Break up almond paste with fork. Add butter, sugar, egg yolks and extract. Beat until light and fluffy. Beat in flour and salt. Beat egg whites until stiff peaks form. With wooden spoon fold into almond mixture. Prepare 3 pans as directed: Remove 1 1/2 cups batter. Spread evenly into 1 pan. Remove another 1 1/2 cups batter and tint red. Spread into second pan. Tint rest green and spread into third pan. Bake at 350 degrees F for 15 minutes or until edges are brown. Remove immediately and cool on wire rack.
Place the green layer back into the pan or onto a jelly roll pan. Spread with 1/2 of preserves (which should be warm). Place yellow layer on top, spread with remaining warm preserves. Place pink layer on top. Cover with plastic wrap. Weigh down with wooden board. Refrigerate overnight.
Melt chocolate. Spread to edges of cake. Cut into 1" pieces when cool. May want to score chocolate before it fully sets.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.