Directions

1. 1

   Preheat your oven to 350°F (175°C). In a large mixing bowl, crumble the almond paste into small pieces, then beat together with the softened butter, white sugar, eggs, and almond extract until the mixture becomes light and fluffy, about 3-4 minutes.

2. 2

   Gently beat in the all-purpose flour and salt until just combined. Divide the batter equally into three separate bowls. Tint the first bowl with green food coloring, the second with yellow food coloring, and the third with red food coloring, mixing each until the color is evenly distributed.

3. 3

   Spread the green-colored batter evenly into the bottom of an ungreased 9x13 inch baking pan, flattening it to approximately 1/4 inch thickness. Bake for 12 to 15 minutes, until the edges are lightly browned. Remove from the oven and allow to cool completely on a wire rack or in the pan.

4. 4

   Repeat step 3 with the yellow-colored batter, baking it in the same manner and allowing it to cool fully. Then repeat once more with the red-colored batter.

5. 5

   Once all three layers have cooled completely, carefully transfer the green layer onto a cutting board or serving plate. Spread a thin, even layer of the heated raspberry jam over the green layer.

6. 6

   Stack the yellow layer directly on top of the jam-covered green layer. Spread another thin layer of heated raspberry jam over the yellow layer.

7. 7

   Place the red layer on top of the second jam layer to complete the tricolor stack. Pour or spread the melted semisweet chocolate chips evenly over the top of the red layer, covering it completely.

8. 8

   Allow the chocolate topping to set completely, about 15-20 minutes at room temperature or 10 minutes in the refrigerator. Once set, use a sharp knife to cut the cake into 36 equal-sized pieces, wiping the blade clean between cuts for neat edges. Serve and enjoy.