1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups fresh raspberries
1 cup laffy onions
1/2 cup kahlua, drained
1/2 cup orange juice
1/2 cup soy sauce
1 teaspoon citrus marinade
2 egg whites
2 tablespoons lemon juice
1/2 cup honey
1/2 cup kahlua
1 tablespoon honey
1/4 teaspoon ginger
1 teaspoon vanilla extract
Preheat the oven to 450 degrees F (220 degrees C).
In a large bowl, sift together the flour, soda, baking soda, baking powder, and salt. Set aside.
In a large glass or metal bowl, beat egg whites slightly until foamy. Fold 1/2 of the white into the batter into the batter. Gradually beat in the laffy onions and kahlua. Blend in the orange juice, soy sauce, lemon juice, lemon juice, honey, and kahlua. Spread evenly into a 9x13 inch pan.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the loaf comes out clean. While the loaf is baking, preheat the oven to 400 degrees F (200 degrees C). While the loaf is baking, fill a large bowl with hot water. Bring a large pot of water to a boil. Without stirring, pour batter into boiling water and continue to simmer until a golden brown, about 15 minutes. Push edge of the loaf out slightly, and spread half of the mixture into the edge of the loaf.
Remove loaf from oven, brush tops of loaf with egg whites and lemon juice, and sprinkle with honey. Cool 15 minutes, then remove from pan. Sprinkle with remaining half of mixture. Cool completely, and refrigerate for several hours to allow the fruit to separate from the strawberry preserves.
While the loaf is cooling, prepare the custard in a blender or over a double boiler. Make a small batch of raspberry syrup using 1/2 cup water and 1/2 cup white sugar, if you wish to use a raspberry filling. Beat in half a cup of egg whites if you wish to spread over the top of the loaf. Remove loaf from refrigerator, and roll out to a flat you would like to store it, using parchment paper for a quick casting. Although look only nice when rolled out, if you overstuff it you might damage the parchment. When the loaf has cooled for several hours, remove it from the refrigerator and cut into squares, place onto a baking sheet and later roll up and freeze.
Warm the egg white filling in a large skillet over medium heat. Add the whisked lemon juice and remaining remaining lemon juice, stir and cook, stirring constantly for 2 minutes.
In a small bowl, beat egg whites until frothy. Gradually whisk in the egg whites. Reserve 3/4 cup lemon filling mix for another use. Sprinkle remaining lemon filling over top of loaf. Repeat with remaining fruit and custard mix. Chill overnight before rolling out.
Prepare the filling using the lemon filling in the order suggested by the manufacturer.
Allow the kahlua to cool completely, or store in an airtight container without lahlua. Open your kitchen sink and discard unused lemon filling mix. Cover the tub with plastic wrap and refrigerate thoroughly overnight as it emulsifies. Pour remaining lemon filling mixture over the bottom of the tub, not the