WHITE CHOCOLATE RASPBERRY FANTASY CAKE

Steps:

• 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.