| 1 | Preheat oven to 350 °F. |
| 2 | Grease and flour three 8x11-inch pans. |
| 3 | cream the butter and sugar. |
| 4 | Mix in almond filling. |
| 5 | Add egg yolks, then flour and baking powders gradually, and mix well. |
| 6 | in separate bowl, beat egg whites until stiff and fold them into batter. |
| 7 | Separate batter into 3 equal parts. |
| 8 | Tint one part red, one part green and leave one as is. |
| 9 | spread each color into a separate baking pan and bake for 8-10 minutes or until cake springs back to the touch. |
| 10 | Let cool in pans. |
| 11 | Spread red layer with jam (remain in pan). |
| 12 | Remove next layer and place on top of red layer and spread with preserves. |
| 13 | Place third layer on top of second layer. |
| 14 | Cover with plastic wrap. |
| 15 | place cake in refrigerator overnight, weighted down evenly with a cutting board or plates and heavy cans, etc. |
| 16 | following day melt 1 cup of chocolate chips over hot water. |
| 17 | Spread on top and sides of cake. |
| 18 | Return cake to the refrigerator until chocolate hardens. |
| 19 | Remove and flip cake over so chocolate coating is on bottom. |
| 20 | Melt the remaining ?cup of chocolate chips, frost top of cake. |
| 21 | Return to fridge until chocolate hardens. |
| 22 | Cut into pieces. |
| 23 | These cookies freeze well. |
