Grease 3 pans (13x9x2), line with waxed paper, grease again.
Beat almond paste, butter, sugar, egg yolks and almond extract for 5 minutes.
Beat in flour and salt. In a small bowl, Beat egg whites.
Fold into almond mixture. Remove 1 1/2 cups of batter.
Smooth into prepared pan. Remove another 1 1/2 cups
and add green color, add red to the remaining batter.
Bake at 35~ for 15 minutes.
Remove cakes from pan and cool.
Place green layer on cookie sheet.
Heat jam and spread 1/2 on green layer, slide yellow layer on top.
Spread with remaining jam, slide pink layer rightside up onto yellow layer.
Cover with plastic wrap weighted down with a cutting board.
Refrigerate overnight. Melt chocolate and spread on cake.
Let dry. Cut into 1 inch square pieces.
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