Venetian Rainbows

1 can 8 oz. of almond paste (not Marzipan)
3 sticks butter (softened) 1 1/2 cups
1 cup sugar
4 eggs separated
1 tsp almond extract
2 cups sifted flour AP flour
1/4 tsp salt
10 drops green food coloring
8 drops red food coloring
1 jar (12 oz) apricot preserves
5 oz semi sweet chocolate

Preheat oven to 350. Grease three 13x9x2 baking pans lined with wax paper (greased)

Break up almond paste in large bowl with fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer or stand mixer until light and fluffy, about 5 minutes. Beat in flour and salt.
Beat egg whites in medium-size bowl with electric mixer until stiff peaks form. Stir into almond mixture with wooden spoon, using a turning motion similar to folding.

Remove 1 1/2 cups batter: spread evenly into one of the prepared pans. Remove another 1 1/2 cups batter to a small bowl: tint with Green food coloring. Spread evenly into second prepared pan. Add red food coloring to remaining  1 1/2 cups batter and spread into third prepared pan.

Bake in preheated oven for 15 minutes or until edges are lightly golden. (note: cake layers will each be 1/4 inch thick.) Immediately remove cakes from pans onto large wire racks. Cool thoroughly.

Place green layer on one of of the jelly-roll pans turned upside down. Heat apricot preserves in small saucepan: strain. Spread half of the warm preserves over green layer to edges.
Place yellow layer on top. Spread with remaining preserves. Place pink layer, top side up, on yellow layer.
Cover with plastic wrap and weigh down with large wooden cutting board or heavy flat tray. Refrigerate overnight.

Melt chocolate in top of double boiler or microwave for 1 approximately 1 minute and stir until smooth.

Trim cake edges even. Cute cake crosswise into 1-inch strips. Frost top pink layer with chocolate. Smooth with butter knife. Turn strip over and frost bottom, lay on side until chocolate dries (hardens) Cut in 1 inch pieces. Repeat with all strips.

Makes about 6 dozen