Idea of presentation.

Orange Charlotte Camellia

Name: Orange Charlotte Camellia
Prep time: 50 min
Cook time: 3 min
Total time: 413 min
Yield: 8 people
Cuisine: Creative Pastry
Ingredients: 28 ladyfinger biscuits, about 200 g; 200 g of white chocolate; 250 g thick fromage blanc, 7% fat; 250 ml cold whipping cream; 3 unprocessed oranges; 80 ml of water; 25 g of sugar; 1 teaspoon vanilla

A recipe by CakeChristmas / Updated on October 31, 2026.

Orange / vanilla / white chocolate

A solar flower, even in the middle of Christmas.

50 minPREPARATION

3 minBAKING

6 hREST / CHILL

For 8 people
Charlotte round 18 cm and 7 cm high

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9 detailed steps, from preparation to service.

Preparing the Circle
Place the 18 cm circle on a flat dish. Tap the inside edge of a baking paper strip. Cut the bottom end of about 20 cookies so that they stand at a height of 7 cm; keeps all offcuts.
Preparing the oranges
Wash the 3 oranges. Grate the zest of an orange and press that orange. Measure 80 ml of juice for syrup; reserve the remaining juice for service.
Make the syrup
In a saucepan, heat 80 ml of orange juice, 80 ml of water and 25 g of sugar for 2-3 minutes, stirring to dissolve the sugar. Pour into a hollow plate and let cool.
Installing the cookies
Very briefly soak the flat side of the edge cookies in the syrup, only 1 second, then raise them against the circle, face sweetened outwards. Garnish the bottom with the remaining 8 cookies and drops, slightly soaked. Fill the spaces without forming a too thick layer.
Melt the chocolate
Melt 200 g of white chocolate in a bain-marie, without the bowl touching the water. Leave to cool for 5 minutes. Mix the 250 g of cottage cheese with vanilla and zest, then gradually incorporate the warm chocolate to obtain a homogeneous cream.
Whip the filling
Whisk 250 ml of very cold whole cream up to a soft peak. Incorporate it into the cheese preparation in 3 times, lifting with the spatula. Pour immediately into the shell of cookies and smooth to 1 cm under the top of the cookies.
Get caught
Cover without touching the foam and refrigerates for at least 6 hours. The garnish must be firm before placing the fruits; keep the circle during all this rest.
Cut the petals
Peel the remaining 2 oranges alive: remove the skin and white membrane with a knife. Cut into thin 3 mm washers, remove the seeds, then cut the washers in half. Sponge the half-rounds to limit the juice.
Forming the Camellia
Lay the orange half-rounds in 3 overlapping crowns on the cold foam, rounded edge outwards. Finish with a few small segments in the center. All fruits remain almost flat. Remove the circle and paper gently, then serve without adding ribbon around the cake.

Conservation. 2 days in the refrigerator, covered; place the oranges at the earliest a few hours before serving.

Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.

Baking tips for this recipe

Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.