White chocolate fantasy cake with raspberry filling

Tags: cake, fancy
. 24 steps
sponge   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.
1/3 cup margarine   cream until fluffy 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.
1 cup sugar
1 teaspoon vanilla essence
4 egg yolks   beat in one at a time
1 3/4 cups flour combine   alternately add flour and chocolate, stirring after each addition
1 tablespoon lemon peel finely shredded
2 teaspoons baking powder
1/4 teaspoon salt
3oz white chocolate   melt in double boiler
3/4 cup light cream   stir in, cool
4 egg whites beat until stiff   fold in
1 cup fresh raspberries Combine, stand until needed drain
3 tablespoons raspberry liqueur reserve liquid
1/3 cup seedless raspberry jam
white chocolate frosting
1 cup cream   Beat, gradually drizzling in gelatin, until soft peaks form
3 tablespoons sugar
1 tablespoon cold water combine, stand 2 minutes. Stir over double boiled until dissolved.
1/2 teaspoon gelatin
4 oz white chocolate melt in double boiler, cool   Gradually beat in. Do not overbeat.
1/2 cup cream
garnish   Sprinkle over cake
3oz white chocolate run knife across smooth surface of chocolate to make curls
1/2 cup fresh raspberries
icing sugar   sift over.