White Chocolate and Orange Ice Cream Torte
ready in 12 h. 45 min.
- For the sponge base
- 2 egg yolks
- 4 tablespoons warm water
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- 2 egg whites
- ¾ cup all-purpose flour
- For the ice cream
- 11 ounces sugar-free white chocolate
- 2 ½ cups cream (48% fat)
- 1 Orange (peeled, segmented and chopped)
- coconut sugar (to taste)
How healthy are the main ingredients?Orange
For the sponge base: heat the oven to 190°C (170° fan) 375°F gas 5. Line the base of a 20-22cm|8-9" springform cake tin with baking paper.
Beat the egg yolks with the water, sugar and vanilla until thick and foamy.
Whisk the egg whites until they form stiff peaks.
Fold the beaten egg whites into the egg yolk mixture. Sift the flour over the mixture and fold in.
Spread the mixture evenly in the tin and bake for 10-15 minutes until golden. Leave to cool in the tin.
For the ice cream: put the chocolate and 150ml|2/3 cup of cream into a pan and heat gently until the chocolate has melted. Stir and pour into a bowl to cool.
Whisk the remainng cream until thick, then fold in the white chocolate mixture.
Stir in the chopped oranges and sugar to taste and pour into the tin. Cover and freeze overnight.
Remove from the tin and decorate the sides and top with biscuits. Arrange the orange slices on top and sprinkle with orange zest. Place in the refrigerator 30 minutes before serving.