Three Ways To Heaven Cake

Three Ways To Heaven Cake

6 eggs, separated into yolks and whites
1 cup sugar
1/4 cup water
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 cup cake crumbs
1/4 teaspoon cream of tartar
1/4 teaspoon salt
FOR THE FILLING
2 tablespoons gelatine
1 cup crushed pineapple
1/2 cup raspberry jam
1/2 cup cold water
1 cup apricot puree
3/4 cup chopped pecans
3 cups whipping cream

Instructions

Preheat oven to 325 degrees F.

Beat egg yolks well, adding sugar gradually.

Fold in water and vanilla and lemon flavorings.

Fold in cake rumbs.

Beat egg whites until frothy. Add tartar and salt. Beat until still.

Fold egg white mixture into yolk mixture. Pour into ungreased angel food pan and bake 1 hour at 325 degrees.

When cake is cool, remove from pan. Split into three layers.



Prepare filling:


Sprinkle gelatin over cold water and let stand 10 minutes. Dissolve by placing in a pan of hot water.

Drain pineapple and puree apricots. Set aside.

Whip cream, and slowly whip in gelatin.

Divide gelatin and whipped cream mixture into three parts.

Add one fruit to each of the three parts (pineapple, apricot and raspberry). Mix thoroughly.

Spread one fruit mixture onto each of the cake layers.

Frost sides and center of cake with plain whipped cream. Sprinkle top of cake with nuts.