Blote Kage (Rainbow Dessert)

1 Large Sponge Or Chiffon Cake,	1 Cup Mashed Apricot Pulp,
-Cooled	-Reserving 1 Tablespoon Syrup
3 Cups Whipping Cream, Whipped	1 Cup Thick Raspberry Jam
-Sweetened With 6 Tablespoons	6 Teaspoons Unflavored Gelatin
-Confectioner's Sugar	Green Pistachio Nuts,
1 Cup Crushed Pineapple,	-Blanched & Shaved
-Reserving 1 Tablespoon Syrup	Fresh Apricots, Halved

Cut cake into four 1-inch layers. Whip sweetened whipping cream until stiff. Put layers together with each of the three different fillings.

Bottom Layer: Pineapple Filling: Soften 2 teaspoons gelatin in 1 tablespoon pineapple syrup. Dissolve over hot water. Stir into crushed pineapple. Tint with green food coloring. Chill. When partially set, fold in 1 cup sweetened whipped cream.

Middle Layer: Apricot Filling: Soften 2 teaspoons gelatin in 1 tablespoon apricot syrup. Dissolve over hot water. Stir into mashed apricot pulp. Chill. When partially set, fold in 1 cup sweetened whipped cream.

Top Layer: Raspberry Filling: Soften 2 teaspoons gelatin in 1 tablespoon fruit juice. Dissolve over hot water. Stir into raspberry jam. Chill. When partially set, fold in 1 cup sweetened whipped cream.

Cover top and sides of cake with remaining whipped cream. Sprinkle with pistachio nuts. Chill for 3 hours before serving. Arrange apricot halves, rounded sides out, around base of the cake. Add a few green leaves. Serve.

Recipe - Jean Hansen - From Betty Crocker's Picture Cookbook, 1956.

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"This one is a bit of work, so it's not made too often.  Worth the effort in the end though.  Mom found this recipe and didn't make it much either because it was a lot of work.  Reserved for very special occasions." - Calla Ferre

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