Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 8 oz can Almond Paste 1/4 ts Salt
1 1/2 c Butter -- softened 10 dr Liquid green food coloring
1 c Granulated sugar 8 dr Liquid red food coloring
4 Eggs -- separated 1 12 oz jar Apricot preserves
1 ts Almond extract 2 1/2 oz Semi-sweet chocolate
2 c All-purpose flour -- sifted (2 1/2 squares)

1. Preheat oven to 350F. Coat three 13x9x2-inch pans with nonstick
cooking spray; line with waxed paper, allowing paper to come up the
short ends; spray paper.

2. Break up almond paste in large bowl. Add butter, sugar, egg
yolks and almond extract. Beat with electric mixer until light and
fluffy, 5 minutes.

3. Beat in flour and salt.

4. Beat egg whites with electric mixer until stiff peaks form. Fold
into almond mixture until well blended.

5. Divide mixture into three equal portions. Add green food
coloring to one portion and red coloring to another, leaving the last
portion yellow. Separately spread each colored portion into prepared
pans.

6. Bake in preheated 350F oven 15 minutes or until edges are golden
brown. Immediately remove the cakes from pans, using the waxed paper
overhang.

7. Heat apricot preserves in small saucepan; strain through sieve.
Place green cake layer on jelly-roll pan. Spread half of warm
preserves over layer to edges; slide yellow layer on top; spread with
remaining apricot preserves; slide pink layer, right side up, onto
yellow layer.

8. Cover with plastic wrap; weight down with large wooden cutting
board or heavy plate. Place in refrigerator overnight.

9. Melt chocolate in double boiler over hot water. Trim edges off
cake. Spread melted chocolate to edges of cake; let dry 10 minutes or
until hardened. Cut into 1-inch squares.

Per serving: 91 cal, 1 g pro, 5 g fat, 10 g carb, 52 mg sod, 22 mg
chol

typed by Tiffany Hall-Graham

Recipe By : from Family Circle 11/23/93

From: Marjorie Scofield Date: 04-22-95 (160) Fido:
Recipes

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