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Comida Kraft
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  • Break up almond paste with fork. Add butter, sugar, egg yolks and extract. Beat until light and fluffy. Beat in flour and salt. Beat egg whites until stiff peaks form. With wooden spoon fold into almond mixture. Prepare 3 pans as directed: Remove 1 1/2 cups batter. Spread evenly into 1 pan. Remove another 1 1/2 cups batter and tint red. Spread into second pan. Tint rest green and spread into third pan. Bake at 350 degrees F for 15 minutes or until edges are brown. Remove immediately and cool on wire rack.
  • Place the green layer back into the pan or onto a jelly roll pan. Spread with 1/2 of preserves (which should be warm). Place yellow layer on top, spread with remaining warm preserves. Place pink layer on top. Cover with plastic wrap. Weigh down with wooden board. Refrigerate overnight.
  • Melt chocolate. Spread to edges of cake. Cut into 1" pieces when cool. May want to score chocolate before it fully sets.

Special Equipment Needed


I use disposable aluminum pans. There are 2 to a package. You need 3. They are approximately 8x9. I use them over again. Spray pan with Pam then put waxed paper in pan, then spray again before putting in batter. I then put the cake back into the pan and layer it up there. It is easier to handle and stack this way.

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