Ingredients

1 c. flour

1/4 c. powdered sugar

1/2 c. sweet butter

1/2 c. semisweet chocolate morsels

2 eggs separated

1/2 tsp. salt

1/2 c. sugar

1 tsp lemon juice

1 tsp. grated orange peel

1/2 c. sifted flour

1/3 c. raspberry jam strained

1/2 c. each fresh fruits such as sliced peaches, halved strawberries, seedles grapes, raspberries, and blueberries

1/2 cup red currant jelly, melted

11/2 tsp. Kirsch

1 c. whipping cream

2 Tblsp. powdered sugar

Preparation

  1. Mix 1 cup flour and 1/4 cup powered sugar in medium bowl: cut in butter until mixture resembles coarse crumbs. Press into bottom of buttered 9" springform pan. Bake at 350 degrees until golden about 25 to 30 min. Remove from oven; sprinkle chocolate chips over top. Let stand 1 min; spread choc. with spatula. Cool buttercrust completely on wire rack. Remove cake from pan.
  2. While crust is cooling. Beat egg whites in small mixer bowl until soft peaks form. Beat in salt and granulated sugar 1 Tablespoon at a time; beat until stiff peaks form.
  3. Beat egg yolks in large mixer bowl until thick and lemon colored. Beat in lemon juice and orange peel. Fold in egg-white mixture. Fold in 1/2 cup flour. Pour into buttered paper lined 9" springform pan. Bake until top is light brown and center springs back when touched. 25 to 30 min. Cool sponge cake; remove from pan.
  4. Place buttercrust chocolate side up on serving plate. Spread jam over chocolate 1/2 inch from border.
  5. Mix currant jelly and Kirsch; brush gently over fruits. Beat cream in small mixer bowl until soft peaks form: beat in 2 Tablsp. powdered sugar. Spoon cream into pastry bag fitted with 3/8" star tip. Pipe cream vertically on side of cake to cover and in border around fruits. Pipe stars or rosettes in border for candle holders. Refrigerate until serving time.