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White Chocolate Patty Cake with a Raspberry Crush Filling
by
Karen's Kitchen Stories
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,%20or%20in%20a%20large%20bowl%20using%20a%20hand%20mixer,%20beat%20the%20egg%20whites%20until%20you%20have%20soft%20peaks,%20about%202%20to%203%20minutes.%20Slowly%20add%20the%201/4%20cup%20sugar%20and%20continue%20whisking%20until%20the%20whites%20are%20stiff%20but%20not%20dry,%20about%202%20to%203%20minutes%20more.%20If%20you%20are%20using%20a%20second%20stand%20mixer,%20it%20will%20take%20less%20time.%3C/p%3E%3Cp%3EAdd%20the%20white%20chocolate%20mixture%20to%20the%20egg%20yolk%20mixture%20and%20mix%20on%20medium%20for%20about%2030%20seconds.%3C/p%3E%3Cp%3EFold%20in%20the%20flour%20until%20blended.%20Add%201/3%20of%20the%20egg%20yolks%20and%20fold%20until%20blended.%20Fold%20in%20the%20rest%20of%20the%20egg%20whites.%3C/p%3E%3Cp%3EDivide%20the%20batter%20between%20the%20two%20cake%20pans%20and%20smooth%20the%20tops.%3C/p%3E%3Cp%3EBake%20for%2026%20to%2028%20minutes,%20until%20a%20toothpick%20comes%20out%20clean.%3C/p%3E%3Cp%3ECook%20in%20the%20pans%20on%20a%20rack%20for%2020%20minutes.%3C/p%3E%3Cp%3EInvert%20the%20cakes%20over%20cardboard%20cake%20rounds%20or%20plates.%20When%20the%20cakes%20are%20completely%20cool,%20remove%20the%20parchment.%20Gently%20pat%20the%20layers%20with%20your%20hands%20to%20make%20them%20even.%20At%20this%20point,%20you%20can%20wrap%20the%20layers%20in%20plastic%20and%20refrigerate%20for%20up%20to%203%20days.%3C/p%3E%3Cp%3ETo%20make%20the%20raspberry%20crush,%20blend%20the%20frozen%20raspberries,%20sugar,%20lemon%20juice,%20and%20jelly%20in%20a%20food%20processor.%20Spread%20half%20on%20one%20layer,%20place%20the%20second%20layer%20on%20top,%20and%20cover%20with%20the%20rest%20of%20the%20crush.%20At%20this%20point,%20you%20can%20rewrap%20the%20cake%20and%20refrigerate%20for%20about%208%20to%2012%20hours.%3C/p%3E%3Cp%3EWhen%20ready%20to%20serve,%20top%20the%20cake%20with%20fresh%20raspberries.%3C/p%3E%3Cp%3ESlice%20and%20serve!%20Refrigerated%20leftovers%20are%20good%20too.%3C/p%3E){kind=link}