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sponge |
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Layer: one cake, drizzle with liqueuer, spread jam over, spread 1/3 frosting over, spoon berries over, top with remaining cake. Frost top and sides with remaining frosting. Sprinkle curls over sides. Refrigerate until needed, up to 24 hours. |
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1/3 cup margarine |
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cream until fluffy |
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Pour into two 8 inch pans. Bake in moderate oven 25-30 minutes or until ready. Cool in pans 10 minutes, cool completely on racks. |
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1 cup sugar |
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1 teaspoon vanilla essence |
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4 egg yolks |
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beat in one at a time |
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1 3/4 cups flour |
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combine |
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alternately add flour and chocolate, stirring after each addition |
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1 tablespoon lemon peel |
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finely shredded |
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2 teaspoons baking powder |
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1/4 teaspoon salt |
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3oz white chocolate |
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melt in double boiler |
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3/4 cup light cream |
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stir in, cool |
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4 egg whites |
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beat until stiff |
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fold in |
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filling |
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1 cup fresh raspberries |
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Combine, stand until needed |
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drain |
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3 tablespoons raspberry liqueur |
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reserve liquid |
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1/3 cup seedless raspberry jam |
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white chocolate frosting |
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1 cup cream |
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Beat, gradually drizzling in gelatin, until soft peaks form |
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3 tablespoons sugar |
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1 tablespoon cold water |
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combine, stand 2 minutes. Stir over double boiled until dissolved. |
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1/2 teaspoon gelatin |
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4 oz white chocolate |
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melt in double boiler, cool |
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Gradually beat in. Do not overbeat. |
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1/2 cup cream |
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garnish |
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3oz white chocolate |
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run knife across smooth surface of chocolate to make curls |
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1/2 cup fresh raspberries |
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Sprinkle over cake, sift over. |
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icing sugar |
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