Make the almond cake and cut it down (on both sides to expose the crumb) to 3/4" in height
Place the off cuts of the cake in a large heat safe bowl
Make 2 batches of custard ice cream base with 6 yolks and 1/2 cup sugar in each
Pour both batches over the cake pieces
Add 2 tsp of almond extract
Blend with an immersion blender or traditional blender
Split up the liquid evenly into two medium bowls and add red food coloring to one and green to the other. Place in refrigerator for a few hours.
Make the chocolate magic shell, combining 340 g semi sweet chocolate and 90 g refined coconut oil in a medium microwave safe dish. Heta at 30 seond intervals, stirring in between for 1 minute, then at 15 second intervals until fully melted.
Pour half of the chocolate into the bottom of the silicone cake pan used to make the cake,, making sure its evenly coated. Place in freezer or refrigerator to fully set.
Churn one of the colors of ice cream, and pipe it on top of the chocolate layer in the cake pan. Smooth it out. You want it to be about 3/4" deep, the same height as the cake layer.
Spread apricot or raspberry preserves onto the top of the cake layer, and invert it placing it jelly side down on top of the ice cream layer. Spread more preserves to cover the exposed side of the cake. Return to freezer to set.
Churn the second batch of ice cream and pipe onto the cake layer, smoothing it out. Place in freezer to fully harden ,preferably overnight.
Remelt the leftover chocolate shell, and pout it over the top of the cake, smoothing it out quickly as it will seize up as soon as it gets cold.
Return to freezer for at least 10 minutes to fully set, and then remove the cake from the mold and cut into pieces.