Candy Bar Torte
3 bars white candy
with almonds (2.2 ounce)
1/2 cup water
1 cup butter or margarine softened
1 1/2 cups sugar
4 eggs separated
2 1/4 cups self-rising flour
1 cup buttermilk
1/4 cup sugar
1 jar seedless raspberry jam (12 ounce)
Whipped Cream Frosting (below)
Reserve half of one candy bar for garnish. Break up remaining bars. In a small
saucepan over low heat, combine broken candy and water; heat until candy is
melted and mixture smooth. Cool for 20 minutes.
Preheat oven to 350°F. Spray 3 9-inch cake pans with non-stick vegetable spray.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg
yolks; beat until blended. Beat in melted candy. Add flour alternately with
buttermilk; beat well after each addition.
In a medium bowl, beat egg whites until soft peaks form. Gradually beat in sugar
until stiff peaks form; fold into batter. Divide batter evenly among prepared
Bake for 30 minutes or until a tester inserted in the center comes out clean.
Cool in pans for 10 minutes. Remove from pans; cool completely on a wire rack.
Spread jam between layers; frost top and sides of cake with Whipped Cream
Frosting. Chop reserved candy; sprinkle on top of cake.
WHIPPED CREAM FROSTING
1-1/2 cups heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
In a medium bowl, combine all ingredients; beat until soft peaks form.