- 4 large eggs, separated
- 1 cup sugar
- 1 (8 oz) can of almond paste
- 2 1/2 sticks salted butter, softened
- 1 tsp almond extract
- 2 cups all purpose flour
- 25 drops red food coloring
- 25 drops green food coloring
- 1 (12 oz) jar raspberry jam, heated (or apricot)
- 8 oz fine quality bitter sweet chocolate chips
1. Put oven rack in middle position and preheat oven to 350. Butter a 13x9 baking pan and line bottom with wax paper leaving a 2 inch over-hang on 2 ends, then butter paper.
2. Beat whites in mixer fitted with whisk attachment at medium-high speed until the 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. Switch to paddle attachment, then beat together 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. Reduce speed to low, then add flour and salt and mix until just combined.
4. Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but throughly.
5. Divide batter among 3 bowls. Stir red food coloring into one and green into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with off set spatula (layer will be about 1/4 inch thick)
6. Bake red layer 8-10 minutes or until just set. (it is important to undercook)
7. Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with was paper and butter paper in same manner as before. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer same manner as before. Transfer to cooling rack.
8. When all layers are cool, invert green onto a wax paper lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white onto green, remove paper and spread the rest of preserves. Invert red layer and discard wax paper.
9. Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.
10. Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl over a saucepan of barely simmering water., stirring until smooth. Remove from heat. Keep chocolate over water.
11. Trim edges of assembled layers with a long serrated knife. Quickly spread half of the chocolate in a thin layer on top of cake. Let the chocolate become firm at room temperature, *if refrigerated chocolate will crack when you cut it* Cover with another sheet of wax paper and baking sheet. Invert the cake onto the other sheet and remove the wax paper from top. Quickly spread remaining chocolate. Let cool until firm, about 30 minutes.
12. Cut lengthwise into 4 strips. Cut strips crosswise in 3/4 inch wide cookies.