8 oz. almond paste
1 c. butter
1 c. sugar
4 egg yolks
2 c. flour
4 egg whites, beat until stiff
20 drops red
12 drops green
1/4 c. seedless raspberry jam
1/4 c. apricot preserves
6 oz. chocolate chips

Preheat oven to 350 degrees. Grease and line with waxed paper 3 (13 x 9 x 2 inch) pans. Break almond paste up. Cream in butter. Add sugar, yolks, flour (in that order); mix well. Fold in beaten egg whites. Divide into 3 equal portions. Add food coloring (red, green) to 2 portions. Bake 10 minutes. Invert on wire rack; cool. Layer yellow, apricot, green, raspberry, red (carefully so it doesn't break); wrap in saran and put in refrigerator (24 hours) with heavy board on top to flatten it.

Next day, melt chips; spread on cold cake. Let dry. Cut into strips and then into squares.