Preheat the oven to 350°F. Grease and flour three 8-inch round pans and set aside.
In a stand mixer, combine the butter and sugar until light and fluffy.
Add in the almond paste and continue to beat on medium speed until incorporated. Beat in the eggs one at a time, then beat in the almond extract, scraping down the bowl as needed.
Add the flour, baking powder, salt, and milk beating low speed just until incorporated.
Divide the batter evenly between 3 bowls, then color each bowl a different color and then pour the batter into the prepared cake pans.
Bake for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn the cakes out of the pans and allow to cool completely.
Assemble the cake with the pink cake layer as your base, and spread the raspberry jam over the pink layer. Top with the yellow cake layer, followed by the apricot jam, and finally the green cake layer. If you'd like you can make and spoon the ganache over the top of the cake to finish.
Servings 12