*  Exported from  MasterCook  *
 
                  Pastel De Chocolate Blanco Del Castillo
 
 Recipe By     : The Taste of Mexico
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Mexican                          Mexico
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For The Batter----------------------------
   10                    Egg yolks
    1 1/2  Cups          Sugar
    1 1/4  Cups          Melted butter -- still warm
    2      Cups          Pecans -- ground
    2      Cups          Raw almonds -- skinned and ground
      1/3  Cup           Flour
      1/4                to 1/2 Teaspoon Almond extract
      3/4  Teaspoon      Vanilla extract
   10                    Egg Whites
                         For The Syrup-----------------------------
    1 1/2  Cups          Water
      3/4  Cup           Sugar
      3/4  Cup           Kirsch or rum
                         For the Frosting--------------------------
    8                    Egg yolks
    1 2/3  Cups          Sugar
      2/3  Cup           Water
    2 1/4  Cups          Butter -- room temperature
    9      Ounces        White Chocolate -- grated
      1/4  Teaspoon      Almond extract
      1/2  Cup           Kirsch
                         For the Garnish---------------------------
   11      Ounces        White chocolate -- curls
 
 Preheat oven to 350F degrees.  Grease and flour two 9-inch round cake
 pans.
 
 Prepare the batter:  Beat egg yolks until foamy and lemon colored.
 Gradually add sugar, and beat until mixture forms a ribbon when poured
 from a spoon.  Add butter, a little at a time, until mixture form a
 thick paste.  Add pecans and almonds.  Stir.  Fold flour, almond and
 vanila extracts into the mixture, being careful not to overmix.  Beat
 egg whites until they form stiff peaks, and fold into batter.
 
 Fill cake pans equally with the batter and bake for 45 minutes or
 until done.  Remove from oven, cool for 10 minutes, and remove from
 pans.  Cool completely,  and set on plate (s) with a high rim.
 
 Meanwhile prepare the syrup: Heat the water and sugar in a saucepan,
 and boil over medium heat for 20 minutes.  Remove from heat and stir
 in liqueur.  Pour syrup over the cooled cakes, allowing the cakes to
 absorb the syrup totally.
 
 Prepare the frosting:  Beat the egg yolks until foamy and
 lemon-colored.  Set aside.  Heat sugar and water in a saucepan,
 stirring until the sugar dissolves.  Stop stirring, and heat until the
 mixture reaches hard ball stage (260F on a candy thermometer).  Add
 sugar to eggs in a slow steady stream, beating constantly with an
 electric mixer.  Continue beating until mixture is cool.  Gradually
 mix in butter and chocolate,  alternating.  Add almond extract and
 kirsch and continue beating until thick and smooth.
 
 Place 1 Tablespoon of frosting on a 12-inch serving plate in order to
 stabilize cake layers.  Place one cake layer on plate, and frost.  Top
 with second layer, and frost top and sides of cake.  Swirl frosting
 with a spatula.  Spinkle with white chocolate curls.
 
 
 
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 NOTES : White-Chicolate Castle Cake  Introduced to Mexico City in the
 mid-nineteenth century by Maximilian, archduke of Austria and Carlota
 a Belgian princess.