| sponge |
|
Layer: one cake, drizzle with liqueuer, spread jam over, spread 1/3 frosting over, spoon berries over, top with remaining cake. Frost top and sides with remaining frosting. Sprinkle curls over sides. Refrigerate until needed, up to 24 hours. |
| 1/3 cup margarine |
|
cream until fluffy |
Pour into two 8 inch pans. Bake in moderate oven 25-30 minutes or until ready. Cool in pans 10 minutes, cool completely on racks. |
| 1 cup sugar |
| 1 teaspoon vanilla essence |
| 4 egg yolks |
|
beat in one at a time |
| 1 3/4 cups flour |
|
combine |
|
alternately add flour and chocolate, stirring after each addition |
| 1 tablespoon lemon peel |
finely shredded |
| 2 teaspoons baking powder |
|
| 1/4 teaspoon salt |
|
| 3oz white chocolate |
|
melt in double boiler |
| 3/4 cup light cream |
|
stir in, cool |
| 4 egg whites |
beat until stiff |
|
fold in |
| filling |
| 1 cup fresh raspberries |
Combine, stand until needed |
|
drain |
| 3 tablespoons raspberry liqueur |
reserve liquid |
| 1/3 cup seedless raspberry jam |
|
| white chocolate frosting |
| 1 cup cream |
|
|
Beat, gradually drizzling in gelatin, until soft peaks form |
| 3 tablespoons sugar |
|
| 1 tablespoon cold water |
combine, stand 2 minutes. Stir over double boiled until dissolved. |
| 1/2 teaspoon gelatin |
| 4 oz white chocolate |
melt in double boiler, cool |
|
Gradually beat in. Do not overbeat. |
| 1/2 cup cream |
| garnish |
|
Sprinkle over cake |
| 3oz white chocolate |
run knife across smooth surface of chocolate to make curls |
| 1/2 cup fresh raspberries |
|
| icing sugar |
|
sift over. |