Rainbow cake

Ingredients:

• 220 g almond paste, broken up
• 220 g unsalted butter, room temperature
• 1 cup of sugar
• 1/4 teaspoon salt
• 4 large eggs at room temperature, whites separated from yolks
• 1 tsp vanilla extract
• Finely grated zest of 1 lemon
• 2 cups premium flour
• 1 teaspoon red food coloring
• 12 drops of green food coloring
• 1 cup seedless raspberry jam
• 110 g semi-sweet chocolate, chopped

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Spray three 9x13-inch baking pans with cooking spray. Line the bottoms of the pans with parchment paper and spray the paper with cooking spray.
2. In a large bowl, beat the almond paste, butter, sugar, and salt with a mixer on high speed until fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the egg yolks, vanilla extract, and lemon zest. Then reduce the mixer speed to low and beat in the flour. You will have a thick dough.
3. In a separate large bowl, beat the egg whites with a mixer on low speed. Increase the mixer speed to high and beat until stiff peaks form. Fold the beaten whites into the batter in three additions. Divide the batter evenly among three bowls. Stir red food coloring into one bowl, green food coloring into another, and leave the third batter as is. Pour the batter into the individual prepared pans; spread with an offset spatula.
4. Bake, rotating the pans halfway through baking, until the cakes are firm, 14-16 minutes. Transfer the pans to wire racks and cool completely in the pans.
5. Place the green cake layer on a cutting board; remove the parchment. Spread 1/2 cup of jam on top, then the light cake layer, the remaining 1/2 cup of jam, and finish with the third red cake layer. Wrap the cake layers in plastic wrap. Cover with a baking sheet and place several heavy canning jars on top. Refrigerate for at least 4 hours or overnight.
6. Prepare the glazeMelt the chocolate in the microwave, stirring every 30 seconds, until smooth. Unfold the cake layers and spread the chocolate over them using an offset spatula. Refrigerate until the chocolate sets, about 10 minutes. Cut the cake into small squares.