White chocolate fantasy cake

Yield: 10 servings

Measure Ingredient
4 Egg whites
1¼ cup Flour
1 tablespoon Finely shredded lemon peel
2 teaspoons Baking powder
¼ teaspoon Salt
3 ounces White baking bar, chopped
¾ cup Half&Half, light cream/milk
4 ounces White baking bar, chopped
1½ cup Whipped cream
1 tablespoon Cold water
½ cup Fresh raspberries or sliced strawberries
⅓ cup Butter or margarine
1 cup Sugar
1 teaspoon Vanilla
4 Egg yolks
1 cup Fresh raspberries or sliced strawberries
3 tablespoons Raspberry liqueur
½ teaspoon Unflavored gelatin
3 tablespoons Sugar
White chocolate curls
Powdered sugar




For the Cake: 1. In a medium mixing bowl, let egg whites stand at room temperature for about 30 minutes. In a small mixing bowl, stir together flour, lemon peel, baking powder, and salt. Set flour mixture aside. 2. Melt the 3 oz. white baking bar with ¼ cup of the half and half, milk or light cream in a small heavy saucepan over very low heat, stir- ring constantly till baking bar starts to melt.

Immediately remove from heat and stir till baking bar is completely melted smooth. Stir in remaining half and half, milk or cream; cool.

3. In a large mixing bowl, beat the margarine or butter with an elec- tric mixer on medium to high speed about 30 seconds, or until soft.

Add sugar and vanilla; beat till combined. Add the egg yolks, one at a time, beating till combined. Alternately add the flour mixture and the white baking bar mixture, beating on low to medium speed after each addition just till combined. 4. Wash beaters. In a medium mixing bowl, beat the egg whites with an electric mixer on high speed till stiff peaks form. Gently fold in the egg whites into the batter.

Spread batter into 2 greased and light- ly floured 8 x 1½ inch round baking pans. 5. Bake in a 350F oven for 25-30 minutes or till a wooden toothpick in- serted in the center comes out clean. Cool cakes in pans on wire racks, for 10 minutes. Remove from pans. Cook cakes completely on racks.

For the Filling: 1. In a small bowl, combine the 1 cup berries and raspberry liqueur, if using. Set aside till needed. 2. Put raspberry jam in small bowl and stir to soften. Set aside till needed.

To Assemble the Cake: 1. Prepare the frosting and set aside. 2. To assemble cake, place one layer on a cake plate. Drain the liqueur from the berries and drizzle liqueur over the cake layer on the plate. Stir jam again to soften, and spread over the cake layer. Top with ⅓ of the White chocolate frosting. Spoon the 1 cup of berries on top of the frosting. 3. Top the berries with the remaining cake layer. Frost top and sides with remaining frosting. Gently place the White chocolate curls on the frosting on the top of the cake in any manner which you would like. Carefully cover the cake loosely with plastic wrap and chill for up to 24 hours. Just before serving, sprinkle cake with ½ cup berries and sift powdered sugar lightly over cake.

For the Frosting: 1. Chill a medium mixing bowl and the beaters of an electric mixer. 2. Place the white baking bar and ¼ cup of the whipping cream in a small heavy saucepan over very low heat, stirring constantly till the baking bar starts to melt. Immediately remove from the heat and stir until smooth. Cool completely. 3. In a 1 cup glass measure combine the cold water and unflavored gelatin. Let stand 2 minutes. Place cup in saucepan of boiling water. Heat and stir till gelatin is completely dissolved. 4. In the chilled mixing bowl, beat the remaining 1 ¼ cups of whipping cream and sugar with the chilled beaters on medium speed while gradually drizzling gelatin over whipping cream mixture. Beat till soft peaks start to form.

Continue beating, gradually adding cooled baking bar mixture until stiff peaks form. Do not overbeat. Use immediately to frost cake.

Makes 2 ½ cups.

Source: Better Homes and Gardens Magazine, Feb. 1994 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Nutritional Information: per serving: 532 calories, 29 g total fat, 141 mg chol, 193 mg sodium, 62g carbo, 1g fiber, 7g pro.

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