Preheat your oven to 325°F (165°C) and line three 9x13-inch baking sheets with parchment paper.

Beat the egg whites until stiff peaks form, about 5 minutes with an electric mixer on high speed.

In another bowl, cream the butter, white sugar, and almond paste until smooth and creamy.

Gradually mix in the powdered sugar, milk, egg yolks, and almond extract until well incorporated.

Gently fold in the all-purpose flour and then the beaten egg whites until you have a uniform mixture.

Divide the batter into three bowls. Color the first bowl with red food coloring, the second with green, and leave the third plain.

Spread each colored batter into the prepared baking sheets and bake for 8 to 10 minutes, then allow to cool completely.

Spread raspberry jam on the green layer, stack the plain layer on top, followed by the red layer.

Refrigerate the layered cake for 4 hours with a heavy object on top to set.

Trim edges of the cake to form a neat rectangle measuring 7 ½ by 10 ½ inches.

Melt chocolate chips with vegetable oil in a microwave-safe bowl until smooth.

Dip each side of the layered cake into the melted chocolate glaze and allow to set on parchment paper.

Once set, cut the cake into 1 ½-inch squares and serve.