White Chocolate Fantasy Cake
Source of Recipe
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)
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