Viennese Ribbon Cake Recipe

Name: Viennese Ribbon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter or margarine, softened; 1 c. sugar; 1 tsp. vanilla; 4 eggs; 1 tsp. salt; 2 c. flour; sour cream; 1 1/2 c. pecans, finely chopped; 6 Tbsp. red raspberry jam; 4 Tbsp. apricot jam

Servings: persons

1
Heat oven to 350u00b0.
2
Grease and flour the bottom and side of jelly roll pan (15 X 10).
3
Measure butter, sugar, vanilla, eggs, salt and flour into mixing bowl.
4
Beat 3 minutes on medium speed. Spread 1/3 of mixture into prepared pan.
5
Repeat, baking three total pans about 7 minutes each; cool.
6
Mix sour cream and nuts. On two layers spread 3 Tbsp. raspberry jam; layer of sour cream mixture; and 2 Tbsp. apricot jam.
7
Stack layered cakes on top of each other; leaving the top layer plain.
8
Cut off edges and leave in freezer overnight.
9
Frost with creamy frosting and sprinkle with decorated sugar.

1868

kcal

Calories

125

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. butter or margarine, softened, 1 c. sugar, 1 tsp. vanilla, 4 eggs, and more.

Yes, Viennese Ribbon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Viennese Ribbon Cake

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