prep Time:1 hour
Cook Time:15 minutes

Equipment

Ingredients

  • 1 can (8 oz.) almond paste
  • 1- 1/2 cups butter, softened
  • 1 cup sugar
  • 4 eggs separated
  • 1 tsp almond extract
  • 2 cups flour
  • 1/4 tsp salt
  • 10 drops green food coloring (or whatever shade you prefer)
  • 8 drops red food coloring
  • 1 jar (12 oz.) apricot preserves
  • 4 oz semisweet chocolate

Instructions

  • Preheat oven to 350ยบ. Grease three 13x9x2-inch pans; line with parchment. Grease again, either with butter of cooking spray
  • Break up almond paste in a large bowl with a fork. Add butter, sugar, egg holks and almond extract. Beat with electric mixer until light and fluffy, 5 minutes.
  • Beat in flour and salt.
  • Beat egg whites with electric mixer until stiff peaks form in small bowl. With a wooden spoon, stir into almond mixture using a turning motion similar to folding.
  • Remove 1 1/2 cups batter; spread evenly into a prepared pan. Remove another 1 1/2 cups batter and add the green food coloring; spread evenly into second prepared pan. Add red food coloring to remaining 1 1/2 cups batter and spread into the last prepared pan.
  • Bake for 15 minutes, or just until edges are golden brown (do not overbake). Cake will be 1/4-inch thick.
  • Immediately remove cakes from pans onto large wire racks. Cool thoroughly.
  • Place green layer on jelly-roll pan. Heat apricot preserves; strain. Spread 1/2 of the warm preserves over green layer to edges; slide yellow layer on top; spread with remaining apricot preserves; slide pink layer, right side up, onto yellow layer.
  • Cover with plasatic wrap; weight with a large 1-inch thick plastic cutting board or object. Place in refrigerator overnight.
  • Melt chocolate over hot water in a small cup. Spread to edges of cake; let dry 30 minutes. Trim edges off cake. Cut into 1-inch square pieces. Behold and enjoy!