White Chocolate Fantasy Cake

---------- Recipe via Meal-Master (tm) v8.02

Title: WHITE CHOCOLATE FANTASY CAKE
Categories: Cakes
Yield: 10 servings

-----------------------FOR THE CAKE-----------------------
4 Egg whites
1 1/4 c Flour
1 tb Finely shredded lemon peel
2 ts Baking powder
1/4 ts Salt
3 oz White baking bar, chopped
3/4 c Half&Half, light cream/milk
1/3 c Butter or margarine
1 c Sugar
1 ts Vanilla
4 Egg yolks
1 c Fresh raspberries or sliced
-strawberries
3 tb Raspberry liqueur

---------------------FOR THE FROSTING---------------------
4 oz White baking bar, chopped
1 1/2 c Whipped cream
1 tb Cold water
1/2 ts Unflavored gelatin
3 tb Sugar

---------------------FOR THE GARNISHES---------------------
1/2 c Fresh raspberries or sliced
-strawberries
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 1/4 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 1 1/2
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 1/3 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 1/2
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 1/4 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 1/4 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 1/2 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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