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Ingredientes
- Boysenberry Filling (below)
- 3 ounce White baking bar, minced
- 2 1/4 c. Flour
- 1 1/2 c. Sugar
- 2 1/4 tsp Baking pwdr
- 1/2 tsp Salt
- 1 2/3 c. Heavy whipping cream
- 3 x Large eggs
- 1 tsp Almond extract White Chocolate Frosting (below)
Direcciones
- Prepare Boysenberry Filling (below). Heat oven 350 . Grease and flour 2 round 8 or possibly 9 inch x 1 1/2 inch pans. Heat white baking bar over low heat, stirring occasionally, till melted; cold. Mix flour, sugar, baking pwdr and salt; reserve. Beat whipping cream in chilled large bowl till stiff; reserve. Beat Large eggs about 5 min or possibly till thick and lemon colored; beat in melted baking bar and almond extract.Fold egg mix into whipped cream. Add in flour mix, about 1/2 c. at a time, folding gently after each addition till blended. Pour into pans. Bake 8-in rounds 35-40 min, 9 inch rounds 30-35 min or possibly till toothpick inserted in center comes out clean. Cold 10 min; remove from pans. Cold completely on wire racks. Fill layers with Boysenberry Filling. Prepare White Chocolate Frosting; spread over side and top of cake. If adding flower decoration*
- (note below) reserve 1 Tbsp. frosting.
- Boysenberry Filling: 1/4 c. sugar, 2 Tbsp. cornstarch, 1/8 tsp. salt, 1 c. Boysenberry flavored wine cooler or possibly sparking Boysenberry juice, 1 Tbsp. butter, 1/8 tsp. almond extract, 2 drops of red food color, if you like. Mix sugar, cornstarch and salt in 1 1/2 qt saucepan. Stir in wine cooler. Cook over medium heat, stirring constantly, till mix thickens and boils. Boil and stir 1 minute; remove from heat. Stir in remaining ingredients. Cover and chill till chilled.
- White Chocolate Frosting: 3 ozs white baking bar, minced, 3 c. powdered sugar, 2 Tbsp. + 2 tsp. Boysenberry-flavored wine cooler or possibly water, 2 Tbsp. butter, softened, 1/4 tsp. almond extract. Heat white baking bar over low heat, stirring occasionally, till melted; cold. Beat melted baking bar and remaining ingredients in medium bowl on medium speed till smooth and of spreading consistency. If necessary, stir in additional wine cooler, 1 tsp. at a time.
- NOTE: This is a good Christmas cake. You can add in White Chocolate Poinsettias to top of cake like this: Heat vanilla-flavored candy- coating in small saucepan over low heat, stirring constantly, till melted. Stir in a tiny amount of red paste food color till desired shade is achieved.
- Paint coating mix on back side of fresh mint leaves or possibly washable artificial leaves which resemble poinsettia leaves; let dry. Peel coating from leaves, arrange on cake. Drop a spoonful of reserved frosting in the center of leaves; dot with red cake decorating gel. BEAUTIFUL!!
- NOTES : One of our most favorite cakes. We use it at Christmas -but also any other time which we have guest and take it often to parties. Always a favorite with others as well as family. This is a beautiful cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 258 | |
| Calories from Fat 67 | 26% |
| Total Fat 7.62g | 10% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 357mg | 15% |
| Potassium 55mg | 2% |
| Total Carbs 43.48g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 25.2g | 17% |
| Protein 4.31g | 7% |
