Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
Step 2
Mix almond filling egg yolks margarine and sugar together in a bowl using an electric mixer until light and fluffy.
Step 3
Combine flour and baking powder in a bowl. Stir into almond mixture.
Step 4
Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
Step 5
Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
Step 6
Bake in the preheated oven until edges are golden brown 10 to 12 minutes. Invert onto wire racks remove waxed paper and turn right-side-up on a baking sheet.
Step 7
Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
Step 8
Place chocolate in a microwave-safe bowl; heat in the microwave until melted 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set about 15 minutes.
Step 9
Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.