Candy Bar Torte

Name: Candy Bar Torte
Ingredients: 3 each white chocolate; 1/2 cup water; 2 1/4 cups cake flour sifted; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 cup butter or margarine; 1 1/2 cups sugar; 4 each egg yolks; 1 cup buttermilk; 4 each egg whites; 1/4 cup sugar; 1 jar raspberry jam; 1 1/2 cups heavy whipping cream; 1/4 cup powdered sugar sifted; 1/2 teaspoon vanilla extract

15 ingredients

18 steps

Ingredients

3 each white chocolate
1/2 cup water
2 1/4 cups cake flour sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup butter or margarine
1 1/2 cups sugar
4 each egg yolks
1 cup buttermilk
4 each egg whites
1/4 cup sugar
1 jar raspberry jam
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar sifted
1/2 teaspoon vanilla extract

Directions

1

Reserve half of one candy bar for garnish.
2

Break up remaining bars.
3

Heat and stir broken candy and water in a small saucepan over low heat until melted.
4

Cool 20 minutes.
5

Grease and flour three 9x 1/2 inch round cake pans.
6

Combine flour, baking powder, and baking soda; set aside.
7

Beat butter or margarine in a large mixing bowl with an electric mixer on medium speed 30 seconds.
8

Add the 1 1/2 cups sugar; beat until fluffy.
9

Beat in egg yolks; beat in melted candy.
10

Add flour mixture and buttermilk alternately to candy mixture, beating after each addition.
11

Wash beaters thoroughly.
12

Beat egg whites in another bowl until soft peaks form (tips curl).
13

Gradually beat in the 1/4 cup sugar; beat until stiff peaks form (tips stand straight).
14

Fold into batter.
15

Divide batter evenly among prepared pans.
16

Bake in a 350F (180C) F oven for 30 minutes or until a wooden toothpick inserted in centers comes out clean.
17

Cool in pans on wire racks for 10 minutes; remove cakes from pans.
18

Cool.