6 ounces fine textured pound cake
1 1/2 tablespoons raspberry jam
1 1/2 tablespoons apricot jam
1 1/2 tablespoons strawberry jam


1. Trim the outside of the pound cake, and cut it into six slices, each 1/4 inch thick. Spread the raspberry jam on the top surface of one slice, the apricot jam on the top surface of another slice, and the strawberry jam on the top surface of a third slice.

2. Top with the remaining pound cake slices to create three sandwiches. Cut each into different shapes: one into squares, one into triangle, and one into rectangles.

3. Arrange on a plate and serve.
These tasty sandwiches are wonderful to serve at a tea or for an afternoon picnic. Jacques Pepin suggests experimenting with different flavors of jams and fruit preserves.
Jam Sandwiches
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