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1
Cake.
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2
Preheat oven to 350.
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3
Grease and line a jelly pan roll.
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4
Beat all ingredients except egg whites in a large bowl on low for 30 seconds.
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5
Beat on High for 2 minutes.
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6
Beat in egg whites on high for 2 additional minutes.
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7
Pour batter into pans and bake about 20 minutes until inserted tooth pick comes out clean.
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8
Cool for 10 minutes and remove from pan.
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9
Cut crusted ends off and discard.
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10
Cut cake into 4 perfectly equal squares (use ruler).
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11
Using a serrated knife, carefully slice each quarter into two layers.
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12
Filling.
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13
Lightly brush first layer with Ameretto (or other liquor of your choice).
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14
Do not soak the cake.
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15
Warm jam so it spreads easily, and lightly brush cake (it should be very thin).
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16
Repeat until you have 4 layers of cake (do not brush top layer).
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17
Losely cover and refrigerate cake until filling has completely set (several hours).
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18
Cut each square into 12 small cakes (use a ruler), keep other cakes in place to help support the others.
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19
Poured Fondant.
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20
Mix all ingredients in top of a double boiler until smooth (about 100 degrees).
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21
Remove from heat but keep over the hot water.
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22
Place cakes on a cooling rack, and gently laddle glaze over the cakes.
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23
Refrigerate and enjoy.
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24
Experiment with different combinations.
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25
I like Chambord and seedless blackberry jam.
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26
Grand Marnier is also yummy with orange marmalade.
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27
Try apricot jam with peach schnops or Kalua with chocolate cake.
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28
The possibilities are endless.
