Italian Rainbow Cookie Ice Cream Cake Food

ITALIAN RAINBOW COOKIE CAKE

Steps:

• Make the ganache: Place the chocolate in a medium bowl. Bring the cream and 1/2 teaspoon salt to a boil in a small saucepan, then pour over the chocolate. Shake the bowl so the chocolate is fully submerged in the cream, then let stand 1 minute. Using a small rubber spatula, slowly stir the chocolate and cream in the center of the bowl until it forms a shiny, smooth ganache. Cover the ganache with plastic wrap and let stand in a cool place in your kitchen until it is thick like pudding, but still pourable and spreadable, up to 2 hours. (See Cook's Note about timing.)
• Preheat the oven to 350 degrees F. Cut three 8-inch circles out of parchment paper. Using 2 tablespoons butter, grease and flour three 8-inch round cake pans and line each pan with a round of parchment paper.
• Whisk the flour, baking powder and the remaining 1/2 teaspoon salt in a medium bowl until evenly combined. Combine the sugar and remaining 14 tablespoons butter in the bowl of a mixer and beat on medium-high speed until pale and fluffy, about 3 minutes. Add the almond filling, lemon juice and almond and vanilla extracts and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then stir with a rubber spatula until the batter is combined.
• Divide the batter equally among 3 bowls. Add the green, yellow and red food colorings to the batter in their separate bowls, then stir the colorings. Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each cake comes out clean, 20 minutes.
• Transfer the cake pans to a wire rack and let cool 15 minutes. Invert the cakes onto the rack, remove the cake pans and discard the parchment paper rounds. Let the cakes cool completely, about 30 minutes. Flip the cakes right-side up and trim the top of each cake with a serrated knife so that it is flat, if necessary.
• Place the green cake on a cake stand and spread 1/4 cup jam evenly over the top. Place the yellow cake over the green and spread the remaining 1/4 cup jam evenly over the top. Place the pink layer on top, then loosely wrap the cake in plastic wrap and refrigerate for 30 minutes.
• Unwrap the cake and scrape the ganache on top (the ganache will be the consistency of thick pudding). Using an offset spatula, spread the ganache evenly over the side and top of the cake, leaving a slightly thicker layer on top. Once the ganache is smooth all around, drag the tines of a fork in a wavy pattern across the top of the entire cake. Refrigerate the cake to set the ganache, about 30 minutes. Allow the cake to come to room temperature before serving.

ITALIAN RAINBOW COOKIES

Steps:

• Preheat the oven to 350 degrees F. Grease three 8-by-4-inch loaf pans and line them with parchment paper that comes at least 2 inches up the long sides of the pan. If you don't have 3 loaf pans, you can bake the layers in batches.
• In a large bowl or in a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks. With the mixer running on medium, gradually add 2 tablespoons of the sugar. Increase the speed to medium high and beat to stiff peaks. Set aside.
• In a large bowl or in a stand mixer fitted with a paddle attachment, beat together the butter, almond paste, salt and remaining 1/2 cup sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and add the yolks one at a time, beating well after each addition. Beat in the lemon juice and almond extract, then reduce the speed to medium low and gradually add the flour. Mix to combine. Use a rubber spatula to fold in the whites.
• Transfer one-third of the mixture to one of the loaf pans and use a small offset spatula to spread it out evenly. Transfer another third of the mixture to a separate bowl and fold in the green food coloring. Fold the red food coloring into the remaining third. Transfer these into the remaining 2 loaf pans, spreading them out evenly.
• Bake until the tops are just set and no longer shiny; begin checking for doneness at 12 minutes. Let cool in the pans for 5 minutes, then lift them out and place on a wire rack to cool completely.
• Stack up the loaves (from bottom to top: green, white, red) with 1 1/2 tablespoons jam between the layers. Wrap the loaf firmly in plastic wrap and refrigerate for at least 4 hours and up to overnight.
• Melt the chocolate in a double boiler or by microwaving it in 30-seconds increments, stirring after each. Remove it from the heat and stir continuously until it is no longer hot. Spread it over the top and sides of the cookie loaf and refrigerate to firm up for about 15 minutes. Cut into 1-inch squares.

RAINBOW COOKIE CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch square (2 1/4-inch-deep) cake pan with cooking spray. Prepare 1 cake mix as directed, beating in 1/2 teaspoon almond extract. Tint pink with gel food coloring. Transfer to the pan; bake about 35 minutes. Let cool.
• Repeat to make a yellow and a green cake. (Bake both cakes at the same time if you have 2 pans.)
• Trim the tops of each cake with a long serrated knife to make level.
• Put the pink cake, trimmed-side up, on an inverted baking sheet. Spread with 1/2 cup jam.
• Top with the yellow cake, trimmed-side up; spread with the remaining 1/2 cup jam, then top with the green cake, trimmed-side down. Freeze the stack 1 hour.
• Microwave the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring, until melted and smooth. Let cool slightly.
• Using an offset spatula, spread the chocolate mixture in a thick layer on top of the cake.
• Use the tines of a fork to create wavy lines in the chocolate. Return to the freezer until the chocolate is set but not hard, about 15 minutes.
• Trim all four sides of the cake with a long serrated knife. Transfer to a platter.

SLICE-AND-BAKE ITALIAN RAINBOW COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a medium bowl until combined.
• Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and almond extract until smooth, scraping down the sides of the bowl with a rubber spatula, as needed. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
• Divide the dough into 3 equal pieces and place each in a separate small bowl. With gloved hands or a rubber spatula, use the food coloring to tint one piece red, one yellow and one green. Starting with the green dough on a piece of parchment, shape it into a rectangle that's about 10 inches long and 2 1/2 inches wide, using the parchment and a bench scraper to make the dough as rectangular and even as possible. Repeat with the yellow and red dough on separate sheets of parchment. Using the parchment to help lift the dough, carefully invert the yellow rectangle on top of the green, pressing gently to adhere. Remove and discard the parchment. Finally, use the parchment to carefully lift and invert the red rectangle on top of the yellow, pressing gently to adhere; remove and discard the parchment. Use the bench scraper to even out all the sides. Wrap the entire log of dough in plastic wrap and freeze until firm, about 1 hour, or refrigerate overnight.
• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment.
• Trim the ends of the dough log with a sharp knife, then slice crosswise into 3/8-inch-thick rectangles. Arrange about 1 1/2 inches apart on the prepared baking sheets and refrigerate until ready to bake, at least 15 minutes.
• Bake one baking sheet at a time until the cookies are just set around the edges and golden on the bottom, about 15 minutes. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
• For the chocolate icing: Once the cookies have cooled, combine the chocolate, cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir with a small silicone spatula until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the raspberry extract; let cool 5 minutes.
• Dip each cookie at an angle into the chocolate icing and coat about one-third of the way up, letting any excess drip back into the bowl. Once all the cookies are dipped, wiggle a small offset spatula through the chocolate coating on each to create ripples. Let set, about 35 minutes. The cookies will keep in an airtight container for up to 5 days.

ITALIAN RAINBOW COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., 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 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

RAINBOW COOKIE ICE CREAM CAKE

Steps:

• Coat the bottom and sides of a 9-inch round springform pan with non-stick cooking spray. Line the sides and base with waxed paper - the spray will help it adhere to the pan. Trim the paper to the height of the pan.
• Finely crush the Oreos in a food processor. Add the milk and blend again until the mixture holds together. Set aside.
• Cut each rainbow cookie into thirds. Place one layer of cookies in a ring around the inner side of the cake pan, packing them snugly together. Repeat with the remaining cookies, stacking them up, to create a tightly-packed edge.
• Spoon the oreo cookie crumbs into the centre of the pan and press firmly to cover the bottom. Freeze for 1 hour.
• Remove all 3 flavours of ice cream/sorbet from the freezer. Let them soften for 10 minutes at room temperature. Scoop them out into individual bowls and beat until they are a soft but spreadable consistency.
• Remove the cake pan from the freezer. Scoop the raspberry sorbet into the cake pan, spreading it out into an even layer. Top with the vanilla ice cream in an even layer. Lastly spread the mint chocolate chip ice cream over it in an even layer. Place in the freezer while you whip the cream.
• For the chocolate whipped cream:.
• In a medium bowl, place the chilled heavy cream, sugar and cocoa powder. Use a whisk or electric beaters to whisk until thickened to soft peaks. Transfer to a piping bag fitted with a star tip.
• Remove the cake from the freezer. Pipe the chocolate whipped cream over the top of the cake in little swirls. Place the maraschino cherries on top of the whipped cream around the edge of the cake.
• Freeze the cake overnight until solid.
• To serve, unclip the sides of the pan and pop the cake out. Peel away the waxed paper from the sides. Let sit for 15-20 minutes to soften. Use a sharp knife, dipped in hot water and wiped clean between cuts, to slice the cake into wedges and serve.