Orange Cream Torte

1. 1

   Combine gelatine and sugar in medium saucepan.

2. 2

   Gradually add water, stirring until well blended.

3. 3

   Let stand 1 min.

4. 4

   Cook on low heat 5 min.

5. 5

   or until gelatine is completely dissolved, stirring occasionally.

6. 6

   Remove from heat.

7. 7

   Add orange juice concentrate, frozen yogurt and orange zest; stir until well blended.

8. 8

   Refrigerate until mixture mounds slightly, stirring occasionally.

9. 9

   Set aside.

10. 10

    Cut ladyfingers in half crosswise.

11. 11

    Stand 23 halves, cut-ends down, around side of 9-inch springform pan.

12. 12

    Line bottom of pan with remaining ladyfinger halves.

13. 13

    Spoon thickened gelatine mixture into prepared pan.

14. 14

    Refrigerate 3 hours or until gelatine mixture is firm.

15. 15

    Meanwhile,dip orange segments halfway into melted chocolate; place on small plate.

16. 16

    Refrigerate until ready to use.

17. 17

    Loosen and remove rim of pan.

18. 18

    Arrange oranges on top of torte.

19. 19

    Cut into 8 wedges to serve.

20. 20

    Store leftover torte in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.