Venetians (Three -layer mini cakes)

Shelley H.
Course Dessert


  • 8 ounce can almond paste
  • 3 sticks butter softened
  • 1 cup sugar
  • 4 eggs separated
  • 1 teaspoon almond extract
  • 2 cups flour
  • ¼ teaspoon salt
  • 12 ounce jar apricot preserves
  • 5-7 ounces semi-sweet chocolate
  • green and red food coloring


  • Grease three 9 x 13 pans; line with wax paper; grease paper.
  • Beat almond past, butter, sugar, egg yolks and almond extract; five minutes or until light and fluffy.
  • Beat in flour and salt.
  • Beat egg whites in a medium bowl until stiff peaks form.
  • Fold into almond mixture
  • Divide dough into three equal portions.
  • Spread 1/3 of the batter into one pan
  • Tint the second portion green and spread into second pan.
  • Tint the third portion red and spread into third pan.
  • Bake at 350 for 12-15 minutes. Remove cakes from pans and cool thoroughly on wire racks.
  • You can arrange layers in any order; here is my sequence:
  • Place green layer on platter. Heat and strain apricot preserves. Spread half over the green layer.
  • Place the yellow layer on top. Spread with the remaining preserves.
  • Place pink layer top side up on yellow layer.
  • Cover completely with plastic wrap. Weigh down and refrigerate overnight.
  • The next day trim cake edges.
  • Melt chocolate with a tablespoon of butter; frost cake.
  • Let chocolate dry; cut into 1 x 1 inch portions.

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