Whisk together egg whites in a stand mixer until you have fluffy peaks, then set aside.
Beat together sugar, almond paste, and butter for 2-3 minutes until fluffy.
Add egg yolks, flour, and salt a little at a time until combined.
Fold in egg whites gently.
Divide batter into 3 bowls, add red food coloring to one, and green to another until you have your desired shade.
Choose a batter, and pour into foil-lined and greased 8x11 inch pan. Spread to level.
Bake 10 minutes, then take out and repeat with green and white batters and cool completely.
Pop out green layer, and set on a fresh sheet of foil or parchment. Spread with ¼ cup apricot jam.
Put the white layer on top and cover with ¼ cup jam, then finish with the red layer on top.
Wrap with plastic and refrigerate for 6-8 hours.
Once your cake is set, melt chocolate. Pour half on top and let harden completely.
Cover cake with parchment, turn it upside down, and pour the rest on top of the other side.
Cut into small strips, and serve.