Raspberry Princess Cake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

This is a very nice and elegant cake on the plate but even better in the taste department. This is tried and true and comes from an estate sale a few years back. Enjoy

Ingredients:

2-1/2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter softened

4 ounces white chocolate chopped

1/2 cup boiling water

1/2 cup milk

1-1/3 cups granulated sugar

1/2 teaspoon vanilla extract

5 large eggs separated at room temperature

meringue

10 ounce package frozen raspberries in syrup thawed

1-1/4 cups granulated sugar divided

2 tablespoons fresh lemon juice

2 tablespoons water

5 large egg whites at room temperature

1/2 teaspoon vanilla extract

1-1/2 cups unsalted butter softened

Directions:

1. Heat oven to 350 then grease 2 round cake pans lined with wax paper circle greased and floured.
2. Sift together cake flour, baking powder and salt then set aside.
3. Place white chocolate in small bowl then add boiling water and stir until smooth.f
4. Stir in milk then set aside.
5. Beat butter and sugar 2 minutes on medium speed until fluffy.
6. Beat in vanilla extract then egg yolks one at a time beating well after each.
7. At low speed beat in flour mixture in fourths alternately with white chocolate mixture in thirds.
8. Combine until just blended.
9. In bowl with clean beaters whip egg whites until stiff peaks form then gently fold into batter.
10. Spread batter in prepared pans and bake 30 minutes then cook 10 minutes and remove from pan.
11. Cool completely on wire racks.
12. In blender puree raspberries with syrup then strain through fine sieve into saucepan.
13. Heat puree to boiling then reduce heat and simmer 10 minutes.
14. In small saucepan combine 1 cup sugar, lemon juice and water.
15. Stir until mixture comes to boil then boil without stirring until soft ball stage.
16. Meanwhile in a large bowl beat egg whites to soft peaks then slowly beat in 1/4 cup sugar.
17. With mixer running gradually beat in hot syrup then beat at high for 8 minutes.
18. Beat in vanilla extract.
19. In another bowl beat butter until smooth then beat in meringue 1/4 cup at a time.
20. Beat well after each addition.
21. Gradually beat in raspberry puree then beat 2 minutes and ice cooled cake layers.

By RecipeOfHealth.com