Separate eggs. Beat egg whites until stiff. Cream butter and sugar. Add egg yolks and beat well. Stir in flour. Fold the beaten egg whites into batter. Turn a 9 x 13-inch pan upside down and grease and flour bottom. Spread 2/3 cup of batter on bottom of pan and bake. (Do this 4 times to make 4 thin layers.) Flip these off the pan and cool. Bake at 350° for 10 minutes. Grind almonds and put in sour cream. Place a layer of cake on tray or cookie sheet and spread with filling.
First Layer: Mix 1/2 cup apricot preserves and 1/2 cup sour cream.
Second Layer: Mix 1/2 cup raspberry preserves and 1/2 cup sour cream.
Third Layer: Use filling left from the first 3 layers, mixed together.
Top with layer of cake. Put a pan on top to hold it together and chill overnight. Trim crusts and spread with frosting.
To make frosting: Cream 3 tablespoons butter. Stir in 3/4 cup confectioners’ sugar, 1 tablespoon cream, dash of salt, 1 teaspoon vanilla and another 3/4 cup confectioners’ sugar. The cake may be frozen.