White Chocolate Orange Cake Recipe Recipe For Lasagna

ORANGE & WHITE CHOCOLATE SPONGE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
• Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
• To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
• If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a cake slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.

WHITE CHOCOLATE CHEESECAKE - AN EASY NO BAKE RECIPE

Steps:

• About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
• Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.
• Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
• Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
• Chill for 2 hours or even better, over night.
• Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.

WHITE CHOCOLATE CHEESECAKE COOKIE LASAGNA

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Process remaining cookies to coarse crumbs; add to bowl. Set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed until very smooth. Decrease to low speed; slowly add 1 cup milk. Beat in 2 boxes dry pudding mix, scraping bowl as needed. Slowly add remaining 3 cups milk; beat until well blended.
• In ungreased 13x9-inch pan or baking dish, press half of the cookie crumbs firmly in bottom. Spread half of cream cheese pudding mixture, about 2 1/2 cups, over crumb bottom. Sprinkle remaining cookie crumbs on top of cream cheese pudding layer. Spread remaining cream cheese pudding mixture on top. Cover and refrigerate 4 hours. When ready to serve, spread whipped topping on top. Sprinkle with candy sprinkles. Cover and refrigerate leftovers.

CHOCOLATE LASAGNA

Steps:

• Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
• Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

WHITE CHOCOLATE ORANGE CAKE

Steps:

• Preheat oven to 350°F Line a 9 x 13-inch baking pan with parchment paper.
• Using a Microplane zester, remove the zest from the orange. Set aside 1 tablespoon for the cake and leave the rest for the icing.
• Juice the orange. Keep 1/4 cup for the cake and leave the rest for the icing.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter and sugar.
• Add the eggs, one at a time, beating until combined.
• Beat in 1/4 cup orange juice and the buttermilk or sour milk (see Note).
• Add the dry ingredients to the wet ingredients.
• Beat for 3 minutes on medium speed.
• Fold in the orange zest (reserve the remaining zest for the icing).
• Pour the batter into the prepared baking pan.
• Sprinkle the white chocolate chips on top of the batter.
• If they do not sink in, tap pan gently once on the counter.
• Bake for 20 to 25 minutes until lightly browned and cake tests done in center.
• Glaze:.
• While cake is baking, melt the orange marmalade and butter in the microwave about for 45 seconds.
• Stir to combine.
• Brush the glaze over the top of the warm cake as soon as it comes out of the oven.
• Then let cake cool on a rack to room temperature before adding icing.
• Icing:.
• Combine the confectioners' sugar with the cream cheese and about 1 teaspoon of orange juice until smooth.
• Add a little more juice or milk if too stiff.
• Mix in the remaining orange zest.
• Scrape into a zip-top bag, press out the air, and seal.
• Cut a small corner from the bottom of the bag and drizzle the icing over the top of the cooled orange cake in a zig-zag pattern.
• Note: You can easily make sour milk: Measure 1 tablespoon of lemon juice or distilled vinegar into a 1 cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.

FABULOUS ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch Bundt pan.
• In a medium bowl, stir together the cake mix and pudding mix. Add the sour cream, eggs, oil and orange liqueur. Mix until smooth and well blended, then fold in the white chocolate chips. Pour the mixture into the prepared pan.
• Bake for 1 hour in the preheated oven, until cake springs back to the touch. Allow cake to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely. When cake is cool, dust with confectioners' sugar and serve.

WHITE CHOCOLATE ORANGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

ORANGE WHITE HOT CHOCOLATE

Steps:

• Pour milk into a saucepan over medium heat. Cook, stirring constantly, until starting to bubble, about 5 minutes. Reduce heat to low. Add white chocolate. Cook, stirring continuously, until chocolate is fully melted, about 15 minutes. Add orange extract; cook and stir until incorporated, 2 to 3 minutes more. Remove from heat.

NO BAKE ORANGE DREAMSICLE LASAGNA

Steps:

• In a medium bowl, combine graham cracker crumbs and melted butter.
• Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
• In small bowl, whisk orange jell-o and boiling water until gelatin has dissolved. In a large bowl make vanilla pudding according to package directions. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
• In a large bowl, combine the softened cream cheese and powdered sugar. Beat in 2 cups of the whipped topping. Spread over cooled crust
• Pour pudding mixture over cream cheese layer and spread evenly over top. Top with the remaining whipped topping by spoonfuls, and carefully spread until even.
• Refrigerate for at least 2 hours, preferably overnight. When ready to serve, sprinkle orange segments on top. Cover and refrigerate any remaining pieces.