When I saw this rainbow cuties in Bon Appétit! magazine, my immediate thought was: “Oh wow! I should make them”. When I read through the recipe and realized they’re with raspberries I was like “I have to do them right now!”
Actually I’m kind of greedy when it comes to recipes which are fun to work with. Grind freeze dried fruits, tint the batter in all shades of pink color, cut the whole thing into one-bite pieces? Yes, yes and yes! And at the end put little gems into a bag, tie a cute bow and give away to colleagues, neighbors or friends — these are little things I live for!
For the batter:
the recipe is adapted from Bon Appétit!
225 g butter, at room temperature
200 g granulated sugar
1 1/2 tbsp vegetable oil
200 g flour, sifted
50 g almond flour
14 g freeze dried raspberries, to grind
1/4 tsp salt
pink food coloring
Preheat the oven to 175 C/350 F and line rectangle pan with parchment paper.
In a bowl of stand mixer with paddle attachment cream butter for several minutes. Add granulated sugar and vegetable oil and beat for additional 3-5 minutes. Start to add eggs, one at a time, beating the mixture well after each egg so all ingredients are well incorporated.
In a separate bowl combine flour, almond flour, salt and dried raspberries. Low the mixer speed and start to gradually add dry ingredients to the butter-eggs mixture. Continue mixing until well combined.
Weight the batter and then evenly divide it into 3 bowls. Add 3 drops of pink food coloring to the first bowl, add 1 drop to the second bowl and leave the third one as is. Using spatula thoroughly distribute food coloring into the batter.
Working with one batter at a time, distribute it into rectangle shape 1 cm thick on prepared pan. Bake for 12 minutes or until toothpick inserted in the middle ins and outs without crumbles, rotate the pan halfway through the baking. Transfer the cake to the cooling wrack and let it cool down. Repeat the process with remaining two bowls of batter.
Turn lightest-colored cake into the large cutting board and peel away parchment paper. Generously spread apricot jam over the top. Remove parchment paper from medium-colored cake and place the cake on top of previous one. Spread apricot jam and then cover it with the latest piece of cake. Press down gently to align all layers, wrap tightly the whole cake into plastic and let it chill in the refrigerator for at least 1 hour.
When you’re ready to serve cookies, remove the cake from the chill and trim edges with sharp knife to square them off. Then cut cake into rectangle cookies of desired size. Et voilà! You ended up with a batch of amazingly looking cookies 🙂
Do you guys find your inspiration fix reading cooking magazines? If so, which are your favorites?