Preheat oven to 325°F. Grease three 9x13-inch cake pans with cooking spray and line with parchment paper. Set aside.

In a stand mixer with a paddle attachment, beat together the sugar, almond paste and 1/2 cup of butter until smooth. Add remaining 1 cup of butter and continue to mix until smooth and creamy.

Add egg yolks, milk and almond extract and stir to combine. Add the flour and mix on low until just incorporated.

In another bowl, whip the egg whites until peaks form. Fold the whipped egg whites into the flour. Then divide and separate mixture into three bowls. Add red food coloring to one bowl, green food coloring to one bowl and keep one bowl undyed.

Spread the separate mixtures into separate pans and bake for 15 minutes. Remove from the oven and let cool completely before inverting onto a platter or baking sheet.

Working with the green layer first, spread fig jam to cover the top and place the undyed layer on top. Repeat, spreading the remaining fig jam on top of the undyed layer and placing the red layer on top. Refrigerate for 2 hours.

Melt 1 cup of semisweet chocolate chips and add to the top of the cake. Refrigerate for 2 more hours and turn the cake upside down.

Melt another cup of chocolate chips and add to the other side of the cake before refrigerating again for 2 hours. Cut into squares and enjoy!