---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 10 servings
 -----------------------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
       3 tb Raspberry liqueur
 ---------------------FOR THE FROSTING---------------------
       4 oz White baking bar, chopped
   1 1/2 c  Whipped cream
       1 tb Cold water
     1/2 ts Unflavored gelatin
       3 tb Sugar
 ---------------------FOR THE GARNISHES---------------------
     1/2 c  Fresh raspberries or sliced
            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. 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.