ICEBOX CAKE WITH ORANGE-CARAMEL CREAM
Provided by Food Network Kitchen
Time 1h55m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Remove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges. Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts. Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes. Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes. Add 1/2 cup cream; simmer until incorporated, about 5 minutes. Remove from the heat; stir in the vanilla. Remove the strips of zest with a slotted spoon and set aside for 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 1/2 cups cream with a mixer until very soft peaks form (do not overbeat). Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.
- Line an 8-inch springform pan with plastic wrap. Lay 6 cookies in the pan. Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce. Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream.
- Cover the cake with plastic wrap; chill at least 6 hours or overnight. Uncover, invert onto a plate and remove the pan and plastic wrap. Top with the candied orange zest.
ORANGE ICEBOX CAKE
Fresh oranges and cream flavor this delightful yet light no cook desert. Perfect for parties, showers, family gatherings and potlucks - and you can make it the day before.
Provided by Lorac
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Combine sugar and water, bring to a boil and cook until it thickens to a syrup.
- Dissolve gelatin in 1 cup of water, stir into syrup and cool.
- Stir fruit and juices into the cooled mixture.
- Add marshmallows and 1 pint of cream to a chilled bowl, beat until soft peaks form.
- Fold whipped cream and pecans into fruit mixture.
- Line a large angel food or tube pan with waxed paper.
- Line the prepared pan with lady fingers, spoon in the fruit cream mixture, cover and chill 4-5 hours or overnight.
- To serve, unmold the cake on a serving plate, frost with whipped cream and sprinkle with coconut.
Nutrition Facts : Calories 499.1, Fat 30.6, SaturatedFat 15.1, Cholesterol 161.8, Sodium 76.1, Carbohydrate 52.7, Fiber 1.5, Sugar 36.9, Protein 7
ORANGE ICEBOX CAKE
Be sure to use a large plate, as some of the custard is likely to "escape". . . For the cake I use my Orange Sponge Tube Cake (recipe 75431)
Provided by CCLady
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Beat egg yolks in the top of a double boiler.
- Blend sugar, peel and corn starch; add to egg yolks.
- Stir in orange juice.
- Cook over boiling water, stirring constantly, until thick.
- Allow mixture to cool.
- Beat egg whites and cream TOGETHER until soft peaks form.
- Fold into cooled orange mixture Slice cake into two layers.
- Place bottom layer on large serving plate.
- Spread 1/2 of the custard onto the bottom layer.
- Place the other layer on top of the custard and top with remaining custard.
- Refrigerate overnight.
- While cake is chilling, some custard may"escape" from the middle- just spoon in back on the top.
Nutrition Facts : Calories 2974.9, Fat 124.8, SaturatedFat 70.2, Cholesterol 1388.1, Sodium 1474.6, Carbohydrate 422.2, Fiber 3.5, Sugar 289.1, Protein 49.5
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