INGREDIENTS

INSTRUCTIONS

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. 1994 Typed for
you by:  Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
Nutritional Information: per serving: 532 calories, 29 g total fat,
141 mg chol, 193 mg sodium, 62g carbo, 1g fiber, 7g pro.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 333
Calories From Fat: 96
Total Fat: 10.9g
Cholesterol: 80.6mg
Sodium: 345.4mg
Potassium: 340.9mg
Carbohydrates: 55.1g
Fiber: 5.4g
Sugar: 34g
Protein: 6.4g