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LOCATION: Recipes >> Cakes Chocolate >> White Choc Rasp 01

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WHITE CHOCOLATE FANTASY CAKE
with raspberry filling

4 egg whites
1 3/4 cups all-purpose flour
1 Tbsp. finely shredded lemon peel
2 tsp. baking powder
1/4 tsp. salt
3 oz. white baking bar, chopped
3/4 cup half-and-half, light cream, or milk
1/3 cup margarine or butter
1 cup sugar
1 tsp. vanilla
4 egg yolks
1 cup fresh raspberries or sliced strawberries
3 Tbsp. raspberry liqueur (optional)
1 recipe White Chocolate Frosting (recipe to follow)
1/3 cup seedless raspberry jam
1 recipe White Chocolate Curls (optional)
1/2 cup fresh raspberries or sliced strawberries (optional)
Powdered sugar (optional)

In a medium mixing bowl let egg whites stand at room temperature
for 30 minutes. In a small mixing bowl stir together flour, lemon
peel, baking powder, and salt. Set flour mixture aside.

Melt the 3 ounces white baking bar with 1/4 cup of the half-and-half,
light cream, or milk in a small heavy saucepan over very low heat,
stirring constantly till baking bar starts to melt. Immediately
remove From heat and stir till baking bar is completely melted and
smooth. Stir in remaining half-and-half, light cream or milk;
cool.

In a large mixing bowl beat the margarine or butter with an electric
mixer on medium to high speed about 30 seconds or till softened.
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.

Wash beaters. In a medium miffing bowl beat the egg whites with an
electric mixer on high speed till stiff peaks form. Gently fold
the egg whites into the batter. Spread batter into 2 greased and
ligtdy floured 8xl 1/2 inch round baking pans.

Bake in a 350F oven for 25 to 30 minutes or till a wooden toothpick
inserted near the center of cakes comes out clean. Cool cakes in
pans on wire racks for 10 minutes. Remove from pans. Cool cakes
completely on racks.

In a small bowl combine the 1 cup berries and raspberry liqueur,
if using. Set aside till needed.

Prepare the White Chocolate Frosting. To assemble cake, place one
cake layer on a cake plate. Drain liqueur from berries, if using,
and drizzle liqueur over cake layer on plate. Stir jam to soften.
Spread jam, over cake layer. Top with one-third of the White
Chocolate

Frosting. Spoon the 1 cup berries atop.

Top the berries with remaining cake layer. Frost top and sides with
the remaining frosting. Gently place the White Chocolate Curls on
the frosting on top of cake or all over top and sides of the cake.
At this point, you can carefully cover the cake loosely with,
plastic wrap and chill, for up to 24 hours.

Just before serving, sprinkle cake with the 1/2 cup berries and
sift powdered sugar lightly over cake, if desired. Makes 10 servings.

White Chocolate Curls: Carefully draw a vegetable peeler across
the broad surface of two or three 2-ounce white baking bars (or a
4- to 6-ounce chunk of white baking bar). This works best if baking
bar is at warm room temperature. Use immediately or carefully place
on paper towels in a covered storage container in a single layer.
Store at room temperature or chill.



WHITE CHOCOLATE FROSTING

4 oz white baking bar, chopped
1 1/2 cups whipping cream
1 Tbsp cold water
1/2 tsp unflavored gelatin
3 Tbsp sugar

Chill a medium mixing bowl and the beaters of an electric mixer.
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
baking baking bar starts to melt. Immediately remove from heat and
stir till smooth. Cool completely.

In a 1-cup glass measure combine the cold water and unflavored
gelatin. Let stand for 2 minutes. Place cup in saucepan of boiling
water. Heat and stir till gelatin is completely dissolved.

In the chilled mixing bowl beat the remaining 1/4 cups whipping
cream and sugar with the chilled beaters on medium speed while
gradually drizzling gelatin over the whipping cream mixture. Beat
till soft peaks form. Continue beating, gradually adding cooled
baking bar mixture till stiff peaks form. Do not overheat! Use
immediately to frost cake. Makes about 2 1/2 cups frosting.

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