Ingredients
8 ounces almond paste, at room temperature
8 ounces butter, softened
1 cup sugar
4 eggs, separated
2 cups all purpose flour
6 drops yellow, pink and green food coloring
1⁄3 cup raspberry preserves
1⁄3 cup orange marmalade
1 cup semisweet chocolate (melted)
Directions
Cream butter, almond paste and sugar until creamed. Add egg yolks and blend to smooth. Add flour to form dough. Whip egg whites to soft peaks in separate boil. Fold into dough in three additions. Separate batter and add food coloring. Prepare three pans with parchment paper. (Can share pan between two colors). Spread evenly each color batter. Bake at 350°F for 10-15 minutes until slightly golden. Cool, approximately 10 minutes.
Layer each color alternating with raspberry jam and orange marmalade. Stack heavy books over covered cakes. Allow to thin for at least 1 hour in fridge. Next, melt chocolate over double boiler. Spread evenly over layered cake. Place in fridge for five minutes. Cut with hot knife into squares and serve.