Break up the almond paste in the bowl of a stand mixer. Add the butter and beat until well mixed, then add the sugar, almond extract , salt and yolks and beat for about 3 or 4 more minutes with the paddle.

By hand or using the lowest speed of the mixer, stir in the flour, scraping bowl often.

In a separate bowl, beat the egg whites until stiff peaks start to form. Fold them into the batter and stir until well blended. Batter will go from being very thick, to a little looser than chocolate chip cookie dough.

Divide batter evenly among 3 mixing bowls, about 1 ½ cups per pan or by weigh, 14 oz in each bowl. Or just eyeball it.

Dye the batters red, green and yellow.

Spread the batter evenly in each of the pans. This is a chore. Spread first with a knife or spatula, then go back and press lightly with damped fingers right before baking. Keep the layers as even as possible.

Bake cakes at 350 F for 12 to 15 minutes or until a toothpick inserted comes out clean. Note: Time may vary, so check a 12.

Let the cakes cool completely in the pan.

Lay a large sheet of plastic wrap on a flat surface and transfer one cake to the plastic wrap, leaving a large overhand for wrapping. Spread a thin layer of preserves over the cake.

Carefully place the second layer of cake on top of the preserves. Spread the plain cake with a second layer of preserves. Carefully place the third cake on top to make a stack.

Bring the plastic wrap up and around the stack of cakes and then freeze for about an hour or until solid.

Melt the chocolate and shortening (if using) in a microwave using high heat and stirring every 30 seconds. Spread the melted chips over the frozen cake.

When chocolate is set but not quite hard, cut the cake into squares.