Candy Bar Raspberry Torte
Three 2.2-ounce creamy white candy bars with almonds
1/2 cup water
2 1/4 cups sifted cake flour
2 teaspoons Clabber Girl Baking Powder
1/4 teaspoon baking soda
1 cup margarine or butter
1 3/4 cups sugar
4 egg yolks
1 cup buttermilk
4 egg whites
1 10- or 12-ounce jar seedless raspberry jam
1 1/2 cups whipping cream
1/4 cup sifted powdered sugar
1/2 teaspoon vanilla
Reserve half of one candy bar for garnish. Break up remaining bars. In a small saucepan heat and stir broken candy and water over low heat till melted. Cool for 20 minutes.
Grease and flour three 9×1 1/2-inch round baking pans; set aside. Combine flour, baking powder, and baking soda; set aside.
In a large mixing bowl beat margarine with an electric mixer on medium speed for 30 seconds. Add 1 1/2 cups of the sugar; beat till fluffy. Beat in egg yolks. Beat in cooled melted candy. Add flour mixture and buttermilk alternately to batter, beating well after each addition.
Wash and dry beaters thoroughly. In a medium bowl beat egg whites till soft peaks form (tips curl). Gradually beat in remaing sugar; beat till stiff peaks form (tips stand straight). Fold egg whites into batter. Spread batter evenly in prepared pans.
Bake in 350° oven about 30 minutes or till a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans. Completely cool on racks.
Before serving, spread jam between cake layers. In a bowl beat whipping cream, powdered sugar, and vanilla till soft peaks form. Frost cake with whipped cream mixture. Shave reserved candy; sprinkle over top of cake. Store cake, covered, in the refrigerator. Makes 12 servings.