Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
To make the frosting: Beat the margarine, cream cheese, confectioners’ sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
Spread remaining whipped cream on cake top. Top with quartered strawberries.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Beat eggs until foamy. Gradually add sugar, beating until mixture is thick and lemon-colored. Add oil and vanilla; beat 2 minutes.
Combine water and cocoa, stirring until smooth. Combine flour, baking powder, soda and salt; add flour mixture to egg mixture alternately with cocoa mixture, beginning and ending with flour mixture. Mix just until blended after each addition.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans, and let cool completely on wire racks.
To assemble, split cake layers in half horizontally to make 6 layers. Place one cake layer on serving plate. Spread 1/2 cup preserves over cake layer. Top with second cake layer. Top with half of White Chocolate Mousse Filling.
Repeat layers once. Top with fifth cake layer, and spread remaining 1/2 cup preserves. Top with remaining cake layer, cut side down. Spread frosting on top and sides of cake.
WHITE CHOCOLATE MOUSSE FILLING: Place white chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat, and set aside.
Combine sugar and water in a small saucepan. Cook over medium heat until mixture reaches soft ball stage (234 degrees F).
Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer 1 minute or until soft peaks form. Continue beating, slowly adding syrup mixture. Continue beating, slowly adding melted chocolate. Beat at high speed until very thick. Let cool to room temperature.
Beat whipping cream until stiff peaks form. Fold into cooled white chocolate mixture. Chill thoroughly.
4 teaspoons vanilla extract (use pure if possible)
2 cups lightlyfrozen whipped topping, non dairy, thawed or 2 cups two cups whipped cream
orange slice (to garnish)
How to make Orange Mousse Cake Filling:
In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil).
Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
Beat in 1 cup of the hot milk into the egg mixture.
Slowly whisk the egg mixture into the hot milk.
Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.
Lemon Filling: Combine sugar and cornstarch in saucepan. Dissolve gelatin in warn water and gradually add to saucepan. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Slowly pour half of this mixture into slightly beaten egg yolks. Return to hot mixture in saucepan: boil 1 minute, stirring constantly. Remove from heat. Blend in butter, lemon juice and 6 teaspoons lem