-
1
Preheat oven to 350u00b0F. Butter 3, 13x9 inch jelly roll pans and line bottom with wax or parchment paper, leaving a 2-inch overhang on 2 ends and butter paper.
-
2
Beat whites in mixer fitted with whisk attachment at med-high until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.
-
3
With paddle attachment, beat almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. At low speed, add flour and salt until just combined.
-
4
Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
-
5
Divide batter among 3 bowls. Color 1 red, and 1 green, and leave 1 plain. Pour each batter into prepared pans and spread evenly.
-
6
Bake 8-10 minutes, until just set, rotating pans half way through.
-
7
Transfer layers to a rack to cool.
-
8
When all layers are cool, invert green onto a wax-paper-lined baking sheet. Discard paper and spread with half of preserves (or just apricot). Invert white on top of green layer, discarding paper. Spread with remaining preserves (or just raspberry). Invert red layer on top of white layer and discard paper.Cover with plastic wrap and weight with a large baking pan. Chill 8+ hours.
-
9
Remove weight and plastic wrap. Bring to room temperature. Melt chocolate in a double boiler over barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.
-
10
Trim edges of assembled layers with a long serrated knife. Spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and invert cake onto another sheet pan and remove paper. Spread with remaining chocolate. Chill until firm, about 30 minutes.
-
11
Cut into squares.
