Rainbow Cookie Cake

Preheat the oven to 350℉. Combine the flour, baking powder, and salt. Set aside.

In a stand-in mixer, cream the almond paste for 1-2 minutes or until soft. Then add the butter and sugar. Beat for 2-3 minutes until light and fluffy. Crack the eggs in one at a time while mixing until incorporated. Add the almond extract and pour in the milk slowly while beating.

Add the dry ingredients until almost combined, then use a spatula to finish.

Divide the batter into 3 equal sizes and place them in separate bowls. Add red food coloring to one and green food coloring to another. Mix with a spatula. Slowly add more dye as needed.

Grease a cake pan and line with parchment paper. Pour the batter into each cake pan and bake in the oven for 28-30 minutes.

Remove the cake from the oven and allow it to cool completely. Place the green layer on the bottom of your cake plate and top with apricot jam. Place your white cake on top and spread the raspberry jam on top. Then place your red cake on top. Place in the refrigerator for at least 1 hour to set the jam.

While the cake is in the fridge, make the chocolate ganache. In a small pot, pour the heavy cream and bring to a boil. Place your chocolate chips in a microwave-safe bowl. Once the heavy cream comes to a boil, pour into the chocolate chips. Sprinkle in the salt. Combine everything until melted. Let cool for 45 minutes.

Pour the ganache on top of the cake and spread using a spatula. Once the ganache is completely covering the cake, place the cake back in the fridge for 1 hour.

Cut and serve