Directions: |
Directions:Preheat oven to 350º. Grease bottoms of three 9 x 13 x 2 inch baking pans. Line pans with waxed paper; grease waxed paper. Using a fork, break up almond paste into small pieces in a large bowl. Add butter, sugar and egg yolks. With electric mixer at medium speed, beat mixture until light and fluffy. With wooden spoon, beat in flour until well combined. In medium bowl, beat egg whites until soft peaks form when beater is slowly raised. Add egg white to almond-butter mixture, stirring until thoroughly blended. Remove 1 1/2 cups batter to medium bowl; stir in red food color until well blended. Turn into a prepared pan, spreading evenly. Add green food color to 1 1/2 cups batter, and turn into another prepared pan. Turn remaining batter into third prepared pan. Bake 10 to 12 minutes, or just until edges are golden brown. Invert onto wire racks; remove pans; turn layers right side up. Let cool completely. Spread raspberry jam evenly over green layer; top with yellow layer. Spread apricot preserves over the yellow layer and top with the pink layer. Cover with plastic film. Set cutting board or heavy, flat pan on cake, to weigh it down. Refrigerate over night. Next day, in top of double boiler, melt chocolate over hot, not boiling water. Spread melted chocolate over top of cake. Trim edges with sharp knife. Let frosting dry slightly. Cut cake crosswise into 24 (1/2 inch wide) strips; cut each strip into 4 pieces. |
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