Directions: |
Directions:In a large mixing bowl, break up almond paste with a fork. Add the butter, sugar, egg yolks and almond extract. Beat 5 minutes or until light and fluffy. Beat in the flour and the salt. Set aside. In a small mixing bowl, beat the 4 egg whites until stiff peaks form. Using a wooden spoon, fold the beaten egg whites into the almond mixture. Preheat oven to 325°. Grease 3 - 13 x 9 x 2 pans, line each with wax paper and grease the wax paper. Measure 2 cups of batter and put in one of the prepared pans. Measure another 2 cups of batter; fold in 10 drops of green food coloring & put in another of the pans. Fold 8 drops of red food coloring into the remaining batter and put in the last pan. Bake each pan at 325° for 12 to 15 minutes or until just golden. Each cake will be 1/4 inch thick. Immediately remove cake from pans once out of oven & place on a towel or rack. Cool thoroughly. Place green cake on a jelly roll pan. Heat the apricot preserves in the microwave until warm. Using a small strainer, strain half of the preserves on the green cake layer and spread. Place yellow cake layer on top of the green layer. Strain the rest of the preserves onto the yellow layer. Place the red cake on top of all, making sure the bottom of the cake rests on the top of the yellow cake. Cover with plastic wrap and refrigerate at least 3 hours. To frost; melt the 3 squares of semisweet chocolate over hot water in a small cup. Spread over cake; let dry for 30 minutes. Once dry, trim edges of the cake and cut into 1 inch square pieces. |
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