Almond cake "Italian Tricolor"

Ingredients:

• 230 gr. almond dough
• 220 g softened butter
• 1 cup of sugar
• 4 large eggs, whites separated from yolks
• 2 cups premium flour
• 20 drops of red food coloring
• 12 drops of green food coloring
• 1/4 cup seedless raspberry jam
• 1/4 cup apricot jam
• 170 g dark chocolate pieces
• Special equipment: 3 baking sheets measuring 23 x 33 cm, or baking sheets of the same size, but with 5 cm high sides.

Preparation:

1. Preheat oven to 350°F (177°C). Coat baking sheets with cooking spray. Line each with parchment paper. Spray again with nonstick spray.
2. Place the almond mixture in the bowl of a stand mixer. Using a fork, break the mixture into small pieces. Attach the paddle attachment and add the butter and sugar to the bowl. Beat on high speed until the mixture is light and fluffy (about 7 minutes).
   
   Reduce the speed to medium, add the egg yolks, and beat until combined with the remaining ingredients. Turn off the mixer and stir in the flour thoroughly with a wooden spoon. Transfer the mixture to a medium bowl.
3. Clean the mixer bowl thoroughly and attach the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Gently fold the mixture into the batter until fully combined.
4. Transfer 1.5 cups of the batter to a medium bowl, and transfer the remaining 1.5 cups to another medium bowl. Add red food coloring to one of the bowls and stir until the batter is completely colored. Add green food coloring to the second bowl and repeat.
5. Scrape the dough from the bowls into three prepared baking sheets. Use a spatula to smooth the mixture out to the edges. Bake, rotating and rotating the baking sheets halfway through, until the edges are golden brown (12-14 minutes). Let the cakes cool in the pans for about 5 minutes, then invert them onto wire racks to cool completely.
6. For assembling cakesPlace the green layer on a large cutting board or a similarly sized, inverted baking sheet lined with waxed paper. Spread the raspberry jam evenly over the top.
7. Cover with the yellow layer and spread with apricot jam. If there are large pieces of fruit, remove them and chop them for easier distribution. Place the red cake layer on top. Cover with plastic wrap and place a heavy cutting board on top to weigh down the layers. Refrigerate overnight.
8. Place the chocolate chips in a microwave-safe bowl and melt on low power for about 2 minutes. Spread the chocolate over the cooled cake and let it dry slightly. Trim the edges of the cakes with a serrated knife to create even edges. Cut the cake crosswise into twelve 2.5 cm (1 inch) wide strips, then cut lengthwise, leaving 3 cm (1 inch) strips. The cake can be stored in a sealed container for 1 week..