For the cake:

• 4 eggs
• 1 cup white sugar
• 4 oz almond paste, broken into little pieces or processed in food processor for 30 seconds
• 2 sticks (1 cup) unsalted butter or margarin
• ½ cup matzah cake meal
• ½ cup blanched almond flour (not almond meal)
• ½ tsp salt
• ½ tsp kosher-for-Passover vanilla extract
• red and green food coloring (about 8 drops each)

For the chocolate glaze:

• 1 cup dark or semisweet chocolate chips
• 1 Tbsp vegetable shortening or vegetable oil
• pinch salt

For the filling:

• raspberry jam

Special equipment: three square baking pans, off set spatula, food scale.