4 eggs, separated
1 c. (2 sticks) butter
1 c. sugar
2 c. sifted flour
1 (about 5 oz.) can toasted slivered almonds
1 c. dairy sour cream
1/2 c. apricot preserves
1/2 c. red raspberry preserves
Butter Cream Frosting (recipe follows)
Red food coloring
Silver candies
1 sq. semi-sweet chocolate
1 tbsp. shortening

Beat egg whites until stiff enough to form soft peaks. Cream butter with sugar until light in large bowl. Add egg yolks all at once; beat well. Stir in flour until it disappears completely. Fold in beaten egg whites.

Butter, then lightly flour bottom of an inverted metal baking pan, 13 x 9 x 2 inches. Measure about 2/3 cup of batter; spread thinly with spatula on pan almost to edge. Bake in 350 degree oven 10 minutes, or just golden brown around edges. Carefully remove entire layer and cool on wire rack. Cool pan; wash, butter and flour for each of four succeeding baking.

Grind almonds finely, stir into sour cream in small bowl. Place 1 cake layer, topside up, on a cookie sheet. Spread with 1/4 cup apricot preserves, then 1/3 cup sour-cream mixture. Add second cake layer and spread with 1/4 cup raspberry preserves and 1/3 cup sour-cream mixture. Repeat, leaving top plain.

Weigh down layers with a flat pan or board. Chill overnight. Trim crust edges, spread top with Butter Cream Frosting (save 2 tablespoons). Cut cake crosswise into 8 strips (1 1/2 inches wide), cut each strip into 8 cakes. Tint saved frosting pink, decorate half the cakes with a flower swirl, top with a silver candy. Melt chocolate and shortening. Drizzle from a wooden pick in lines over other half of cakes, with clean pick draw lines across to make tiny chocolate squares.

BUTTER CREAM FROSTING:

Cream 3 tablespoons butter until soft, stir in 3/4 cups powdered sugar, 1 tablespoon cream, dash of salt and 1 teaspoon vanilla. Gradually add more sugar (about 3/4 cup) until mixture spread evenly.