Preheat oven to 350F degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Line two 7 or 8 inch square baking pans with waxed paper. Spray bottom and sides with baking spray. Line outside of pans with baking strips, if desired.
Prepare the Cake Batter
In a large mixing bowl, combine the softened butter and baker's extra fine sugar. Cream together.
Add eggs, one at a time, beating for 30 seconds between additions. Mix in the vanilla and almond extracts.
In a small bow, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add the flour to the creamed mixture, just to combine.
Divide the batter into two equal parts and place one in a small bowl. Add strawberry jam to one, mixing well until the batter is completely pink.
Spread each batter into a prepared pan. Bake in preheated oven for 20-25 minutes, until a toothpick inserted in center of cake comes out clean.
Allow the cakes to set for 10 minutes, and then turn out onto a wire rack to cool completely.
Make the Marzipan
In a large mixing bowl, combine the almond paste (crumbled or chopped into pieces) and powdered sugar. Mix together on low speed until it is sandy in texture.
Add in beaten egg white, lemon juice, and almond extract. Mix together until combined.
Hand knead on a counter or table lightly covered in powdered sugar until smooth. Divide into two equal halves and cover with plastic wrap to keep them moist. This will make 15 oz.
Assemble the Cake
If needed, trim edges from each cake. Cut the white almond cake into four equal strips. Do the same for the pink strawberry cake. Trim all eight strips so they are the same length and size.(If possible, the desired strips should be as wide as the cake is thick.)
Place apricot preserves and water in a medium bowl. Heat in microwave for 20-30 seconds and stir to combine.
Spread preserves on the sides to "glue" one pink and one white strip together. Press gently to adhere the two. Then spread the apricot jam onto the top of this bottom level.
Place a white strip on top of the pink bottom, followed with a pink strip on top of the white bottom, "gluing them together with jam in the center to form a checkerboard pattern. Repeat with the second cake.
Spread preserves to cover all sides of both cakes, leaving ends uncovered.
Cover Cakes with Marzipan
Once you have the cakes assembled, it's time to roll the marzipan. Place one half of marzipan on a piece of parchment paper lightly dusted with powdered sugar. Roll to 1/8" thick, long enough to fit the length of the cake, and wide enough to cover all four sides, adding extra for pinching together. You leave the ends of the cake uncovered. If desired, use a ruler to help with the calculations.
Carefully transfer one cake within an inch of one end of the marzipan. Using the parchment paper as an aid, lift the marzipan up along one side, then carefully roll the cake until it is completely wrapped in marzipan, smoothing with your hands and gently pressing to adhere as you go. Pinch to seal along the edge. Trim front and back as needed.
If desired, you may mark the ten slices on top using a knife, or create a crisscross design on the top of the cake for decoration. Sprinkle the top with dried roses for a garnish.
Repeat these assembly steps for the second cake. Chill for at least two hours before serving. Slice into 1" pieces.
To store, cover both cakes tightly in plastic wrap and place in an airtight container for up to three weeks in a refrigerator or freeze for up to three months.
This recipe makes two cakes and will serve up to 20 people.
Notes
*While risks are low, consumption of raw or undercooked eggs, shellfish, and meat may increase the risk of foodborne illness.
*Unless otherwise indicated, all butter used on this recipe site is salted.