Almond Layer Cake

    2 hours 5 min

    Colourful, easy to make and it taste's fantastic. Layers of dense, coloured almond cake are sandwiched together with raspberry jam, coated in chocolate and sliced.

    64 people made this

    Serves: 36 

    • 225g almond paste
    • 340g butter, softened
    • 200g caster sugar
    • 4 eggs
    • 1 teaspoon almond extract
    • 250g plain flour
    • 1/4 teaspoon salt
    • 5 drops green food colouring
    • 5 drops yellow food colouring
    • 5 drops red food colouring
    • 340g seedless raspberry jam, heated
    • 340g plain chocolate chips, melted

    Prep:20min  ›  Cook:45min  ›  Extra time:1hr chilling  ›  Ready in:2hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. Break almond paste into a large bowl and beat in butter, sugar, eggs and almond extract until light and fluffy. Beat in the flour and salt. Split batter into three equal portions, mixing one portion with green food colouring, one with yellow and one with red. Spread each portion out to 5mm thickness into the bottom of an ungreased 20x30cm baking tin.
    3. Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool.
    4. On a chopping board, stack the cake, spreading tops of the first two layers with raspberry jam. Spread melted chocolate over top of the third layer. Chill in the refrigerator 1 hour or until jam and chocolate are firm. Slice into small rectangles to serve.

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    Reviews in English (55)


    I absolutley loved these cookies. They require 8oz's of almond paste in the recipe, but most paste comes in measurements of 7oz's whice sufficed just perfect. Go ahead and try them, there delicious!  -  12 Apr 2000  (Review from Allrecipes US | Canada)


    to make this already wonderful recipe even better use Almond Filling instead of the almond paste the cookies come out moist and even better.  -  02 Nov 2005  (Review from Allrecipes US | Canada)


    HEAVEN ... tastes EXACTLY like the layered cookies you get at an Italian bakery. If you want to impress your friends & family, this is the recipe to go with. Not NEARLY as complicated to make as they look!! I will make these again, for sure!! The only thing I would note is that you don't need to use all the chocolate ... I found the top layer a little too thick ... made curring into pieces a bit difficult. I would use less so that there is only a very thin chocolate layer on top.  -  27 Dec 2000  (Review from Allrecipes US | Canada)