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