• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Renewal Cake

  • Recipe Submitted by on

Category: Chocolate, Cakes

 Ingredients List

  • ~-------------------------------FOR THE
  • CAKE--------------------------------
  • 4 Egg whites
  • 1 1/4 c Flour
  • 1 tb Finely shredded lemon peel
  • 2 ts Baking powder
  • 1/4 ts Salt
  • 3 oz White baking bar, chopped
  • 3/4 c Half&Half, light cream/milk
  • 1/3 c Butter or margarine
  • 1 c Sugar
  • 1 ts Vanilla
  • 4 Egg yolks
  • 1 c Fresh raspberries or sliced
  • : -strawberries
  • 3 tb Raspberry liqueur
  • ~-----------------------------FOR THE
  • FROSTING------------------------------
  • 4 oz White baking bar, chopped
  • 1 1/2 c Whipped cream
  • 1 tb Cold water
  • 1/2 ts Unflavored gelatin
  • 3 tb Sugar
  • ~----------------------------FOR THE GARNISHES-----------------------------
  • 1/2 c Fresh raspberries or sliced
  • : -strawberries
  • : White chocolate curls
  • : Powdered sugar
  • For the Cake: 1. In a medium mixing bowl, let egg whites stand at room
  • temperature for about 30 minutes. In a small mixing bowl, stir together
  • flour, lemon peel, baking powder, and salt. Set flour mixture aside. 2.
  • Melt the 3 oz. white baking bar with 1/4 cup of the half and half, milk or
  • light cream in a small heavy saucepan over very low heat, stir- ring
  • constantly till baking bar starts to melt. Immediately remove from heat and
  • stir till baking bar is completely melted smooth. Stir in remaining half
  • and half, milk or cream; cool. 3. In a large mixing bowl, beat the
  • margarine or butter with an elec- tric mixer on medium to high speed about
  • 30 seconds, or until soft. Add sugar and vanilla; beat till combined. Add
  • the egg yolks, one at a time, beating till combined. Alternately add the
  • flour mixture and the white baking bar mixture, beating on low to medium
  • speed after each addition just till combined. 4. Wash beaters. In a medium
  • mixing bowl, beat the egg whites with an electric mixer on high speed till
  • stiff peaks form. Gently fold in the egg whites into the batter. Spread
  • batter into 2 greased and light- ly floured 8 x 1 1/2 inch round baking
  • pans. 5. Bake in a 350F oven for 25-30 minutes or till a wooden toothpick
  • in- serted in the center comes out clean. Cool cakes in pans on wire racks,
  • for 10 minutes. Remove from pans. Cook cakes completely on racks.
  • For the Filling: 1. In a small bowl, combine the 1 cup berries and
  • raspberry liqueur, if using. Set aside till needed. 2. Put raspberry jam in
  • small bowl and stir to soften. Set aside till needed.
  • To Assemble the Cake: 1. Prepare the frosting and set aside. 2. To assemble
  • cake, place one layer on a cake plate. Drain the liqueur from the berries
  • and drizzle liqueur over the cake layer on the plate. Stir jam again to
  • soften, and spread over the cake layer. Top with 1/3 of the White chocolate
  • frosting. Spoon the 1 cup of berries on top of the frosting. 3. Top the
  • berries with the remaining cake layer. Frost top and sides with remaining
  • frosting. Gently place the White chocolate curls on the frosting on the top
  • of the cake in any manner which you would like. Carefully cover the cake
  • loosely with plastic wrap and chill for up to 24 hours. Just before
  • serving, sprinkle cake with 1/2 cup berries and sift powdered sugar lightly
  • over cake.
  • For the Frosting: 1. Chill a medium mixing bowl and the beaters of an
  • electric mixer. 2. Place the white baking bar and 1/4 cup of the whipping
  • cream in a small heavy saucepan over very low heat, stirring constantly
  • till the baking bar starts to melt. Immediately remove from the heat and
  • stir until smooth. Cool completely. 3. In a 1 cup glass measure combine the
  • cold water and unflavored gelatin. Let stand 2 minutes. Place cup in
  • saucepan of boiling water. Heat and stir till gelatin is completely
  • dissolved. 4. In the chilled mixing bowl, beat the remaining 1 1/4 cups of
  • whipping cream and sugar with the chilled beaters on medium speed while
  • gradually drizzling gelatin over whipping cream mixture. Beat till soft
  • peaks start to form. Continue beating, gradually adding cooled baking bar
  • mixture until stiff peaks form. Do not overbeat. Use immediately to frost
  • cake. Makes 2 1/2 cups. Source: Better Homes and Gardens Magazine, Feb.
  • 1994 Typed for you by: Linda Fields,
  • Posted to MM-Recipes Digest V4 #299 by "Fred Goslin"
  • on Nov 18, 1997


Recipe via Meal-Master (tm) v8.05

Title: Renjna's Dal
Categories: Soups, Indian
Yield: 8 Servings

2 c Masoor dal (red lentils)
Water to cover
2 ts Turmeric (heaping
1 ts Salt
4 tb Canola oil
6 Cloves garlic (or more)
4 Jalapeno peppers (or more)
2 ts Garam masala
2 tb Cumin seeds
1/2 ts Salt
Additional salt to taste

Sort and wash the dal until the water runs clear. Place the dal in a soup
pot and add water to cover by about 2 inches. Add the turmeric and 1
teaspoon of salt and bring to a boil. Reduce heat and simmer for about 30
minutes, until the dal is soft and beginning to fall apart. Add more water
if the dal is too thick.

Heat the oil in a frying pan. Mince the garlic, coarsely chop the
jalapenos (remove the seeds if you don't want the dal to be very hot). Add
the garlic and jalapenos to the oil, along with the cumin seeds, garam
masala and salt. Saute for a few minutes, until the garlic begins to
brown. Add this mixture to the dal. Mix well (you may need to add a little
dal to the frying pan and pour this back into the pot to get all the spices
out of the pan). Simmer for another 20 minutes or so to blend all the
flavors well. Adjust salt, if desired. Top with chopped cilantro for
garnish if desired. Serve hot, with bread as a light main course, or
incorporate into a full Indian dinner.

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