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1
Grease 3 13x9x2 inch pans.
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2
Line with waxed paper.
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3
Grease again.
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4
Set aside.
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5
Break up almond paste in large bowl.
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6
Add butter, sugar, egg yolks, and almond extract.
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7
Beat for 5 minutes.
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8
Beat in flour and salt.
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9
Mix well.
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10
Beat egg whites in small bowl until stiff.
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11
With a wooden spoon fold into almond mixture.
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12
Separate batter into 3 bowls.
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13
Add red food coloring to one, green coloring to another, and yellow to the third.
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14
Stir each color well.
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15
Pour each color into pans and bake at 350F (180C) F for 15 minutes.
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16
Remove from pans and onto large cutting board lined with waxed paper.
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17
Place green layer and spread with jam.
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18
Top with pink layer.
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19
Cover with waxed paper and weigh down with book.
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20
Refrigerate about 1 hour.
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21
Melt chips over low flame, with a drop of il mixed in to make it smooth and shiny.
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22
Spread chocolate on top and sides of cake.
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23
Refrigerate until chocolate is firm.
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24
Turn cake over and spread more chocolate on top.
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25
Refrigerate again.
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26
When chocolate is dry you cut cake into small rectangles.
