INGREDIENTS

INSTRUCTIONS

CAKE
FILLING
DECORATIONS
To make the Cake:
Preheat oven to 350oF. Grease and flour an 8- or 9- inch springform
pan.
In a medium bowl, combine flour, baking soda and salt. Miz well with
a wire whisk and set aside.
In large bowl combine sugars with an electric mixer on medium speed.
Add butter and beat to form a grainy paste.
In small bowl combine cocoa powder and boiling water, and stir until
smooth. Add cocoa mixture, eggs and vanilla to butter and sugar;
blend well to form a smooth batter., Alternately add the flour
mixture and the buttermilk to the batter. Blend at low speed just
until combined.
Pour into prepared pan. Bake 25-35 minutes or until a knige inserted
into the middle of the cake comes out clean. Leaving the cake in the
pan, cool to room temperature, then refrigerate to make slicing
easier.
To prepare the filling:
In medium bowl with an electric mixer and clean beaters, beat the
sugar and cream cheese until well blended. Add egg and beat until
light and fluffy.
Next melt white chocolate in a double boiler. While chocolate is
melting, in a small metal bowl sprinkle gelatin over the cold water.
Let gelatin bloom for 5 minutes, then dissolve it over a double
boiler until clear and smooth.
Gradually add dissolved gelating to the cream cheese-sugar mixture,
beating continuously at medium speed until smooth. (If you beat it
too fast, the gelatin will stick to the sides of the bowl.)
Add whipped cream to the mixture and blend until smooth. With a rubber
spatula, fold the white chocolate and vanilla into the cake batter
thoroughly.
To assemble cake and filling:
Remove sides of springform pan. Cut cake into 2 layers and set the top
layer aside. Replace sides of the springform pan, leaving bottom
layer of cake in pan.
Pour filling over bottom cake layer. Carefully place the other cake
layer on top of the filling. Refrigerate for several hours.
When filling is firm, remove sides of pan and pleace the cake on a
platter. Coat the sides of the cake with macadamia nuts. Dust the top
if desired, add rosettes of whipped cream, chocolate shavings and
more macadamia nuts. Refrigerate until ready to serve. Beat milk with
lemon juice until thick. Fold in strawberries and whipped cream.
Divide among crepes; fold. Garnish with additional whipped cream and
a strawberry centered on the cream. Yields 6 servings. Soak gelatin
in milk, in custard cup. Set cup in boiling water; stir until gelatin
is completely dissolved. Combine yogurt, sugar, and salt. Stir in
gelatin mixture. Stir in berries and lemon juice. Chill until
slightly thickened; beat until foamy. Fold in whipped cream. Pour
mixture in metal ice-cube tray. Cover with foil; freeze. NOTE: I have
also made this with approx 1/2 of 1 pint of fresh strawberries, well
crushed. I then froze it in a Donvier ice cream maker. Delicious! *
hulled, cleaned, and halved
continued in part 2

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