1. Separate eggs. 2. Beat whites to a soft peak. 3. Cream butter with sugar in a large bowl. 4. Add egg yolks and beat. 5. Stir in the flour until it disappears completely. 6. Then fold in beaten egg whites. 7. Grease bottom of 13x9x2" pan. 8. (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter. 9. Spread on pan, not quite to the edges. 10. Bake at 350F oven about 10 minutes until golden brown. 11. Slide off carefully and let cool. 12. Repeat until you have made five thin layers of cake. 13. In a small bowl, grind almonds until fine. 14. Mix in sour cream. 15. Then take 1 layer and spread 1/4 cup apricot preserves over it. 16. Spread 1/3 cup of sour cream mixture on top of preserves. 17. Cover with another layer of cake. 18. Spread 1/4 cup raspberry preserves over top layer. 19. Cover the preserves with more sour cream. 20. Alternate layers between raspberry and apricot preserves. 21. When all layers are put together, cover with wax paper. 22. Lay flat weights on top of it- a few good sized books should do the trick. 23. Leave in refridgerator with weight overnight. 24. In the morning, trim off rough edges. 25. Use Jewel Cake Icing to cover. 26. We usually create little flowers on each of the cakes, using a dragee to make the centre. 27. Cut into 64 square cakes and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
