Viennese Ribbon Cake - cooking recipe

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

Preparation

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