1 (8 oz.) can almond paste (not marzipan)
1 1/2 c. (3 sticks) butter, softened
1 c. sugar
4 eggs, separated
1 tsp. almond extract
2 c. sifted all-purpose flour
1/4 tsp. salt
10 drops green food color]
8 drops red food color
1 (12 oz.) jar apricot preserves
5 squares (1 oz. ea.) semi-sweet chocolate

1. Preheat oven to 350 degrees. Grease 3 (13"x9"x2") baking pans, line with greased wax paper.

2. Break up almond paste in large bowl with fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy about 5 minutes. Beat in flour and salt.

3. Beat egg whites in medium bowl with electric mixer until stiff peaks form. Stir in almond mixture with wooden spoon, folding in well.

4. Remove 1 1/2 cups batter; spread evenly into one of the pans. Remove another 1 1/2 cups of batter; spread evenly into one of the pans. Remove another 1 1/2 cups of batter to small bowl, tint with green food color. Spread evenly into second pan. Add red to remaining batter and pour into pan evenly.

5. Bake in oven for 15 minutes or until edges are lightly golden. (Cake layers will be about 1/4" thick.) Immediately remove cakes from pans onto wire racks.

6. Place green layer on upturned jelly roll pan. Heat apricot preserves in small pan; strain. Spread half warm preserve over green layer to edges. Place yellow layer on top. Spread remaining preserve over. Place pink layer top side up on yellow layer.

7. Cover with plastic wrap. Weight down with large wooden cutting board. Refrigerate overnight.

8. Melt chocolate in top of double boiler over hot water. Trim cake edges even. Cut cake into 4 strips lengthwise. Frost with melted chocolate on all sides and let dry. Slice into 1" pieces.