Italian Rainbow Cookie Cake

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 12 oz Almond paste
  • 1/4 cup Apricot preserves
  • 1/4 cup Raspberry jam, seedless

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tbsp Almond extract, pure
  • 3 tsp Baking powder
  • 12 oz Chocolate, semisweet
  • 1 Food coloring, red
  • 1 Food coloring, green
  • 1 Food coloring, Yellow
  • 1 1/2 cups White sugar, granulated

• Dairy

  • 3 sticks Butter
  • 1 cup Heavy cream
  • 1 cup Milk

Found on keyingredient.com