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1
Preheat oven to 350.
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2
Grease three 9x13 pans; line with wax paper; grease paper.
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3
Break up almond paste in large bowl.
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4
Add butter, sugar, egg yolks and almond extract.
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5
Beat until light and fluffy, about 5 minutes.
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6
Beat in flour and salt.
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7
In a separate bowl beat egg whites until stiff peaks form.
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8
Gently fold into almond mixture.
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9
Spread 1 1/2 cup batter into one of the pans.
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10
Remove 1 1/2 cup batter to small bowl and mix in the green food coloring, then spread that in another prepared pan.
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11
To the remaining 1 1/2 cup batter, add the red food coloring, then spread in the remaining prepared pan.
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12
Bake for 15 minutes, until edges are lightly golden.
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13
(Cakes will only be about 1/4-inch thick.)
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14
Immediately remove cakes from pans onto wire racks and cool completely.
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15
Line a jelly roll pan with wax paper.
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16
Heat the apricot preserves in a small saucepan and strain.
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17
Place the green layer on the jelly roll pan.
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18
Spread half the warm preserves on this all the way to the edges.
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19
Add the yellow layer on top and spread with remaining preserves.
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20
Place the pink layer, top-side up, on the yellow layer.
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21
Cover with plastic wrap.
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22
Weight down with a large cutting board or heavy flat tray.
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23
Refrigerate overnight.
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24
Melt chocolate in top of double boiler over hot water.
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25
Trim cake edges even.
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26
Cut cake crosswise into 1-inch wide strips.
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27
Frost top, then lay on its side and frost the bottom.
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28
Allow chocolate to dry.
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29
Cut into 1-inch pieces.
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30
Repeat with remaining strips.
