Rainbow cake

Ingredients:

• 1300 - 1500 g dry biscuit mix (and necessary ingredients)
• 1.5 tsp almond extract
• Pink, yellow and green gel food coloring
• 1 cup seedless raspberry jam
• 230 g chopped milk chocolate bars
• 6 tablespoons chopped butter

Preparation:

1. Preheat oven to 180°C. Spray a 25cm x 25cm (6cm deep) square muffin tin with cooking spray.
   
   Prepare one-third of the sponge mixture according to package directions, adding an additional 0.5 teaspoon of almond extract. Add pink color using gel food coloring.
   
   Pour the batter into the pan; bake for about 35 minutes. Let cool.
2. Repeat for the yellow and green cake layers. (If you have two of these pans, you can bake both layers at the same time.)
   
   Using a long, serrated knife, trim the domed top of each cake to level them.
   
   Place the pink cake layer cut side up on an inverted baking sheet. Spread with 0.5 tbsp of jam.
   
   Place the yellow cake layer cut side up on top; spread with the remaining 1/2 cup of jam, then top with the green cake layer cut side down. Refrigerate for an hour.
3. In a microwave-safe bowl, add the chocolate and butter. Microwave in 30-second intervals, stirring, until smooth. Let cool slightly.
4. Spread the chocolate mixture in a thick layer over the last cake layer using a straight spatula.
   
   Use the tines of a fork to make wavy lines in the chocolate. Return to the refrigerator for about 15 minutes, until the chocolate is set but not hard.
   
   Using a long serrated knife, trim a thin layer from all four sides of the cake. Transfer the cake to a serving platter.
   
   We suggest you look at another recipe. Rainbow cakes.