Saturday, February 13, 2010

updated: venetians (neapolitans)

I made a new batch of venetians (neapolitans). They are as delicious as ever, and I could eat the whole pan on my own, though I will resist.

I wanted to update my last post because I did a few things differently, with good results.

1. I used apricot jam between the layers, which is much more visually appealing than raspberry. And tastes good, of course. Actually, it was Trader Joe's reduced sugar apricot jam, so you can fool yourself into thinking you're being "healthy" for at least a split second.

2. I just used the 7-ounce container of marzipan from the grocery store, even though the recipe calls for 8 ounces. No discernible difference, cheaper, and easier not to have to measure.

3. This time, the layers baked up perfectly. It reinforces my rule that things are done baking when they're done baking, and not when the recipe says they're done.

Still delicious! And better pictures this time.


7 comments:

Lucy said...

I have long wanted to make one of these cakes - such a show-stopper. This looks just beautiful and delicious :)

Alejandra said...

These came out so lovely! I've been baking Italian Rainbow cookies for years (that's what I grew up calling them)d. It's my absolute favorite treat. Have you ever tried making a full cake version of it? Here is my version: Italian Rainbow Cookie Cake

Suzanne said...

We love Rainbow Cookies! My mom baked them for my baby naming, and then repeated the feat for Maya's naming - 32 years later!

Dawn C. said...

I'm going to attempt to make these, but I have a question for the pro :) -- The recipe says to use a jar of apricot preserves, HEATED & STRAINED. Did you do the "heated and strained" part? If so, is that just strained through a fine mesh strainer or something? Thanks in advance!

jami said...

Dawn: I would heat it in the microwave a bit to make it easier to spread. You don't have to strain it per se, but don't want big lumps of apricot because you want a pretty thin layer. Don't worry too much and let me know if they works out!

Dawn C. said...

Well, I'm happy to report they came out great and were delicious! ...Except my chocolate layers cracked when trying to cut them. I ran the knife under hot water and dried it off before cutting, but I have really lousy knives, so maybe that was it. Thanks again for the tips!

jami said...

Dawn - I'm so glad they turned out well! The chocolate cracking is sometimes just inevitable. You might be able to cut thru them before the chocolate totally sets up and then return them to the fridge to continue chilling.