Icebox cake with orange-caramel whipped cream
Votes: 4
Time: 1 hour 55 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
In America, icebox cake is a layered dessert made with chocolate wafer cookies and whipped cream. It requires no baking and is usually prepared quickly and then refrigerated, where the flavors meld and the cookies soften under the influence of whipped cream. Hence, its name can literally be translated as "refrigerator cake." The ingredients are simple, primarily cookies and whipped cream with sugar, but you can give it a more sophisticated flavor by adding homemade orange-caramel syrup to the cream and during assembly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 oranges
- 1/3 cup sugar
- 3 cups cold heavy cream
- 1.5 tsp vanilla extract
- 2 packages of 255 g. chocolate wafer cookies (about 50 pcs.)
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Recipes with similar ingredients: Oranges, sugar, cream, vanilla extract, wafer cookies
Cooking the dish according to the recipe:
- Using a vegetable peeler, peel the zest from 2 oranges in strips and finely grate 1 teaspoon of the zest from the third orange; juice 3 oranges. Combine the sugar and zest strips in a skillet and heat over medium heat until the sugar melts. Shake the pan and continue cooking, tilting it, until the sugar turns deep amber, about 4 minutes. Immediately add the orange juice and simmer until the liquid has reduced by half, about 15 minutes. Stir in 1/2 cup heavy cream; simmer for about 5 minutes. Remove from the heat and stir in the vanilla. Remove the zest strip with a slotted spoon and set aside for the topping. Let the caramel sauce cool to room temperature, about 45 minutes.
- Transfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2.5 cups of heavy cream with an electric mixer until very soft peaks form (do not overbeat). Fold the grated orange zest and 1 cup of whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.
- Line a 20cm springform pan with plastic wrap. Place 6 cookies in the pan. Spread 1/2 cup of caramel whipped cream on top, then drizzle with 2 teaspoons of caramel sauce. Repeat to create approximately 7 layers of cookies, whipped cream, and caramel sauce, finishing with a layer of caramel whipped cream.
- Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight. Remove the wrap, invert the cake onto a plate, and remove the pan and plastic wrap. Top with candied orange zest.
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