Almond Cake:

2/3 pound (300 grams) almond paste

2/3 cup (135 grams) granulated white sugar

2/3 cup (150 grams) unsalted butter, at room temperature (cut into pieces)

1/2 teaspoon pure vanilla extract

3/4 cup (about 4 large eggs) (190 grams without shell), at room temperature

2/3 cup (85 grams) all purpose flour

1/4 teaspoon (1 gram) salt

Filling:

1/4 cup (60 ml) apricot preservies, heated and strained

1/4 cup (60 ml) seedless raspberry preserves, heated

White Chocolate Glaze:

8 ounces (230 grams) white chocolate, coarsely chopped

6 tablespoons (80 grams) unsalted butter, cut into small pieces

1 tablespoon (13 grams) vegetable shortening

Royal Icing: (optional)

1 large egg white (30 grams), at room temperature

1 teaspoon freshly squeezed lemon juice

1 1/2 cups (180 grams) confectioners sugar (powdered or icing sugar), sifted