White Chocolate Raspberry Fantasy Cake

Recipe by HeatherFeather
READY IN: 24hrs 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • FROSTING:
  • 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.
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