BERRY RIBBON TORTE To comb the sides of this dessert, first smooth on the frosting. Then hold a decorating comb against the side of the torte and gently pull it around the torte. 4 egg whites 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 of a 6-ounce package white chocolate baking squares, chopped 3/4 cup half-and-half, light cream, or milk 1/3 cup butter (no substitutes), softened 1 cup granulated sugar 1 teaspoon vanilla 4 egg yolks 2 cups seedless red raspberry, seedless blackberry, and/or strawberry spreadable fruit Tangy Whipped Cream Frosting (recipe follows) Assorted fresh berries (optional)

Let egg whites stand, covered, at room temperature for 30 minutes in a medium mixing bowl. Grease and lightly flour two 8 x 1 1/2-inch round baking pans. Stir together flour, baking powder, and salt; set aside.

Stir together the chopped white chocolate and 1/4 cup of the half-and-half, light cream, or milk in a small heavy saucepan over very low heat, until white chocolate is partially melted. Immediately remove from heat and stir until white chocolate is completely melted and smooth. Stir in remaining half-and-half, light cream, or milk; cool.

Place butter in a large mixing bowl; beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well combined. Add egg yolks and beat until combined. Alternately add flour mixture and cooled melted chocolate, beating on low to medium speed after each addition just until combined.

Preheat oven to 350°F.

Wash beaters. Beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into prepared pans.

Bake in the preheated oven for 25 to 30 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool cakes completely on wire racks. When cakes are cool, split each layer in half horizontally.

To assemble torte, place a split cake layer on a serving plate; spread with 2/3 cup of the spreadable fruit. Top with a second cake layer and spread with 2/3 cup more of the spreadable fruit. Add the third cake layer and spread with remaining spreadable fruit. Top with a fourth cake layer. (Alternate the layers, placing the first layer cut side up, the second layer cut side down, etc.)

Frost top and sides of torte with Tangy Whipped Cream Frosting. Serve immediately or cover and chill up to 2 hours. If desired, garnish with assorted fresh berries.

Makes 12 to 16 servings.

TANGY WHIPPED CREAM FROSTING: Place 2 cups whipping cream, 2/3 cup dairy sour cream, 1/4 cup sifted powdered sugar, and 1 teaspoon vanilla in a chilled large mixing bowl; beat with an electric mixer until stiff peaks form (tips stand straight). Makes 4 1/2 cups.

1 Serving: Calories: 540, Fat: 28g (Saturated: 17g), Cholesterol: 153mg, Sodium: 224mg, Carbohydrate: 70g, Protein: 6g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]