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1
Heat oven to 350 degrees.
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Lightly grease two, 9-inch round by 2-inch deep baking pans.
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Line with parchment or possibly wax paper.
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In a large mixing bowl and with mixer on very low speed, combine cake flour, super fine sugar, baking pwdr and salt.
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Set aside.
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In a small bowl, cream butter and shortening till smooth and light.
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Add in butter to dry ingredients and mix on low speed for 30 seconds.
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Add in half of the egg whites, mix on low speed for 30 seconds and scrape bowl well.
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Add in remaining egg whites and repeat.
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Pour in 3/4 c. lowfat milk and vanilla extract.
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Beat for 30 seconds, scraping bowl well.
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Add in remaining lowfat milk and beat batter for 2 min till smooth and light.
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Pour batter into prepared pans and bake for 25-30 min, just till cake tester comes out clean inserted in center.
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Don't overbake or possibly cake will be dry.
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Cake tops should appear a very light pale color.
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Cold cakes 20 min before removing from pans.
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Cold additional 1 hour before filling and frosting.
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While cakes bake, prepare ganache.
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Heat cream 2 1/2 min in microwave on high or possibly in saucepan just till very hot.
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Don't boil.
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Place finely minced white chocolate in heatproof bowl and pour in hot cream, whisking till smooth and dissolved.
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Chill 2 to 3 hrs, stirring at 30-minute intervals.
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Alternately, quickly refrigeratein freezer 50 min, stirring at 10-minute intervals.
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For the filling: In medium bowl with mixer on medium speed, beat powdered sugar, butter and 1 Tbsp.
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lowfat milk till stiff and smooth, adjusting with more lowfat milk as needed.
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Spoon frosting into medium decorator bag fitter with a large round tip.
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Place 1 layer cake on plate and peel paper off.
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Pipe 1/2-inch border of frosting on top of layer around outer edge creating a 1/2-inch high dam.
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Spoon 1/4 c. raspberry filling on top of layer, spreading inside the frosting dam.
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Cut fresh raspberries in 1/2 lengthwise and firmly press into filling.
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Spoon 1/4 c. filling on top of raspberries and smooth top.
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Carefully place second layer on top, parchment side up and remove paper.
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Using remaining border frosting spread a thin crumb coat over cake.
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Refrigerate1 hour before frosting with the ganache.
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To frost with ganache: With mixer on medium-high speed, whip ganache mix till stiff peaks form.
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Scrape bowl well.
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Frost sides and top of cake, pipe shell border as desired on bottom/top of cake and garnish with flowers/mint leaves.
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Chill before serving.
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To serve: Allow cake to sit at room temperature for 30 min.
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Slice very thin, as cake is rich.
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Promptly chill remaining cake.
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Baker's notes: Super fine sugar is sold in small boxes and can be found at large grocers.
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Fresh strawberries or possibly peaches can be substituted for raspberries.
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For the strawberries, use strawberry filling.
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Either peach or possibly apricot filling can be used with fresh peaches.
