8 oz. almond paste
1 1/2 c. butter
1 c. granulated sugar
4 lg. eggs, separated
1 tsp. almond extract
2 c. all purpose flour
1/4 tsp. salt
8 oz. apricot, peach or raspberry preserves
6 oz. semi - sweet chocolate pieces
Red and green food coloring

Grease three 10 1/2 x 15 1/2 x 1 inch pans, line with waxed paper and grease the paper. Preheat oven to 350 degrees. In a large mixing bowl, break up almond paste and crush large pieces with back of spoon. Add butter, sugar, egg yolks and almond extract; beat with electric mixer until light and fluffy. Stir together the flour and salt. Blend into batter. In separate bowl, beat the egg whites until stiff. Fold into batter with a wooden spoon. Divide the batter into thirds. Spread one third into first prepared pan.

To next third, add a few drops green food coloring and blend gently to color evenly, then spread in second pan. Add a few drops of red food coloring to remaining third of batter, blend and spread into third pan. Bake the 3 separate layers until lightly golden on the edges, about 12 minutes, checking frequently because the layers are thin and will burn quickly. Invert pans over wire racks, remove layers, peel off waxed paper, and cool before assembling.

To assemble cake, heat the preserves in a small sauce pan. Spread half the preserves evenly over the red layer. Top with the white layer. Spread the remaining preserves evenly across the white layer, then top with the green layer. Wrap in plastic wrap and chill in refrigerator overnight with a weight on top. This will seal the layers and preserves together. Melt the chocolate pieces over hot, not boiling water and spread evenly over top. Slice as needed into small cakes about 1 x 2 inches. Store unused portion in refrigerator in plastic wrap to keep from drying out.