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1
Cake: Preheat oven to 350F.
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2
Grease and flour an 8 or 9-inch springform pan.
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3
In a medium bowl, combine flour, baking soda and salt.
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4
Mix well with a wire whisk and set aside.
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5
In large bowl combine sugars with an electric mixer on medium speed.
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Add butter and beat to form a grainy paste.
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In small bowl combine cocoa powder and boiling water, and stir until smooth.
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8
Add cocoa mixture, eggs and vanilla to butter and sugar; blend well to form a smooth batter.
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9
Alternately add the flour mixture and the buttermilk to the batter.
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Blend at low speed just until combined.
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Pour into prepared pan.
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Bake 25-35 minutes or until a knige inserted into the middle of the cake comes out clean.
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13
Leaving the cake in the pan, cool to room temperature, then refrigerate to make slicing easier.
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14
Filling: In medium bowl with an electric mixer and clean beaters, beat the sugar and cream cheese until well blended.
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15
Add egg and beat until light and fluffy.
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16
Next melt white chocolate in a double boiler.
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17
While chocolate is melting, in a small metal bowl sprinkle gelatin over the cold water.
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18
Let gelatin bloom for 5 minutes, then dissolve it over a double boiler until clear and smooth.
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19
Gradually add dissolved gelating to the cream cheese-sugar mixture, beating continuously at medium speed until smooth.
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20
(If you beat it too fast, the gelatin will stick to the sides of the bowl.)
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Add whipped cream to the mixture and blend until smooth.
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22
With a rubber spatula, fold the white chocolate and vanilla into the cake batter thoroughly.
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23
To assemble cake and filling: Remove sides of springform pan.
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24
Cut cake into 2 layers and set the top layer aside.
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25
Replace sides of the springform pan, leaving bottom layer of cake in pan.
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26
Pour filling over bottom cake layer.
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Carefully place the other cake layer on top of the filling.
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28
Refrigerate for several hours.
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29
When filling is firm, remove sides of pan and pleace the cake on a platter.
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30
Coat the sides of the cake with macadamia nuts.
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31
Dust the top if desired, add rosettes of whipped cream, chocolate shavings and more macadamia nuts.
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32
Refrigerate until ready to serve.
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33
Beat milk with lemon juice until thick.
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34
Fold in strawberries and whipped cream.
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35
Divide among crepes; fold.
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36
Garnish with additional whipped cream and a strawberry centered on the cream.
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37
Soak gelatin in milk, in custard cup.
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38
Set cup in boiling water; stir until gelatin is completely dissolved.
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39
Combine yogurt, sugar, and salt.
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40
Stir in gelatin mixture.
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41
Stir in berries and lemon juice.
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42
Chill until slightly thickened; beat until foamy.
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43
Fold in whipped cream.
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44
Pour mixture in metal ice-cube tray.
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45
Cover with foil; freeze.
