10 oz White chocolate
2 c 35% Real Whipping Cream
– divided
2 10oz tins mandarin oranges
3 tb Orange liqueur
1 Sponge ca 8×3-inch
4 oz White chocolate, in curls
– or grated
Ingredient notes: Orange juice may be used in place of
liqueur. Drain mandarin oranges and reserve liquid.
Angle food cake may be used in place of sponge cake.
1. For the white chocolate mousse :Frosting:, melt
white chocolate very gently over low heat with 1/2 cup
whipping cream. Stir until smooth. Cool. 2. Whip
remaining 1 1/2 cups cream until light. Fold ooled
white chocolate. Refrigerate approx 1 hour or until
mixture is of frosting-like consistency.
3. Combine 1/2 cup of juices from the mardarin oranges
with the orange liqueur.
4. When ready to assemble cake, slice cake into 3
layers. Drizzle the bottom and middle layers with
juice mixture. Arrange a layer of mandarin oranges on
each of the 2 layers. Frost with some of the white
chocolate mousse.
5. Place the bottom layer on a cake plate and top with
middle layer. Top with top layer and frost the entire
cake with remaining white chocolate mousse.
6. Sprinkle with white chocolate curls or grated
chocolate. Refrigerate until ready to serve.
From
Yields
10 Servings
