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- chickenandeggcookbook.com
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.
"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