Friday, December 30, 2011

Ribbon Jewels

This recipe comes to you from the Slow Jams on the road!  During the holidays some of us are traveling and we brought one of our beloved holiday cookie recipes with us (and of course, some Slow Jams!).  These Ribbon Jewels will make any traveler feel right at home.


Makes about 3 dozen

4 eggs separated
1 cup (2 sticks) butter
1 cup sugar
2 cups flour
3/4 cup slivered almonds, ground in food processor
1 cup sour cream
1/2 cup Slow Jam's Peach Jam
1/2 cup Slow Jam's Raspberry Jam  

3/4 cup powdered sugar
3 tbs softened butter
1 tbs cream
1 tsp vanilla
Dash of salt  

Preheat oven to 350 degrees.  Beat egg whites until they form soft peaks.  In a separate bowl, cream butter and 1 cup sugar.  Add yolks one by one and beat until smooth. Fold in egg whites.  Mixture may take a minute to come together.  Separate the batter into 5 even portions.      

Flip over a 13x9x2 inch baking sheet and butter and flour the bottom (yes, you are using the back of the pan because you need a flat surface).  Take one portion of the batter and spread it across the back of the prepared pan, using a spatula or frosting knife.  Try to get it spread out as evenly as possible and do not be afraid if it looks too thin, it will puff up during baking. Try to get the batter closest to each edge. 

Bake at 350 degrees for about 10 minutes.  Try not to let the edges of the cake brown.  Once you remove the pan from the oven, slide the cake (which will now actually resemble somewhat of a giant sugar cookie in both looks and texture) onto a wire rack.  Repeat process with next 4 portions of batter.

Once all layers are prepared, mix almonds and sour cream together.  Prepare a sheet of wax paper or parchment paper and place first layer of cake onto the sheet.  Spread layer with ¼ cup of the peach jam and then top with a layer (1/3 cup) of the sour cream mixture.  Place another cake layer on top and spread with ¼ cup of raspberry jam and then another layer (1/3 cup) of the sour cream mixture.  Repeat this process and then leave the top layer plain. 

Wrap the cake up neatly and place on a sheet pan.  Cover the cake with weights, cans or books and refrigerate overnight. 

When you are ready to frost the cake, cream 3 tbs of softened butter with the powdered sugar, cream, vanilla and dash of salt.  Frost the cake and let sit for a couple hours to set.  Once you are ready to cut the ribbon jewels, take a sharp knife and score the top and sides of the cake evenly.  Cut into 1 inch squares or small bite size rectangles – whichever you prefer.  These are beautiful! 

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