White Chocolate Orange Torte
Christmas is here and it's time for decoration and yes food. As I have said earlier, festivals are all about fun and a lot of food and even more desserts. For my Pre-Christmas dessert I am sharing this amazingly simple no bake torte that happens to be my favorite and it is a few ingredients dessert that again requires a lot of patience.
For me during Christmas I always decorate my Christmas tree, buy new tree decorations and bake a gorgeous Plum cake. But this year I am starting with this lovely torte cake, which is basically a layered cake with glaze or decoration on the top. So my torte has two layers one of biscuit flavored with fresh orange juice and the other of white chocolate - cream mixture with the hint of vanilla, decorated with this beautifully colorful Christmas and star shaped candies. Whenever I make a cake with a biscuit base I choose not to add any sugar in it as I like it a bit salty that it gets from butter and a bit saltiness of biscuits themselves, also I am using digestive biscuits which happens to be less sweet, just to my liking.
The most tiring thing about this recipe is beating the cream till it reaches soft peaks which takes a lot of time even with an electric beater and if you are using a hand whisker to do this then get ready to make some muscles and do your hand workout for the day because it will require a lot of whisking. Again for decorating the cake you can choose to experiment and do a lot of things like use fresh oranges or any other fruit of your liking or decorate using some lightly roasted nuts.
So celebrate this Christmas not just by going out for lunches and dinners or making just savory Christmas feast at home but trying this lovely cake and Indulging and Baking more with me every week with these effortlessly tempting recipes.
INGREDIENTS:
For The Biscuit Base:
15-16 Digestive Biscuits
30 gms Butter, Melted
Juice of half Orange, Fresh
For the Cake:
120 gms White Chocolate
1 tbsp Vegetable Oil or Ghee (I choose to prefer latter)
50 ml Cream
1 tsp Vanilla essence
METHOD:
Note: I keep my biscuit layer thin so if you want a thick biscuit layer you can always do so just increase the quantity of biscuits and butter accordingly.
For me during Christmas I always decorate my Christmas tree, buy new tree decorations and bake a gorgeous Plum cake. But this year I am starting with this lovely torte cake, which is basically a layered cake with glaze or decoration on the top. So my torte has two layers one of biscuit flavored with fresh orange juice and the other of white chocolate - cream mixture with the hint of vanilla, decorated with this beautifully colorful Christmas and star shaped candies. Whenever I make a cake with a biscuit base I choose not to add any sugar in it as I like it a bit salty that it gets from butter and a bit saltiness of biscuits themselves, also I am using digestive biscuits which happens to be less sweet, just to my liking.
The most tiring thing about this recipe is beating the cream till it reaches soft peaks which takes a lot of time even with an electric beater and if you are using a hand whisker to do this then get ready to make some muscles and do your hand workout for the day because it will require a lot of whisking. Again for decorating the cake you can choose to experiment and do a lot of things like use fresh oranges or any other fruit of your liking or decorate using some lightly roasted nuts.
So celebrate this Christmas not just by going out for lunches and dinners or making just savory Christmas feast at home but trying this lovely cake and Indulging and Baking more with me every week with these effortlessly tempting recipes.
INGREDIENTS:
For The Biscuit Base:
15-16 Digestive Biscuits
30 gms Butter, Melted
Juice of half Orange, Fresh
For the Cake:
120 gms White Chocolate
1 tbsp Vegetable Oil or Ghee (I choose to prefer latter)
50 ml Cream
1 tsp Vanilla essence
METHOD:
- In a food processor add biscuits and butter and grind till its all crumbled finely. Remove in a bowl and add orange juice to it and mix well.
- In a greased spring form cake tin drop this mixture and flatten it out evenly forming a even base. Refrigerate for 10-15 mins.
- In the meantime, melt the white chocolate in microwave (being very careful as white chocolate burns very quickly so keep the temperature low and stir ever now and then) or in a double boiler. Allow it to cool at room temperature a bit then add oil/ghee and give it a mix.
- In another bowl beat in the cream and vanilla using an electric whisker till it forms soft peaks, it will take approximately 15-20 mins. The better the peaks the more firm the cake will be.
- Once the chocolate is cool (do not make it too cool as it will start to set) fold in the whipped cream lightly and pour over your biscuit base leveling it with a silicon spatula and allowing it to set in refrigerate until firm.
- Demould and serve in slices.
Note: I keep my biscuit layer thin so if you want a thick biscuit layer you can always do so just increase the quantity of biscuits and butter accordingly.
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| White Chocolate Orange Torte |
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| White Chocolate Orange Torte |
