7oz. red JamI used Cherry, but you could use Raspberry
7oz. Blueberry Jam
FOR THE TOPPING:
8oz. vegan White Chocolate
Colored Sanding Sugar in red and blueor you can make your own
Preheat oven to 350 degrees.
Prepare three 8'x8" cake pans with a small amount of cooking spray followed by parchment. Allow for some overhang. This will help you to remove from the pan.
In the bowl of an electric mixer, combine all of the ingredients for the batter.
Divide evenly between the three BOWLS. I used a kitchen scale.
Tint one red, one blue and leave the other uncolored.
Transfer each to a prepared pan.
Bake for 20 minutes or until the edges are slightly golden brown and a toothpick inserted comes clean. Cool completely in the pan.
Once all three are cool, spoon 7 oz. of cherry jam into a bowl. In another bowl, the blueberry jam. Microwave for just a few seconds to loosen them up to spreadable consistency.
The blue layer is our base. Still in the pan, spread the cherry jam over this layer. Top with the vanilla layer. Top this with the blueberry jam. Finally, top with the red layer. Cover with plastic wrap and using your pan, press gently to adhere all the layers. Leave the pan in place and put a heavy can on top. Refrigerate for several hours, better if you can do it overnight. This allows the flavors and layers to bind.
Remove from the refrigerator and melt the white chocolate in the microwave in 30 second intervals. Stir each time. Spread onto the top of the red layer and top with your red, white and blue sprinkles (see the post if you are making your own).
Refrigerate until white chocolate begins to set. Cut into 25 squares and return to the refrigerator allowing to chill until serving. You could even cut them smaller if you wish.