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| 8 x ca. 30 g | Almond paste |
| 1 1/2 Tasse | butter |
| 1 Tasse | sugar |
| 4 | eggs separated |
| 1 Teelöffel | almond extract |
| 2 Tasse | sifted flour |
| 1/4 Teelöffel | salt |
| 8 Tropfen | food coloring green |
| 6 Tropfen | food coloring red |
| 12 x ca. 30 g | Apricot jam |
| 6 x ca. 30 g | Semi-sweet morsels |
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1) Grease 3 pans (13x9x2), line with waxed paper, grease again. Beat almond paste, butter, sugar, egg yolks and almond extract for 5 minutes. Beat in flour and salt. 2) In a small bowl, Beat egg whites. Fold into almond mixture. Remove 1 1/2 cups of batter. Smooth into prepared pan. Remove another 1 1/2 cups and add green color, add red to the remaining batter.
3) Bake at 350 deg. For 15 minutes. Remove cakes from pan and cool.
4) Place green layer on cookie sheet. Heat jam and spread 1/2 on green layer, slide yellow layer on top. Spread with remaining jam, slide pink layer rightside up onto yellow layer. Cover with plastic wrap weighted down with a cutting board. Refrigerate overnight.
5) Melt chocolate and spread on cake. Let dry. Cut into 1 inch square pieces.
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