large, ripe bananas, mashed 3/4 cup sugar

From the Kitchen of: The Lacalamita’s

Ingredients

7 oz almond or marzipan paste 1 ½ cups butter, room temp. 1 cup white sugar 4 eggs 2 cups flour, sifted 1 tsp almond extract ¼ tsp salt 1 ½ cups raspberry jam 11 lb semi- sweet chocolate Food coloring

Directions 1. Grease 3 13x9 inch pans and line with wax paper.

Preheat to 350 2. Combine paste, sugar, butter, yolks and almond extract.

Beat until light and fluffy (5mins) 3. Beat in flour and salt (sifted). In a separate bowl, beat egg whites. With a wooden spoon, fold into the almond mixture. 4. Divide dough into 3 equal portions. Add red coloring to one and green to another 5. Spread the batter in separate prepared pans (keep colors separate). Bake for 15 minutes. 6. Remove cakes from pans and let them cool thoroughly. 7. Stack layers, spreading the jam between layers (no jam on top) 8. Place a pan over the cake and something very heavy on top. Refrigerate overnight 9. Trim edges. Melt the chocolate and spread over the cake and down the sides. 10. Cut into squares before chocolate sets