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 cake pans.
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.