Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Beat egg whites until stiff peaks form. Set aside.
- In a separate bowl, beat almond paste and sugar until crumbly. Add softened butter and beat until creamy.
- Mix in egg yolks and almond extract.
- Add flour and salt, mixing until combined. Gently fold in whipped egg whites.
- Divide batter into three equal portions. Color one green, one red, and leave one plain.
- Spread green batter into prepared pan and bake for 8–10 minutes. Remove and cool. Repeat with plain and red batters using fresh parchment.
- Place green cake layer on parchment and spread with half the raspberry jam.
- Add plain layer, spread with remaining jam, and top with red layer.
- Cover with parchment, weigh down lightly, and refrigerate for at least 4 hours.
- Melt 6 ounces chocolate and spread over one side of the chilled cake. Refrigerate until set.
- Flip cake carefully, melt remaining chocolate, and coat the other side.
- Chill until just firm, trim edges, and cut into small rectangles.
Notes
Use almond paste rather than marzipan.
Keep all three cake layers approximately the same thickness.
Avoid overbaking the thin layers.
Chill thoroughly before adding chocolate.
Let the chocolate soften slightly before cutting.
Store refrigerated in an airtight container for up to 1 week.