8 ounces almond paste
sticks unsalted butter, room temperature
3/4 cup sugar
tsp almond extract
(4) large eggs separated
Red food colouring
Green food colouring
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
8 ozs dark chocolate
tblsps unsalted butter
13” x 9” x 2” jelly roll pans
Preheat oven to 350 degrees F. Coat each pan with cooking spray and line with parchment paper.
Place almond paste and two tsp sugar into a food processer and blend until fine meal. Put mixture into bowl of stand mixer with paddle attachment and add butter and remaining sugar. Beat on high speed until light and fluffy. Reduce speed to medium add almond extract, add egg yolks and beat well until incorporated. Fold in flour by hand.
Beat egg whites until soft peaks form. Fold into batter until thoroughly blended. Divide mixture into (3) – add food colour to two parts. Spread into prepared pans using off-set spatula ensuring batter is spread to edges. Bake for approximately 12 – 14 minutes. Let cool in pans for approximately (5) minutes then invert onto cooling rack and allow to cool completely.
To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread raspberry jam evenly over the top. Place the vanilla layer on top and spread with apricot preserves. Top with red layer. Cover with plastic wrap and place a heavy cutting board or cake pan on top to weight the sponge down. Refrigerate overnight.
Next day place the chocolate and butter in a microwaveable bowl and melt in (15) second bursts until melted and smooth. Remove sponge from refrigerator, trim edges to straighten up. Spread chocolate on top and allow to set up. Cut cake into even squares. . May be stored in airtight container in refrigerator for up to one week. Do not leave petit fours out too long when serving or the sponge may dry out. Best to keep covered until needed.