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Ingredients:
8 ounces almond paste, shredded
1 1/2 c. soft butter
3 cups flour
30 drops red food coloring
18
drops green food coloring
9 oz semisweet chocolate
1 1/2 c.granulated sugar
3 tablespoons almond extract
6
egg yolks
6 egg whites
1/2 cup seedless raspberry jam
1/2 cup apricot preserves
Procedure:
- Grease 3 (15 1/4 x 10 1/4 x
34-inch) cookie pans.
- Beat egg yolks, sugar,
almond paste, butter, and extract at medium speed until light and fluffy. With wooden spoon, beat in flour.
- Beat egg whites until soft
peaks form and mix with almond paste mixture. Blend well.
- Separate into 3 equal parts.
Add red food coloring to 1 part and green to another. Spread red, green, and white batters into each of 3 prepared pans.
- Bake at 350 degrees F for 15
minutes until edges are brown.
- Spread raspberry jam on green
layer, top with white layer, spread with apricot preserves on white layer, top with red layer.
- Cover, weigh down and refrigerate
overnight.
- Melt chocolate pieces. Spread
on cake. When set cut into squares.
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