Recipe Index

Ingredients

• Nonstick cooking spray
• 6 Tbsp. almond paste, at room temperature
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 4 large eggs
• 1 tsp. almond extract
• ½ cup whole milk
• 1 tsp. kosher salt
• 1 tsp. baking powder
• 1½ cups all-purpose flour
• Green and red food coloring
• ½ cup seedless raspberry jam
• ½ cup apricot jam
• ½ cup heavy cream
• 4 ounces semisweet or bittersweet chocolate, chopped

Method

1. Heat the oven to 350°F, spray three 9 x 5-inch loaf pans, and line each with a folded parchment sling sprayed as well.
2. Beat the almond paste on low until mostly smooth, add the butter and sugar, and beat for 2 to 3 minutes until light and fluffy.
3. Add the eggs one at a time, then the almond extract and milk, scrape the bowl down, and beat in the salt, baking powder and flour on low until almost combined before finishing with a spatula.
4. Divide the batter between three bowls, stir green coloring into one and red into another, leave the third plain, and scrape each into its own pan.
5. Bake the three loaves for about 20 minutes until a tester comes out clean, then cool them completely in their pans for about an hour.
6. Lift the loaves out on their parchment, set the green loaf on cling wrap, spread it with raspberry jam, stack the white loaf on top, spread that with apricot jam, and finish with the red loaf.
7. Wrap the stack tightly, return it to a loaf pan weighted down with a second pan and cans, and chill overnight or up to 24 hours.
8. Unwrap the pressed loaf, trim a quarter inch from every side, and set the neat rectangle on a rack over a sheet pan.
9. Heat the heavy cream until bubbles appear at the edges, pour it over the chopped chocolate, wait 10 minutes, then whisk the ganache smooth and spread it over the top and sides.
10. Chill the frosted loaf for about 30 minutes until the chocolate sets, then cut it into slices to serve.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data