Yum! sounds wonderful! Glad I saw your posts on this thread.
You're right CuylerLady, spring form pans are the way to go. I can see why you would have trouble taking them out of a regular pan. Only I don't have 3 spring forms the same size. I would have to make them pyramid style, or perhaps I could insert a parchment paper "collar" into a regular pan. 30 to 40 min. is a long time to bake one at a time!
And I'm guessing that just about any preserves would do - as long as they are the consistency of 'jam'? I believe I would also dot with real fruit on the top. Back in the '60's fresh fruits were almost only available during their season or outrageously expensive.