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1
Preheat oven to 350 degrees.
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2
Lightly coat two 9-inch round pans with shortening or Crisco no-stick cooking spray.
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3
Line bottom of pans with parchment paper with flour.
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4
Coat paper with shortening and dust lightly with flour.
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5
Melt 6 ounces white chocolate over low heat or in microwave at medium power (50%) for 2 to 4 minutes, stirring every minute.
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6
Cool and set aside.
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7
Throughly combine flour, sugar, salt and soda in large mixer bowl.
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8
Add milk and butter, and mix on low speed until dry ingredients are completely moistened.
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9
Stir in melted white chocolate.
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10
Beat egg whites in clean bowl until stiff peaks form.
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11
Fold the batter into the egg whites.
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12
Evenly spread batter in pans.
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13
Tap pans on counter several times to remove air bubbles.
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14
Bake 25 to 30 minutes or until toothpick inserted is clean when removed.
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15
(This cake does not develop a typical brown surface.)
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16
Cool on wire rack 15 minutes, remove from pans, and cool completely on wire rack.
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17
Frosting: Melt 8 ounces of white chocolate over low heat or microwave on medium power (50%) for 2 to 4 minutes, stirring every minute.
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18
Cool.
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19
In large mixer bowl, beat cream cheese until smooth and gradually beat in chocolate.
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20
Add butter and vanilla and blend throughly.
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21
Gradually add sugar and beat until smooth and fluffy.
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22
To assemble cake: Slice each layer in half to make 4 layers.
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23
Place 1 layer on serving plate.
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24
Spread with 1/2 cup frosting, then 1/2 cup cherry preserves.
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25
Repeat with 2 more layers.
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26
Spread preserves on top.
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27
Frost sides of cake and pipe or mound a border around top edge of cake.
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28
Sprinkle almonds over top of cake.
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29
Refrigerate until served.
