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Parve
Easy
4 Minutes
Diets 
Kick off your next party with this sweet showstopper.
For more great ideas, watch Shortcuts!
1 cup Champagne Barons de Rothschild or other champagne
3 packages Kedem Tea Biscuits, processed into crumbs
1 cup powdered sugar such as Gefen Confectioners’ Sugar
3 tablespoons light corn syrup
1 cup powdered sugar such as Gefen Confectioners’ Sugar
2 and 1/2 tablespoons Champagne Barons de Rothschild or other champagne
zest of 1 orange
2-3 tablespoons orange juice
gold sprinkles
Lightly grease the bottom of a loaf pan. Set aside.
Add the champagne to a medium saucepan over medium heat. Heat, stirring occasionally, until the liquid has reduced by half, to about 1/2 cup. Do not allow it to come to a boil. Set aside and allow to cool completely.
Once the champagne reduction has cooled, combine the tea biscuit crumbs and powdered sugar in a large bowl. Add the corn syrup and cooled champagne reduction and mix well.
Pour biscuit mixture into prepared pan, smoothing it down with the back of a spoon or spatula. Refrigerate for three to five hours.
In a large bowl, whisk together the powdered sugar, champagne and citrus zest until the mixture is completely smooth.
Remove cake from pan, drizzle with the glaze and garnish and sprinkles.
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