1 (8 ounce) can almond paste
1 cup butter
1 cup sugar
4 large egg yolks
2 cups sifted flour
6 ounces chocolate chips
4 large egg whites
20 drops red food coloring
12 drops green food coloring
1/2 cup (+/-) raspberry jam
1/4 cup (+/-)apricot jam
Grease bottom of 3 (13 x 9") pans.
Line with waxed paper.
Use a fork to break up almond paste into small pieces.
(I soften it in the microwave and it blends very well when you add the butter mixture.)
Add butter, sugar and yolks with mixer at medium speed.
Beat until light and fluffy. (Note - it is takes a while to get the paste well blended, but it needs to be done!)
With wooden spoon, beat in flour until well combined.
In medium bowl, beat egg whites till soft peaks form.
Add to almond mixture.
Stir until blended.
Divide batter - 1 1/2 cups for red and 1 1/2 cups for green, the rest white.
Stir the food color into the respective red and green batters.
Turn into prepared pans.
Bake 10 - 12 minutes until edges are golden brown.
Invert onto wire racks.
Turn layers right side up.
Spread raspberry jam on green layer; top with white layer.
Spread apricot jam on top of white layer then top with pink layer.
Cover with plastic wrap.
Set board on cake to flatten. (I use a cutting board topped with my heaviest cookbooks...!)
Melt chocolate chips and spread on cake.
Trim edges and cut into desired size pieces.