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    White Chocolate Fantasy Cake


    Source of Recipe


    Christmas Cheer

    List of Ingredients




    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
    1/3 cup seedless raspberry jam
    1 recipe White Chocolate Curls (optional)
    1/2 cup fresh raspberries or sliced strawberries (optional)
    Powdered sugar (optional)

    Recipe



    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 lightly floured 8 x 1 1/2 inch round baking pans.
    Bake in a 350'F 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

    used for White Chocolate Fantasy Cake with Raspberry Filling
    (Fix it just before frosting the cake.)

    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 1/2 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
    cup 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 overbeat! Use immediately to frost cake. Makes about 2 1/2
    cups frosting.


 

 

 


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