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Heavenly Dream Cake




Source of Recipe


Internet


List of Ingredients




Cake
3 eggs, separated
1/2 cup Granulated Sugar
1/2 cup flour, sifted twice

Filling
1/2 pint cream, whipped stiff
2 tablespoons Confectioners Sugar
1/4 teaspoon vanilla

Frosting
1 (3 oz.) pkg. cream cheese, softened
1/4 cup butter, softened
2 cups Confectioners Sugar
1/4 cup + 1 tablespoon dry cocoa
1/2 teaspoon vanilla


Recipe



Cake: Do not preheat oven. Beat egg yolks until pale and golden. Set aside. Beat egg whites until very stiff. Fold sugar into beaten egg whites. Fold in beaten egg yolks. Fold flour into batter. DO NOT BEAT.
Line bottom of a 9" removable bottom cake pan with parchment or waxed paper. Pour cake into prepared pan and place in cold oven. Set oven to 350 Degrees F. and bake for 25 - 30 minutes. Turn pan upside down on a cooking rack until cool. Run knife down sides of pan to remove cake. Split cake crosswise into 2 layers and add filling.

Filling: Whip cream until stiff. Fold in confectioners sugar and vanilla. Spread on bottom layer of cake, place other layer on top and frost.

Frosting: Beat cream cheese and butter until smooth. Gradually beat in confectioners sugar until light and fluffy. Blend in cocoa and vanilla; continue beating until frosting is smooth. Garnish with fresh raspberries. Store in refrigerator. Cake is best if made the day before.