Jewel Cakes
- Ready In:
- 24hrs 30mins
- Ingredients:
- 13
- Yields:
-
64 small cakes
ingredients
-
Jewel Cakes
- 4 eggs
- 236.59 ml butter
- 236.59 ml sugar
- 473.18 ml flour
- 118.29 ml red raspberry preserves
- 118.29 ml apricot preserves
- 141.74 g can slivered almonds
- 236.59 ml sour cream
-
Jewel Cakes Icing
- 177.44 ml powdered sugar
- 44.37 ml butter
- 14.79 ml cream
- 0.25 ml salt
- 14.79 ml vanilla
directions
- Separate eggs.
- Beat whites to a soft peak.
- Cream butter with sugar in a large bowl.
- Add egg yolks and beat.
- Stir in the flour until it disappears completely.
- Then fold in beaten egg whites.
- Grease bottom of 13x9x2" pan.
- (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter.
- Spread on pan, not quite to the edges.
- Bake at 350F oven about 10 minutes until golden brown.
- Slide off carefully and let cool.
- Repeat until you have made five thin layers of cake.
- In a small bowl, grind almonds until fine.
- Mix in sour cream.
- Then take 1 layer and spread 1/4 cup apricot preserves over it.
- Spread 1/3 cup of sour cream mixture on top of preserves.
- Cover with another layer of cake.
- Spread 1/4 cup raspberry preserves over top layer.
- Cover the preserves with more sour cream.
- Alternate layers between raspberry and apricot preserves.
- When all layers are put together, cover with wax paper.
- Lay flat weights on top of it- a few good sized books should do the trick.
- Leave in refridgerator with weight overnight.
- In the morning, trim off rough edges.
- Use Jewel Cake Icing to cover.
- We usually create little flowers on each of the cakes, using a dragee to make the centre.
- Cut into 64 square cakes and enjoy!
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RECIPE SUBMITTED BY
Debbie Smith
United Kingdom