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530g
softened unsalted butter
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as needed
Pink cocoa butter color
as needed
Pink and Green Liquid Food Coloring
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- Place the American Almond® Almond Paste and the eggs (133g) in the bowl of a mixer fitted with the paddle attachment. Blend on low speed until the almond paste is smooth. Add the sugar and salt. Cream the mixture.
- Blend in the butter. Cream the mixture until smooth, light and aerated. Add the vanilla. Cream to light, fluffy batter. Scrape the bowl.
- Gradually add the remaining eggs (397g), scraping the bowl periodically as the eggs are blended into the batter. Beat on medium speed until well creamed, light and fluffy.
- Add the flour mixing slowly until blended.
- Divide the mixture evenly between three bowls (approx. 790g each). Lightly color one portion of the batter pink, one portion green, and leave the third portion plain.
- Prepare three half sheet pans by greasing and lining with parchment paper.
- Pour the batter onto the pan, and spread evenly and as smooth as possible using an offset spatula.
- Bake at 420°F until the cake feels springy to the touch, for approximately 10 to 12 minutes. Be careful not to over bake.
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