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Preheat oven to 350°F. Line a
13x9" baking pan with wax paper,
leaving an overhang. Butter
the wax paper.
Beat whites with an electric mixer
on high speed until they just hold stiff peaks. Add 1/4 cup sugar a
little at a time, beating at high speed until whites hold
stiff.
Seperately, mix almond paste & 1/4 cup sugar until
well blended. Thoroughly mix in butter. Add yolks &
almond extract and beat until combined well. Add flour and
salt and mix until combined. Fold in half of egg white
mixture, then fold in remaining half gently but
thoroughly.
Divide batter among 3 bowls. Stir
red food coloring into one and green food coloring into another,
leaving the third batch plain. Pour red batter into prepared
pan and spread evenly with offset spatula (layer will be about 1/4
inch thick).
Bake red layer 8 to 10 minutes,
until just set. Keep on wax paper and transfer to wire rack to
cool. Line with fresh wax paper (buttered). Move onto
the next layer and repeat. Don’t stack cooled cakes.
When all layers are cool, invert green onto a wax-paper-lined large
baking sheet. Discard paper from layer and spread with half of
preserves. Invert white on top of green layer, discarding paper.
Spread with remaining preserves. Invert red layer on top of white
layer and discard wax paper.
Cover with plastic wrap and weight
with a large baking pan. Chill at least 8 hours.
Remove weight and plastic wrap.
Melt chocolate & Crisco in a double boiler and spread on
top. Chill uncovered, immediately for chocolate to harden
(about 15 minutes) then cover with another sheat of wax paper and
invert. Quickly spread chocolate on the bottom
side.
Put in the freezer for 2+
hours then cut frozen. Cut in a quick, cleaver motion.
They store best
in the refrigerator so the chocolate doesn’t
melt.
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