Venetians

1. 1

   Pre heat oven to 350 degrees

2. 2

   Grease 3 (9by13by2 inch) baking pans. Line with wax paper and grease the paper

3. 3

   Beat the egg whites with an electric mixer until stiff peaks form, transfer them to another bowl. Add the almond paste to the electric mixer bowl, breaking it apart with a fork. Add the butter, sugar, egg yolks and almond extract and beat until light and fluffy. Beat in the flour and salt. Lightly stir in the beaten egg whites.

4. 4

   Remove 1 1/2 cups of batter and spread it evenly into 1 of the prepared pans. Remove another 1 1/2 cups batter to a small b owl. Blend in the green food coloring and spread batter evenly into the second pan. Add the red food coloring to remaining batter and spread into third pan.

5. 5

   Bake the cake 15 minutes or until the edges are golden brown. Remove the cake from the pans, peel off the wax paper and cool on racks.

6. 6

   Heat the preserves and strain. Place the green cake layer on a flat baking sheet and spread 1/2 of the warm preserves to the edges. Cover with the yellow layer and spread top with remaining preserves. Cover with red layer. Cover with plastic wrap weigh down with a large cutting board and refrigerate overnight.

7. 7

   The next day melt the chocolate over hot not boiling water. Spread to edge of cake and let harden about 30 minutes. Trim edges of cake evenly and cut into 1 inch squares.

No additional tips available.