2(8oz.) packages almond paste
1 cup butter, room temperature
1/4 cup honey
6 eggs, room temperature
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp. white pepper
125 grams all-purpose flour
1/2 tsp. kosher salt
1/2 tsp baking powder
1 tablespoon seedless raspberry preserves
1 tablespoon Dutch-Processed cocoa powder
200 grams granulated sugar
1 cup water
4 oz. bittersweet chocolate, finely chopped
1 tablespoon butter, room temperaure
1 tablespoon vanilla bean paste
2 tablespoons plus 1 1/2 tsp heavy cream
Other ingredients for assembly:
1(15 oz.) jar seedless raspberry jam
2(8oz.) packages almond paste
small container of fresh raspberries
Preheat oven to 325 degrees. Cut a piece of parchment paper to fit the bottom of the half sheet pan. Using a ruler, mark with a pencil the parchment divided into thirds on the long side of parchment. You should have three short rectangles. Turn the parchment upside down in the pan so that the pencil marks are facing down, yet you should be able to see the lines through the other side. Line a half sheet pan with parchment paper and spray entire pan with nonstick cooking spray. Set aside.
In the bowl of a stand mixer cream together the almond paste, butter, honey, and granulated sugar until smooth. Add the eggs one at a time beating until combined after each addition.
In a separate bowl whisk together the flour, spices, salt and baking powder. Fold into creamed mixture.
Divide batter evenly between three bowls. Keep one bowl plain batter. Add the 1 tablespoon of raspberry preserves to the second bowl; mix until combined. Add the 1 tablespoon cocoa powder to the third bowl and mix until combined.
Transfer the batters to the prepared pan , having each marked area for each flavor of batter. Carefully spread the batter out the fill each rectangle. The end result should be three separate blocks of cake.
Bake for about 20-30 minutes until done. Top should be slightly golden and cake spring back when touched. Remove from oven and allow to cool in pan on rack.
Add the sugar and water to a small saucepan. Place over medium heat and heat until sugar is completely dissolved. Set aside to cool. There will be syrup leftover. Place extra in a jar and store in refrigerator for later use in things such as drinks or other baked goods.
Flip the cooled cake onto a cake board . Cut the three cakes into the three separate flavors and trim the edges so that they are all the same size.
Place the chocolate layer on a cake board. Lightly brush the simple syrup over the top. Spread a layer of about 1/3 of the raspberry preserves over the top. Top the chocolate layer with the plain layer and repeat the same process as done with the chocolate layer. Top the plain layer with the raspberry layer. Brush the top lightly with the simple syrup. Spread a thin layer of preserves over the top, much less than the previous two layers. The preserves are simply acting as a glue for the almond paste.
With remaining almond paste , knead until smooth. Using a rolling pin, roll out the almond paste to the size of the finished stacked cakes. Carefully place on top of final layer.
Make the ganache by heating the cream and butter just until cream is about to boil but not boiling. Pour this mixture over the top of the chopped chocolate and vanilla bean paste. Stir until well combined, smooth and shiny. Spread a thin layer over the top of the almond paste. You will not use the entire amount of ganache. Same leftover in refrigerator for later use such as, truffles, hot chocolate and the like.
Place the completed cake into the freezer . Leave in freezer until firm. Once firm , remove from freezer and trim or clean up any rough edges with sharp knife. Working quickly , heat a long knife using very hot water and cut cake into 12 equal square pieces. Clean knife between each cut , creating clean sharp edges.
Using a small amount a ganache as glue . Place a fresh raspberry on the center of each cake.
Store in refrigerator . Allow to come to room temperature when serving.