Blöte Kage (Rainbow Dessert)

“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

Blöte Kage (Rainbow Dessert)

Course: Cakes & Cupcakes

Ingredients

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

Instructions

  • 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, 1950