Grease three 9 x 13 pans; line with wax paper; grease paper.
Beat almond past, butter, sugar, egg yolks and almond extract; five minutes or until light and fluffy.
Beat in flour and salt.
Beat egg whites in a medium bowl until stiff peaks form.
Fold into almond mixture
Divide dough into three equal portions.
Spread 1/3 of the batter into one pan
Tint the second portion green and spread into second pan.
Tint the third portion red and spread into third pan.
Bake at 350 for 12-15 minutes. Remove cakes from pans and cool thoroughly on wire racks.
You can arrange layers in any order; here is my sequence:
Place green layer on platter. Heat and strain apricot preserves. Spread half over the green layer.
Place the yellow layer on top. Spread with the remaining preserves.
Place pink layer top side up on yellow layer.
Cover completely with plastic wrap. Weigh down and refrigerate overnight.
The next day trim cake edges.
Melt chocolate with a tablespoon of butter; frost cake.
Let chocolate dry; cut into 1 x 1 inch portions.
