2 sticks (8 ounces) unsalted butter, plus more for greasing
8 ounces almond paste
1 cup sugar
Zest of 1 orange
Seeds of 1 vanilla bean
5 large eggs, separated
2 cups all-purpose flour
1/2 teaspoon fine salt
About 20 drops red food coloring
About 20 drops green food coloring
Cherry jelly or preserves, for topping cake layer
Apricot jam, for topping cake layer
9 ounces semisweet chocolate, finely chopped
1 1/2 teaspoons honey
1 cup heavy cream
6 tablespoons (3 ounces) unsalted butter
Do ahead! Bake, assemble and cut the cake into strips. Wrap each strip in plastic wrap and store in the freezer for up to 3 months, until you need them. Simply allow the strips to defrost before glazing them. The glaze can also be made ahead of time and kept refrigerated; bring it back to its pourable consistency by heating it in the top of a double boiler.
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