These multi-coloured cake slices are a moist treat for any occasion or to just have on hand when friends drop by.
- Start these cake slices a day ahead.
- Preheat the oven to 180°C. Grease and line three 33 x 23 x 5 cm Swiss Roll pans or baking trays, coating the paper with cooking spray as well.
- Place the almond paste in the bowl of a stand mixer, breaking it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, or about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
- Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
- Transfer 1½ cups of the batter to a medium bowl, then transfer another 1½ cups of the batter to a second medium bowl. Add the red food colouring to one of the bowls and stir until the batter is tinted throughout. Add the green food colouring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, or 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
- To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with baking paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
- Place the chocolate chips in a microwave-proof bowl and melt in the microwave on low power, about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 2.5 cm-wide strips, then cut lengthwise into 3 cm strips.
These slices will keep, covered, for up to 1 week.