Recipe by Linorama
If you are looking for a beautiful, scrumptious dessert tray item, this is it. It's a little time consuming, and worth every minute you put into it! Especially nice in the springtime because of the colors. Prep time includes refrigeration time. I got this from Family Circle Encyclopedia of Cooking.
Top Review by julie hlbin
I have been making these cookies for years and I have found that if you break > up the almond paste and add it and the sugar to a food processor and grind it > for a minute or less it makes the almond paste easier to blend with the rest > of the ingredients > > From: email@example.com >
- 1 (8 ounce) can almond paste
- 1 1⁄2 cups butter, softened
- 1 cup sugar
- 4 eggs, separated
- 1 teaspoon almond extract (pure, not imitation)
- 2 cups flour
- 1⁄4 teaspoon salt
- 10 drops green food coloring
- 8 drops red food coloring
- 12 ounces apricot preserves
- 5 ounces semisweet chocolate
Directions See How It's Made
- Preheat oven to 350.
- Grease three 9x13 pans; line with wax paper; grease paper.
- Break up almond paste in large bowl.
- Add butter, sugar, egg yolks and almond extract.
- Beat until light and fluffy, about 5 minutes.
- Beat in flour and salt.
- In a separate bowl beat egg whites until stiff peaks form.
- Gently fold into almond mixture.
- Spread 1 1/2 cup batter into one of the pans.
- Remove 1 1/2 cup batter to small bowl and mix in the green food coloring, then spread that in another prepared pan.
- To the remaining 1 1/2 cup batter, add the red food coloring, then spread in the remaining prepared pan.
- Bake for 15 minutes, until edges are lightly golden.
- (Cakes will only be about 1/4-inch thick.) Immediately remove cakes from pans onto wire racks and cool completely.
- Line a jelly roll pan with wax paper.
- Heat the apricot preserves in a small saucepan and strain.
- Place the green layer on the jelly roll pan.
- Spread half the warm preserves on this all the way to the edges.
- Add the yellow layer on top and spread with remaining preserves.
- Place the pink layer, top-side up, on the yellow layer.
- Cover with plastic wrap.
- Weight down with a large cutting board or heavy flat tray.
- Refrigerate overnight.
- Melt chocolate in top of double boiler over hot water.
- Trim cake edges even.
- Cut cake crosswise into 1-inch wide strips.
- Frost top, then lay on its side and frost the bottom.
- Allow chocolate to dry.
- Cut into 1-inch pieces.
- Repeat with remaining strips.