2 tablespoons butter unsalted cubed at room temperature
Equipment
bowl
frying pan
baking sheet
oven
whisk
aluminum foil
pastry brush
Directions
Preheat oven to 350° Line three 13x9x2" metal baking panswith foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixerfitted with a whisk; beat until softpeaks form. Slowly add 1/3 cupsugar, beating until stiff peaks form.
Transfer to a large bowl; cover; chill.Using the paddle attachment,beat almond paste and remainingsugar on medium-low untilincorporated, 4–5 minutes.Increase speed to medium-high;gradually add remaining butter.Beat until fluffy. Beat in yolks,then flour and salt. Fold in whitesin 2 additions.Divide batter evenly among 3bowls.
Mix red coloring into 1 bowland green coloring into secondbowl; leave third bowl plain.
Spread1 bowl of batter into each preparedpan; smooth tops.
Bake, rotatingpans halfway through, until justset, 9–11 minutes.
Let cool in pans.
With a pastry brush,spread half of marmalade overgreen cake. Using foil overhang,lift plain layer out of pan. Invertonto green layer; discard foil.
Brush remaining marmaladeover plain layer. Lift red layer outof pan; invert onto plain layerand cover cake with foil.
Top with a 13x9x2" pan.Weigh down pan with severalheavy canned goods to compresscake layers. Refrigerate at least4 hours and up to 1 day.
Remove cans, top pan,and foil.
Transfer cake to a waxedpaper–lined baking sheet.
Spread half of chocolateover cake in a thin layer. Freezefor 10 minutes. Cover with waxedpaper, invert the baking sheet ontop, and flip cake. Uncover andglaze with remaining chocolate.Freeze 10 additional minutes.
Trim cake to 12x8".
Cutcrosswise into six 2"-wide strips.
Cut each strip crosswise into96"-wide cookies. Store in anairtight container.
