- 1 of 1 Grease three 13 x 9 x 2-inch baking pans, line with wax paper and grease paper. In a bowl, break up 1 can (8 oz) almond paste with a fork. Add 3 sticks (1 1/2 cups) softened unsalted butter, 1 cup sugar, 4 large egg yolks (reserve whites) and 1 tsp almond extract. Beat with a mixer until fluffy, 5 minutes. Beat in 2 cups sifted all-purpose flour and 1/4 tsp salt. Beat reserved egg whites in a bowl until stiff peaks form. Stir into almond mixture with a wooden spoon, using turning motion similar to folding. Spread 1 1/2 cups batter evenly into one pan. Add 1 1/2 cups batter to a small bowl, tint with green food coloring and spread into second pan. Tint remaining batter pink using red food coloring and spread into third pan. Bake at 350 degrees for 15 minutes, until edges are lightly golden; cake layers will be 1/4 inch thick. Immediately remove cakes from pans and place on large wire racks. Carefully peel off wax paper. Cool. Place pink layer upside down on a jelly-roll pan. Heat 1 jar (12 oz) apricot preserves, and strain (leftovers can be saved). Spread half of strained preserves over pink layer. Top with yellow layer and spread on remaining preserves. Add green layer, top side up and cover with plastic wrap. Press down with a large wooden cutting board, heavy flat tray or large book (this will help layers stay together). Refrigerate overnight. Melt 5 oz chopped semisweet chocolate in top of a double boiler over hot water. Trim cake edges even. Cut cake crosswise into 1-inch-wide strips. Frost pink layer of one strip with chocolate. Turn strip on side and frost green layer. Let dry. Cut into 1-inch pieces. Repeat with remaining strips.
Servings Per Recipe:
Per Serving: 13 mg sodium, 8 g sugar, 6 g Fat, total, 11 g carb., 0 g fiber, 1 g pro., 98 kcal cal.