Splurge on a white chocolate dessert

October 13, 1993|By Nancy Byal | Nancy Byal,Contributing Writer

You'll know this white-on-white dessert is something special when you mix in melted white candy bars. (Be sure to save a little candy to top the billowy whipped cream frosting.) Another elegant touch is rippling on the sides, made with a cake comb. To do it yourself, you'll need a cake comb from a cake decorating supply shop. Hold the comb against the sides of the cake and gently pull it around the entire cake (a lazy Susan makes this even easier).

Candy bar raspberry torte

Makes 12 servings

3 2.2-ounce creamy white candy bars with almonds

1/2 cup water

2 1/4 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup margarine or butter

1 1/2 cups sugar

4 egg yolks

1 cup buttermilk

4 egg whites

1/4 cup sugar

10- or 12-ounce jar seedless raspberry jam

1 recipe whipped cream frosting

Reserve half of one candy bar for garnish. Break up remaining bars. In a small saucepan, stir broken candy and water over low heat until melted. Cool for 20 minutes.

Grease and flour three 9-by-1 1/2 -inch round cake pans; set aside. In a medium mixing bowl, stir together flour, baking powder and baking soda; set aside.

In a large mixing bowl, beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add the 1 1/2 cups sugar; beat until fluffy. Beat in egg yolks, then melted candy. Alternately add flour mixture and buttermilk to candy mixture, beating well after each addition.

Wash beaters thoroughly. In a medium mixing bowl, beat egg whites until soft peaks form (tips curl). Gradually beat in the 1/4 -cup sugar, beating until stiff peaks form (tips stand straight). With a spatula, gently fold egg whites into batter, using an up-and-down circular motion.

Divide batter among prepared pans; spread evenly. Bake at 350 degrees about 30 minutes, or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes; remove cake layers from pans. Cool completely on wire racks. To serve, spread jam between layers; frost top and sides with whipped cream frosting. Use a vegetable peeler, cheese slicer or grater to shave reserved candy atop.

Whipped Cream Frosting

Chill a medium mixing bowl and beaters. In the chilled bowl combine 1 1/2 cups whipping cream, 1/4 cup sifted powdered sugar and 1/2 teaspoon vanilla. Beat with an electric mixer on medium speed until soft peaks form.

Nancy Byal is food editor for Better Homes and Gardens Magazine.

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