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Candy Bar Torte
- 3 (2.2 ounce) creamy white candy bars with almonds
- 1/2 cup water
- 2 1/4 cups sifted cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup butter or margarine
- 1 1/2 cups granulated sugar
- 4 egg yolks
- 1 cup buttermilk
- 4 egg whites
- 1/4 cup granulated sugar
- 1 (10 or 12 ounce) jar seedless raspberry jam
Whipped Cream Frosting
- 1 1/2 cups whipping cream
- 1/4 cup sifted confectioners' sugar
- 1/2 teaspoon vanilla extract
- Torte: Reserve half of one candy bar for garnish. Break up remaining bars. Heat and
stir broken candy and water in a small saucepan over low heat till melted. Cool
- Grease and flour three 9 x 1 1/2-inch round cake pans.
- Combine flour, baking powder and baking soda; set aside.
- Beat butter or margarine in a large mixing bowl with an electric mixer on medium
speed 30 seconds. Add the 1 1/2 cups sugar; beat until fluffy. Beat in egg yolks;
beat in melted candy. Add flour mixture and buttermilk alternately to candy mixture,
beating after each addition. Wash beaters thoroughly.
- Beat egg whites in another bowl until soft peaks form (tips curl). Gradually
beat in the 1/4 cup sugar; beat until stiff peaks form (tips stand straight). Fold
into batter. Divide batter evenly among prepared pans. Bake in a 350 degree F oven
for 30 minutes or until a wooden pick inserted in centers comes out clean. Cool
in pans on wire racks for 10 minutes; remove cakes from pans. Cool.
- To serve, spread jam between layers; frost top and sides of assembled cake with
Whipped Cream Frosting. Chop reserved candy; sprinkle on top of cake.
- Whipped Cream Frosting: Beat whipping cream with confectioners' sugar and
vanilla extract until soft peaks form (tips curl).
Yield: 12 servings