Life is too short to refrain from eating jam out of the jar.
When I was a wee little girl, my dad used to bring home jellyrolls and share them with me. Cellophane wrapped sponge cake with raspberry jelly peeking out. I believe that they were from Kern’s bakery. I don’t know if Kern’s has closed up or isn’t as readily available around here or if they just stopped making jelly rolls, but I haven’t had one in years.
Sunday, when Mimi and I were checking out Jungle Jim’s, I saw a lovely jelly roll in the bakery there, all oozing with jelly. If I’d been in my right mind, I probably would have bought it. Instead I’d just been traumatized by a big dead eyeball staring up at me from the meatcase and my brain was all agoggle. In retrospect, I guess that’s much better than a live eyeball staring up at me from the meatcase, but that isn’t the point. The point is the cake.
Sunday night, I dreamed of cake. Not just any cake, multiple layers of golden yellow cake with raspberry jam between them. Rather like the jellyrolls of my youth, but not rolled. I saw a tower of thin layers and red jam.
Tonight I finally had enough energy after work to dive into this project. I used the 1-2-3-4 Yellow Cake recipe from The Joy of Cooking, making 3 layers. I sliced each of these layers in half, spreading raspberry preserves between each layer. Then I mixed a little Chambord with the remaining preserves and drizzled them over the top.
What we have here are six layers of love.
