8 oz. almond paste
1 c. butter or margarine
1 c. sugar
4 egg yolks
2 c. flour
4 egg whites
red food coloring
green food coloring
1/4 c. seedless raspberry jam
1/4 c. apricot preserves
6 oz. semi-sweet chocolate
Preheat oven to 350 degrees. Grease bottoms of 3 (13 x 9 x
2-inch) pans. Line with greased wax paper. Break up almond
paste into pieces. Add butter, sugar and egg yolks. With
mixer, beat until light and fluffy. With wooden spoon beat in
flour until well combined. In bowl beat egg whites until soft
peaks form. Add whites into almond mixture, stirring until
blended. Remove 1 1/2 cups batter. Stir in red color. Turn
into pan. Repeat with green coloring. Put remaining batter
into 3rd pan. Bake 10 to 12 minutes or until edges are golden.
Let cool and remove the layers from pans. Spread raspberry
jelly over green layer. Top with yellow. Spread apricot over
yellow. Top with pink. Cover with plastic wrap and weigh down
in the refrigerator overnight.
Melt chocolate in double boiler. Spread over cake. Cut
cake into approximately 16 to 20 slices. Cut each slice into 6
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