Renewal Cake Recipe

~FOR THE
CAKE-
4 Egg whites
1 1/4 c Flour
1 tb Finely shredded lemon peel
2 ts Baking powder
1/4 ts Salt
3 oz White baking bar, chopped
3/4 c Half&Half, light cream/milk
1/3 c Butter or margarine
1 c Sugar
1 ts Vanilla
4 Egg yolks
1 c Fresh raspberries or sliced
: -strawberries
3 tb Raspberry liqueur

~-FOR THE
FROSTING
4 oz White baking bar, chopped
1 1/2 c Whipped cream
1 tb Cold water
1/2 ts Unflavored gelatin
3 tb Sugar

~FOR THE GARNISHES-
1/2 c Fresh raspberries or sliced
: -strawberries
: White chocolate curls
: Powdered sugar

For the Cake: 1. In a medium mixing bowl, let egg whites stand at room
temperature for about 30 minutes. In a small mixing bowl, stir together
flour, lemon peel, baking powder, and salt. Set flour mixture aside. 2.
Melt the 3 oz. white baking bar with 1/4 cup of the half and half, milk or
light cream in a small heavy saucepan over very low heat, stir- ring
constantly till baking bar starts to melt. Immediately remove from heat and
stir till baking bar is completely melted smooth. Stir in remaining half
and half, milk or cream; cool. 3. In a large mixing bowl, beat the
margarine or butter with an elec- tric mixer on medium to high speed about
30 seconds, or until soft. Add sugar and vanilla; beat till combined. Add
the egg yolks, one at a time, beating till combined. Alternately add the
flour mixture and the white baking bar mixture, beating on low to medium
speed after each addition just till combined. 4. Wash beaters. In a medium
mixing bowl, beat the egg whites with an electric mixer on high speed till
stiff peaks form. Gently fold in the egg whites into the batter. Spread
batter into 2 greased and light- ly floured 8 x 1 1/2 inch round baking
pans. 5. Bake in a 350F oven for 25-30 minutes or till a wooden toothpick
in- serted in the center comes out clean. Cool cakes in pans on wire racks,
for 10 minutes. Remove from pans. Cook cakes completely on racks.

For the Filling: 1. In a small bowl, combine the 1 cup berries and
raspberry liqueur, if using. Set aside till needed. 2. Put raspberry jam in
small bowl and stir to soften. Set aside till needed.

To Assemble the Cake: 1. Prepare the frosting and set aside. 2. To assemble
cake, place one layer on a cake plate. Drain the liqueur from the berries
and drizzle liqueur over the cake layer on the plate. Stir jam again to
soften, and spread over the cake layer. Top with 1/3 of the White chocolate
frosting. Spoon the 1 cup of berries on top of the frosting. 3. Top the
berries with the remaining cake layer. Frost top and sides with remaining
frosting. Gently place the White chocolate curls on the frosting on the top
of the cake in any manner which you would like. Carefully cover the cake
loosely with plastic wrap and chill for up to 24 hours. Just before
serving, sprinkle cake with 1/2 cup berries and sift powdered sugar lightly
over cake.

For the Frosting: 1. Chill a medium mixing bowl and the beaters of an
electric mixer. 2. Place the white baking bar and 1/4 cup of the whipping
cream in a small heavy saucepan over very low heat, stirring constantly
till the baking bar starts to melt. Immediately remove from the heat and
stir until smooth. Cool completely. 3. In a 1 cup glass measure combine the
cold water and unflavored gelatin. Let stand 2 minutes. Place cup in
saucepan of boiling water. Heat and stir till gelatin is completely
dissolved. 4. In the chilled mixing bowl, beat the remaining 1 1/4 cups of
whipping cream and sugar with the chilled beaters on medium speed while
gradually drizzling gelatin over whipping cream mixture. Beat till soft
peaks start to form. Continue beating, gradually adding cooled baking bar
mixture until stiff peaks form. Do not overbeat. Use immediately to frost
cake. Makes 2 1/2 cups.