Freezer Cake Recipe
Freezer Cake has a lovely taste. Freezer Cake gets its taste from spongecake mixed with fruit liqueur. Freezer Cake is inspired by many food chains worldwide.
Ingredients
| 1 orange spongecake | ||
| Orange liqueur | 2 Ounce | |
| Chantilly cream | 1 1/4 Cup (16 tbs) | |
| 3/4 cup oranges, peeled, pith removed, sectioned | ||
| Orange slices and peel | ||
Directions
Slice spongecake into 2 layers.
Line bottom of a 9 inch (23 cm) springform cake pan with first layer.
Moisten with 1 oz (30 mL) orange liqueur.
Set aside.
In a bowl, mix 1 1/4 cups (300 mL) Chantilly cream and oranges.
Spread over first layer.
Cover with second spongecake layer.
Moisten with remaining liqueur.
Seal cake pan in plastic wrap.
Freeze at; least 2 hours.
Remove from freezer.
Un clip pan.
Unmold cake.
Cover top and sides with 1 1/4 cups (300 mL) Chantilly cream.
Freeze 1 more hour or so.
Before serving, decorate with orange slices and peel.
Line bottom of a 9 inch (23 cm) springform cake pan with first layer.
Moisten with 1 oz (30 mL) orange liqueur.
Set aside.
In a bowl, mix 1 1/4 cups (300 mL) Chantilly cream and oranges.
Spread over first layer.
Cover with second spongecake layer.
Moisten with remaining liqueur.
Seal cake pan in plastic wrap.
Freeze at; least 2 hours.
Remove from freezer.
Un clip pan.
Unmold cake.
Cover top and sides with 1 1/4 cups (300 mL) Chantilly cream.
Freeze 1 more hour or so.
Before serving, decorate with orange slices and peel.
Chef
