• Prepare 3 jelly roll baking sheet pans with butter and flour then place parchment paper on top and spray paper with non-stick spray.
• Make batter by placing Almond Paste and ¾ cup of Sugar in the bowl of stand mixer. Run mixer until a crumbly mixture is achieved.
• Slowly add Room Temperature Butter and blend.
• When butter and sugar mixture is well blended slowly add Egg Yolks and blend.
• In a separate bowl sift together Flour and Salt. Slowly add flour mixture to batter and blend to incorporate.
• In a clean chilled bowl beat Egg Whites until foamy.
• Add additional 2 tbsp of Sugar and continue to beat until firm peaks are formed.
• Mix ⅓ of the stiff whites into batter until blended, then gently fold in remaining ⅔ of the stiff egg whites into batter. The finished batter should be fluffy.
• Divide batter equally into 3 clean bowls to color. Leave one bowl as is.
• To the second bowl add Red Food Gel (a little at a time) to make a salmon/red batter.
• To the third bowl add Green Food Gel (a little at a time) to make a medium green batter.
• Pour each batter into a separate prepared jelly roll pan and with a wet spatula spread batters to edge of pans.
• Bake in a 350℉ for 8-10 minutes or until lightly browned around edges. Let cool completely in pans.

Assemble

• Slide the green layer on a large cutting board (one that will fit in your refrigerator) parchment paper side down and spread with ½ jar of Smooth Apricot Jam. Don't worry about the parchment paper you will remove it later when assembling.
• Place plain colored layer on top parchment paper side up and remove parchment paper then spread with remaining ½ jar of Smooth Apricot Jam.
• Place red layer on top and remove parchment paper.
• With a clean jelly roll pan upside down place on top of cake and gently press pan to compress cake.
• Wrap cake and top pan with some plastic wrap and weigh pan down with some canned goods and refrigerate 4 hours to overnight.
• Remove chilled cake from refrigerator and unwrap. Flip over on top of cutting board and remove the last piece of parchment paper.
• In a double boiler melt Semi-sweet Chocolate until smooth and creamy.
• Spread chocolate over chilled cake and let set for 3-5 minutes but not harden.
• With a sharp warm knife cut into small petit four sizes and let chocolate harden. If chocolate is not smooth with a warm spreader smooth out chocolate icing. Alice's trick was to make the chocolate icing a little thicker than most bakeries do.
• Store in an air-tight container in a cool and dry place. These freeze well too if you want to make them in advance. To serve remove from freezer and let come to room temperature for about 20 minutes before serving.