Ingredients
2 tablespoon Butter
2 cups Butter
6 Eggs, separated
1 1/3 cups Sugar, divided
12 ounces Almond paste (not Marzipan), chopped
2 3/4 cups All-Purpose flour
1 tablespoon All-Purpose flour
1 teaspoon Salt
3/4 cup Orange marmalade, heated and strained
4 ounces Bittersweet chocolate, chopped and melted
1 teaspoon Green food coloring
1 teaspoon Red food coloring
Preparation
Bake: Preheat oven to 350° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoons butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4–5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9–11 minutes. Let cool in pans.
Layer: With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.
Weight: Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.
Unmold: Remove cans, top pan, and foil. Transfer cake to a waxed paper–lined baking sheet.
Glaze: Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.
Slice: Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.
