Directions: |
Directions:1. Preheat oven to 350º
2. Grease three 13 x 9 x 2 baking pans (or use one pan 3 times....or use cookie sheet) and line with wax paper
3. Using a fork, break up the almond paste into a large bowl. Add butter, sugar and egg yolks. Beat at a medium speed with electric mixer until light and fluffy
4. Using a wooden spoon, beat in the flour until well combined
5. In a medium size bowl, beat egg whites until they peak when the mixer is lifted.
6. Add egg whites to flour mixture and stir until blended.
7. Remove 1½ cups of batter, stir in red food coloring.
7A. Spreak into baking pan. Make 10-12 minutes or just until the edges are golden brown.
8. Remove 1½ cups batter and stir in green food coloring. Repeat step 7A
9. Place remaining batter in pan and (do not add food coloring) and repeat 7A
10. Invert each layer onto separate wire racks.
11. Spread raspberry jam over green layer, put the yellow layer on top. Then spread apricot jam over yello layer, and put the red layer on top do that.
*12: Place wax paper on top of red layer and put something heavy (like a cutting board) on top of it so that the layers are being compacted. Refrigerate overnight.
13. Melt chocolate over double boiler (make sure there isn't even a DROP of water in the pan or else the chocolate will not melt the right way) and spread over the top of the cake.
14. Trim the edges and let the chocolate dry. Cute into rectangle pieces and enjoy!
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This recipe for Gene's Petit Fours is from