Give your dessert a clever name – and tell us about your recipe.
Emma Spell's Jelly Torte, reviving a recipe an elderly woman from Georgia gave me more than 30 years ago.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
Mrs. Spell's original recipe uses all-purpose flour. To meet the challenge, I used almond flour and separated the eggs, beating the whites to lighten the batter. The layers are very thin and bake quickly, requiring old-fashioned cake pans with a circular releasing handle. (Maybe I should've included a photo of one!) Almond flour made them a little more crumbly, so there are a few rough edges and tears, but once the whipped cream and jelly or jam gets added, no one is the wiser!
How did you add a Wisconsin twist to your flavors or decoration?
Eggs, cream and butter were all Wisconsin-based. Plum jam was homemade by my parents and comes from their orchard in central Wisconsin. I used an entire pint in here, and came up a bit short for the top.
How did you do?