Thursday, 13 February 2014

Italian Rainbow cookies --- cookies or cakes or cookies or …..

Rainbow Cookies

I still am confused whether to group this recipe as a cake or a cookie. Well I guess for me its half cake and half cookie, the goodness of two, all grouped in one!
The cookies are soft in texture just like a cake, but the taste seems to linger around as one of a cookie. Hmmmm the almond flavour keeps you asking for more of them.
It’s a fun recipe to try with kids and I enjoyed baking this as holiday bake time with my angel!
I made this for Christmas this last year but I could not post it on time. I have lot of backlog posts that need to be posted now. It is a good bake for any occasion and goes all long the year. I found this recipe on
Almond Paste:
9 Tbsp Almond meal
9 Tbsp  Confectioners’ sugar
¼ tsp Almond Extract
Half of an Egg white
Sift the Almond meal and sugar together through a sieve. In a food processor mix all the ingredients till you get a paste like consistency.
Cookie dough:
4 eggs
1 cup sugar
3-1/2 ounces almond paste, cut into small pieces
1 cup all-purpose flour
1 cup butter, melted and cooled
1/2 teaspoon salt
1/2 teaspoon almond extract
6 to 8 drops red food colouring
6 to 8 drops green food colouring
1/4 cup seedless raspberry jam 
1. In a large bowl, beat eggs  until thick and lemon-coloured.  Add almond paste & mix well. Now add the flour, butter, salt and extract and mix well.
2. Divide batter into thirds. Tint one portion red and one portion green & leave remaining portion plain.
    Spread one portion into each of three well-greased 11-in. x 7-in. baking dishes.
3. Bake at 375° for 7-11 minutes or until a toothpick inserted near the center comes out clean and edges begins to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
5. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate for 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate for 20 minutes or until set.
6. With a sharp knife, trim edges. Cut into 1/4-in. slices.
The actual recipe  yields 11 dozen, but I could cut into only 65 slices.  
Chocolate Glaze:
1 cup Semisweet Chocolate Chips
1 teaspoon shortening
Microwave the chocolate chips on high for a minute by stirring in between so there are no lumps. Add shortening depending on the consistency of the glaze. the glaze has to be in a very smooth runny consistency so that it can be spread easily. If the glaze is still thick add a little more shortening. Prepare the glaze just before using.
Hint: use a little more shortening if the glaze is a little thick

Wednesday, 12 February 2014

Chocolate cake with Raspberry Swiss Meringue Buttercream




I have used the Betty Crocker chocolate cake mix that  is readily available. I guess now a days I am so busy with my others chores, that I always find the store brought cake mix so handy, and keeps my baking cravings satisfied. Yeah I do have baking and cake making cravings. I feel rejuvenated and fresh after I am done making a new cake. Whenever I am lost with no solutions for my routine tensions or with no any new thoughts on my work front I always end up making a cake. The whole process of finding a new receipe, converting the required measurements, playing with the right match of flavours for taste etc. all this makes me forget about my stuck up in cube scenario and freshen up my mind.
I found this cake on Sweetapolita blog and loved it the moment I saw. I had never tried swiss meringue buttercream before, and my surprise, the buttercream is the best I have tried till date. It has a soft velvety texture that will crave you for the next bite and of course an other serving too. 

Raspberry Swiss Meringue Buttercream

Ingredients :

3 Egg Whites
1/2 Cup + 2 Tbsp Sugar
1/2 Cup + 1/4 Cup Unsalted Butter
1/2 Tsp Vanilla
1/4 Cup Raspberry Purée
Pinch of Salt
Pink or 2-3 drops Food Color

Method :

  • Using Bain Marie method simmer the egg whites and sugar together till the temperature on candy thermometer reaches 160 F or till the sugar has all dissolved and the egg whites are hot enough.
  • Remove from heat and using an electric beater, beat till the meringue looks thick and glossy or till the temperature of the bowl has come back to normal.
  • Add the butter cubes one at a time and beat till all has become soft and fluffy.
  • Add the remaining ingredients and beat till well mixed.