Recipe - Viennese Continentals

8 Eggs; separated
2 cup Butter or margarine;
softened
2 cup Granulated sugar
4 cup Sifted allpurpose flour
Red food coloring
Green food coloring
1 cup Apricot preserves
1 cup Red raspberry preserves
Chocolate Butter Cream; see
recipe

Line three 9 by 13inch baking pans with aluminum foil so that 3 inches of
foil extends on two sides to form "handles." Grease foil. Preheat oven to
350 degrees. With an electric mixer, in a clean glass or metal bowl, beat
egg whites until they form soft peaks. Set aside. In another bowl, beat
together egg yolks, butter and sugar until light and fluffy. Beat in flour
on low speed of mixer. Fold in egg whites. (The mixture will be thick like
cake better.) Divide batter into three equal portions. Tint one portion
green, one pink and leave the other plain. Divide each color of dough into
three equal portions. Spread one portion of the green dough in each of the
3 pans, to within One fourth inch of the edge. Bake, one pan at a time, about 8
minutes, or until the edges are just turning golden brown. Remove cake from
pan, using foil handles. Remove foil from each cake layer after baking and
let layers cool on flat surface. Cool and wash each pan, line again with
greased foil and repeat process, baking the pink batter in three parts and
the plain batter in three parts. Each of the nine baked layers will be very
thin. Place one plain layer, topside up, on a cookie sheet. Spread with
1/3 apricot preserves. Top with one pink layer; spread with 1/3 cup
raspberry preserves. Add one green layer; spread with 1/3 of the chocolate
butter cream. Repeat each later, but albeit the chocolate butter cream on
the top of the last green layer. (Don't worry about matching the layers
perfectly straight; the edges are trimmed later.) Cover top with plastic
wrap; put a large cutting board or cookie sheet on top of the cake. Weigh
the board down with two 5pound sacks of flour or sugar; refrigerate
overnight. Cover and refrigerate the remaining chocolate butter cream. The
next day, trim away the crisp edges of the cake. Spread the remaining
chocolate butter cream on top. Cut into 1 by 1 1/2inch pieces. Store,
covered in refrigerator up to a week, or freeze for longer storage. Yields
about 72 cookies.

Tester's notes: The recipe is timeconsuming, but yields a large number of
cookies for the effort. The flavor, appearance and taste are superior. Do
not spread jam on too thin or too thick, but cover the baked layer
completely. The jam helps hold the layers together. The refrigerated butter
cream will be stiff the second day; set it out about 30 minutes before you
want to frost the top layer. (I warmed my cold frosting on 50 percent power
in the microwave oven for 30 seconds.) I cut my baked and frosted product
into thirds. Wrap each portion in waxed paper, then put each in freezer
bags. Later, thaw portion in refrigerator overnight and slice into serving
pieces. I cut my serving pieces smaller than recommended.

Recipe Source: St. Louis PostDispatch 12071998

Formatted for MasterCook by Susan Wolfe vwmv81a@prodigy.com

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