Rainbow Cakes

Ingredients:

• 300 g butter, room temperature, plus extra for greasing the pans
• 2 cups of premium wheat flour, plus extra for the molds
• 250 g almond paste
• 1 cup of sugar
• 4 large eggs, separate the yolks from the whites
• 1/2 tsp fine salt
• Red and green food coloring (gel preferred)
• 450 g of apricot jam with a uniform consistency
• 450 g dark chocolate, chopped

Preparation:

1. Prepare 3 rectangular baking trays measuring 23 x 30 cm; Line baking sheets with parchment paper, grease with butter, and sprinkle with a little flour. Preheat oven to 180°C.
2. Prepare the biscuit dough: Using a mixer fitted with the paddle attachment, mix the almond paste, 3/4 cup, and 2 tablespoons of sugar until fine crumbs form. While continuing to mix, gradually add the butter. Then add the egg yolks, one at a time, and mix until smooth.
   
   Sift the flour, mix with salt, and add to the almond mixture. Mix until smooth.
   
   In a separate bowl, beat the egg whites with a mixer until foamy. With the mixer running, gradually add 2 tablespoons of sugar and continue beating until stiff peaks form. Fold one-third of the egg mixture into the batter, then carefully fold in the remaining egg mixture. The batter should remain fluffy. Divide the batter into 3 bowls.
3. Mix the dough with dyes: In one of the three bowls, stir in enough red food coloring to make the dough a rich red color. In another bowl, stir in enough green food coloring to make the dough a medium color. In the third bowl, leave the dough clear.
4. Bake the cakes: Pour the batter into the prepared baking sheets, spreading it evenly over the surface. Bake the cakes, rotating the baking sheets halfway through, until the edges begin to brown, 8 to 10 minutes. Remove from the oven and cool completely.
5. Assemble the cakes: Spread half the jam over the green cake layer, leaving a small gap at each edge. Top with the clear cake layer, carefully inverting it onto the green layer, then remove the parchment paper.
   
   Spread the remaining jam over the clear cake layer. Place the red cake layer on top and remove the parchment.
   
   Cover the cakes with plastic wrap and weigh them down with a light weight. Refrigerate for 4 hours or overnight.
   
   Remove the weights and plastic wrap from the cakes. Place a cutting board on top and carefully invert the cakes onto the cutting board. Remove the parchment paper from the top of the green cake.
6. Prepare the cake layers: Trim the edges of the sponge cakes. Grease a wire rack with vegetable oil and place it over a baking sheet. Carefully slide the cakes onto the rack, using a spatula if necessary.
7. Cover the cakes with chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour it over the cake. Dip a spatula into the hot water and smooth the chocolate over the surface, including the edges. Let the chocolate set slightly. Then, use a fork to create wavy patterns on the surface.
8. Cut the cake into cakes: Place the cake on a cutting board. Cut into 6 strips, then cut each strip into 8 rectangular pieces. To ensure clean edges, dip the knife in warm water and wipe dry after each cut. Store the cakes in an airtight container at room temperature for 1 week.
   
   You can cook these Rainbow cakes with raspberry jam.