Ingredients
Method
- Preheat the oven to 350 F
- Equipment needed: (3) 13 x 9 rimmed baking pans (quarter sheet pans), spatula, stand mixer, Nonstick cooking spray, parchment paper
- Spray the top of the parchment paper.
- In a stand mixer, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth. Add the remaining 2 sticks of butter and salt continue to mix until smooth.
- Gradually add the egg yolks, milk and almond extract. Add the flour and slowly mix until combined and set aside.
- In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between 3 bowls.
- Stir the red food coloring into the first bowl of batter until desired color, then stir the green color into the second bowl of batter until until desired color, Spreadp them into the greased and parchment sheet pans, and bake for 10 -12 minutes. Then let cool completely.
- Wrap the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours.
- Melt the chocolate chips in a small bowl in the microwave for 1-2 minutes until smooth. Whisk in the oil until the chocolate has a glossy shine. Let the chocolate cool a bit.
- Pour the chocolate over the top the cake and spread it evenly from edge to edge with spatula.
- Allow the chocolate to harden in the refrigerator for at least an hour.
- Cut the cake into 1½-inch squares, then serve.