Recipe by HeatherFeather
Elegant and beautiful. Adapted from Better Homes and Gardens 1994. You may also use strawberries in place of the raspberries.
Top Review by Bhrngari
I made this cake for my niece's 10th birthday. I was *very* disappointed it made only a 1" high 8" cake, I needed each layer to be 2" high. It made a very heavy, dense cake that tasted good, but not what I was looking for. I'll have to remake this cake using another recipe. I've posted a photo with my thumb next to the layer for scale.
- 4 large eggs, divided
- 414.03 ml all-purpose flour
- 14.79 ml lemon zest, finely shredded
- 9.85 ml baking powder
- 1.23 ml salt
- 85.04 g good quality white chocolate, chopped (such as Lindt)
- 177.44 ml half-and-half
- 78.07 ml margarine or 78.07 ml unsalted butter
- 236.59 ml granulated sugar
- 4.92 ml vanilla
- 236.59 ml fresh raspberries or 236.59 ml sliced strawberry
- 44.37 ml raspberry liqueur or 44.37 ml raspberry extract
- 78.07 ml seedless raspberry jam or 78.07 ml strawberry jam, at room temperature
- 59.14 ml powdered sugar, to dust
- 118.29 ml fresh raspberry, for garnishing
- 113.39 g good quality white chocolate, chopped (such as Lindt)
- 354.88 ml heavy cream
- 14.79 ml cold water
- 2.46 ml plain gelatin powder (such as Knox)
- 44.37 ml granulated sugar
White Chocolate Curls
- 113.39-170.09 g white chocolate, at room temperature
Directions See How It's Made
- CAKE:Separate eggs and place egg whites into a large mixing bowl and set aside; place yolks into a small bowl and set aside.
- Combine flour, lemon zest, baking powder, and salt; set aside.
- Melt the 3 ounces chopped white chocolate with 1/4 cup of the half n half in a small pan over very low heat, stirring constantly, until the chocolate begins to melt- immediately remove from heat and stir until smooth.
- Stir remaining half-and-half into the chocolate and let cool.
- Cream margarine or butter with granulated sugar on high speed until soft and fluffy.
- Beat in vanilla.
- Add egg yolks, one at a time, beating well after adding each.
- Alternately add the flour mixture and the chocolate mixture, beating on medium-low speed after each addition, just enough to combine (don't over beat).
- Beat egg whites using clean beaters on high speed until stiff peaks form (this may take some time).
- Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round baking pans.
- Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center tests clean.
- Let cake cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.
- In a small bowl, combine 1 cup of the berries and raspberry liqueur or extract, place covered in fridge until needed.
- CURLS: Using a veggie peeler, carefully drag the peeler across the broad surface of the bar of white chocolate over sheets of wax paper- curls of peeled chocolate will fall.
- Carefully arrange in a single layer in an airtight plastic container and chill (amount you make is up to you- you will want enough to completely cover the top of the cake at least).
- Have ready a chilled mixing bowl and chilled beaters.
- Combine 1/4 cup cream and the white chocolate in a small pan and heat over very low heat, stirring constantly, until starts to melt; remove from heat and keep stirring until smooth.
- Let cool completely.
- Have a small pan heating to a boil (just a few inches of water).
- Combine cold water and gelatin powder in a 1-cup glass measure and let stand 2 minutes.
- Place measuring cup into the boiling water (wear kitchen mitts) and heat and stir until gelatin is dissolved (or place in microwave for a few seconds until dissolved).
- Using the chilled bowl and beaters, whip the remaining 1 1/4 cups cream and sugar on medium speed, while gradually drizzling in the gelatin mixture.
- Beat until soft peaks form.
- Continue beating, while adding the cooled chocolate mixture, this time beating until stiff peaks form- do not over beat.
- Use immediately to frost cake.
- TO ASSEMBLE: Place 3 large squares of wax paper onto the cake plate, overlapping edges and letting sides hang over the plate (these will be pulled out later).
- Place one cake layer onto the wax paper.
- Set berry mixture into a strainer over a small bowl and let juices drain.
- Using a pastry brush, brush the liquid over the cake layer.
- Stir jam to soften and spread over the cake layer.
- Top with 1/3 of the frosting and spoon 1 cup of the berries on top.
- Place remaining cake layer on top and frost top and sides of cake with remaining frosting.
- Garnish with curls and gently pull out the wax paper sheets.
- Cover loosely with plastic wrap and chill up to 24 hours, if needed.
- Just before serving, sprinkle with remaining 1/2 cup plain berries and dust with powdered sugar.