Separate the bars/logs so you can spread the chocolate down the sides. Slice the cake in long lengthwise into 1 1/2" wide logs (5-6 of them).Using a sharp knife, trim cake edges to form an even block.Spread heated raspberry jam over the plain white cake and top with red cake. Top with plain (white) cake for the middle. Spread using a spatula heated apricot jam over the green cake. Place green cake on a clean solid tray or cutting board using wax paper on the bottom.
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