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Parve
Easy
4 Minutes
Diets 
Kick off your next party with this sweet showstopper.
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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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what if use moscato type of wine instead of champagne and leave out the corn syrup to make it less sweet?
Hi Mariya,
A Moscato will actually make it sweeter. The syrup also holds this cake together, so better to reduce the powdered sugar by half to reduce sweetness and see how you like it. Taste it before you press it into the mold and adjust accordingly.
Hope this helps!
-Chana Tzirel from Kosher.com