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Pampered Chef: Urgent Looking for a recipe ASAP

  1. OhmyDLM

    OhmyDLM OhmyDLM Silver Member

    Hi Everyone,

    At my team Christmas party tonight someone brought along this super yummy recipe from the Pampered Chef Festive Desserts cookbook. I want to make it for a family Christmas party tomorrow night and thought I had the cookbook at home, but nope!

    It was called something like White Chocolate Cranberry Torte Cake, or a variation of that. I'd LOVE if someone could direct me to where I could find the recipe online, I've already done a search but because I don't know the correct name, I can't seem to find it... can you help me?
    Dec 16, 2009
  2. Kathy's_Kitchen

    Kathy's_Kitchen Advanced Member Gold Member

    It's Cranberry & White Chocolate Mousse Cake


    1 pkg (12 oz) white choc. morsels
    1/2 cup milk
    1 cup sour cream
    1 container (8 oz) frozen whipped topping, thawed

    Cake and Garnish

    1 16 oz frozen pound cake, thawed
    2/3 cup thawed frozen cranberry juice concentrate
    1/4 cup lemon juice
    3 oz. vanilla flavored almond bark
    powdered sugar (optional)

    1. For mouse, place white chocolate morsels and milk in Classic Batter Bowl. Microwave on High 1-2 min. or until melted and smooth, stirring every 30 sec. Cool slightly 1-2 min. Whisk in sour cream. Fold in whipped topping.

    2. Trim crusts off cake to make an 8/12 x 3 x 1 1/2 in. cake. Place trimmings into Rotary Grater and grate evenly over bottom of Springform Pan. Press crumbs using flat side of Measure-All Cup to form crust. Slice remaining cake into 1/8-in. slices.

    3. Combine juice concentrate and lemon juice. Layer crust with 1/4 of mousse. Spread evenly. Arrange about 20 slices of cake over mousse, overlapping as needed to form an even layer. Brush cake with 1/3 of the cranberry mixture using Chef's Silicone Basting Brush. Repeat layers two times, ending with cranberry mixture. Top cranberry mixture with remaining mousse. Cover and refrigerate at least 1 hour.

    4. Place almond bark on microwave-safe plate. Microwave on High 20 seconds, turning over after 10 seconds (do not melt). Hold almond bark with clean towel and create small curls using serrated Peeler. Garnish cake with curls and sprinkle with powdered sugar, if desired. Run releasing tool around sides of cake before removing collar.

    Yield: 16 servings
  3. OhmyDLM

    OhmyDLM OhmyDLM Silver Member

    THANK YOU, THANK YOU, THANK YOU!!!!!!!!!!!!!!!!! Just in time as I'm logging on before heading out to grocery shop, you rock!!! :)

    <3 Darcy
    Dec 17, 2009
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