Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang.

In a large bowl, mix the softened butter and granulated sugar until light and fluffy using a mixer.

Beat in the eggs one at a time, ensuring each is well combined before adding the next. Add the almond extract and mix until incorporated.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined.

Divide the batter into three equal portions. Color one portion red, another green, and leave the last one uncolored.

Pour each colored batter into the prepared pan, smoothing them into even layers.

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the layers to cool in the pan for about 10 minutes, then lift them out to cool completely on a wire rack.

Once cool, spread a layer of apricot jam over the uncolored layer, stack on the green layer, and spread more jam before topping with the red layer.

Wrap the layered stack tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Melt the chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals until smooth.

Remove the stacked layers from the refrigerator, trim edges if needed, and pour the melted chocolate over the top.

Allow the chocolate to set before cutting into small rectangular pieces.