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.