Renewal Cake

INGREDIENTS

INSTRUCTIONS

~-------------------------------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
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.  #299 by "Fred Goslin" <[email protected]>
on Nov 18, 1997

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