Ingredients:
5 large eggs, separated
1 cup sugar, divided
10 oz almond paste
3 sticks unsalted butter, softened
1/4 tsp salt
2 tsp almond extract
2 cups all-purpose flour
16 oz raspberry preserves
Red and green food coloring
For the topping:
10 oz semi-sweet chocolate
Instructions:
Preheat the oven to 350°F.
Prepare three quarter sheet pans (13 x 9) by lining with greased parchment paper.
Mix almond paste and 3/4 cup of sugar with a paddle attachment on medium-high speed until smooth, about 3 minutes.
Add butter and beat until pale and fluffy, about 4 minutes.
Add egg yolks and almond extract, mixing until fully combined.
Reduce speed to low and add flour and salt, mixing until just combined. Set aside.
In a separate bowl, whisk egg whites on medium-high speed. Gradually add the remaining 1/4 cup of sugar, and beat until glossy stiff peaks form. Set aside.
Fold half the egg whites into the almond mixture to lighten, then gently fold in the remaining egg whites until just incorporated.
Divide batter evenly among three bowls. Leave one bowl plain (white layer), and add red and green food coloring to the other two.
Pour each bowl of batter into separate prepared pans, spreading evenly.
Bake each layer for 8-10 minutes, until just set. Do not overbake. Transfer each layer to a rack to cool.
Assembly:
Place the green layer on a baking sheet lined with parchment paper, and spread a thin layer of raspberry preserves on top.
Layer the white layer on top and spread with another thin layer of preserves.
Place the red layer on top, then cover with plastic wrap.
Place another baking sheet on top to help the layers set together, and chill for at least 1 hour.
While chilling, melt the semi-sweet chocolate.
After an hour, spread melted chocolate on the top layer. Allow it to set, then flip and coat the bottom.
Chill overnight before slicing and serving. Enjoy!
