White Chocolate Cream Cake
3 oz. white baking bar, chopped
1/2 t. salt
2-1/4 C. flour
1-2/3 C. heaving whipping cream
2-1/4 t. baking powder
1 t. almond extract
Grease two 8 or 9" rounds. Heat white baking bar over low heat, stirring occasionally till melted; cool. Mix dry ingredients; reserve. Beat whipping cream in chilled, large bowl till stiff; reserve. Beat eggs about 5 minutes or until thick and lemon colored. Beat in melted white bar and almond extract. Fold egg mixture into whipped cream. Add flour mixture about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans. Bake at 350 degrees; 8" 35-40 minutes, or 9" 30-35 minutes. Cool in pans 10 minutes on wire rack, remove to rack to cool completely.
Raspberry Mousse Filling
This is supposed to have an exceptionally intense berry flavor.
10 oz. frozen, sweetened raspberries
1 C. whipping cream
1 envelope unflavored gelatin
3 T. powdered sugar
1/4 C. raspberry or cherry liqueur (or light rum)
Puree frozen berries. Sprinkle gelatin over the liqueur in a small (microwave safe bowl). Let stand 1 minute to set. Stir in the berry puree, and microwave on high power till warm, but not hot. Set aside to cool to room temperature. Whip cream with the powdered sugar till soft peaks form. Fold the raspberry mixture into the cream. Cover and refrigerate until set, about 1 hour. Use within 2 days. Keep filled cake in refrigerator till ready to serve. Makes about 3-1/2 cups.
Raspberry White Chocolate Frosting
3 oz. white baking bar, chopped
1/4 C. margarine or butter, softened
3-1/2 C. powdered sugar
1/2 t. almond extract
3-4 T. plus 2t. raspberry-flavored wine cooler
Heat white chocolate bar over low heat, stirring occasionally till melted; cool. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency
