Butter three, 13 inch by 9 inch baking pans. Line the pans with parchment paper and grease the paper.
Preheat oven to 350*F
In a large bowl, cream together the almond paste, butter, sugar and egg yolks until fluffy and smooth.
Stir in the flour.
In a small mixing bowl, beat the egg whites (with clean beaters) until soft peaks form.
Fold the beaten egg whites into the cake batter until it is thoroughly blended.
Divide the cake batter equally among three small bowls.
Colour one portion with the red food colouring and one with the green and leave the third portion uncoloured.
Spread each portion of cake batter into the prepared pans, smoothing the top with an offset spatula.
Bake in preheated oven for about 10-12 minutes, until the edges are a light golden brown.
Transfer the pans on a cooling rack.
Once cooled, invert the green layer onto a cookie sheet and peel off the parchment paper. Spread the raspberry jam evenly all over.
Top with the uncoloured layer and spread evenly with the apricot jam.
Top with the pink layer and cover with saran wrap or cling wrap.
Set a cookie sheet on top to compress the layers together. Refrigerate overnight.
The next day, melt the chocolate in the microwave, in 15 second intervals until melted. Spread the melted chocolate over the pink layer and top with sprinkles of your choice.
Set aside and allow the chocolate to harden.
Once the chocolate is set, trim off the edges with a sharp knife.
When ready to serve, cut 1/2 inch strips across the width and then each strip into 4 pieces. Store in airtight container and keep refrigerated.