Best 2 Icebox Cake With Orange Caramel Cream Recipes
Indulge in the delightful symphony of flavors that is Icebox Cake with Orange Caramel Cream. This irresistible dessert is a culinary masterpiece that combines the refreshing tang of oranges with the rich, velvety smoothness of caramel cream, all nestled within layers of delicate wafers. Dive into the tantalizing layers of this no-bake wonder, where each bite offers a burst of citrusy sweetness, perfectly balanced by the creamy caramel filling. With its stunning presentation and symphony of flavors, this icebox cake is sure to be the star of any gathering, leaving your taste buds craving for more. Along with the main recipe, you'll also find a collection of equally enticing variations to satisfy every palate. From a decadent Chocolate Icebox Cake to a refreshing Lemon Icebox Cake, each recipe offers a unique twist on the classic. Whether you prefer the tangy zest of citrus or the comforting warmth of chocolate, there's an icebox cake in this collection that will capture your heart. So, embark on a culinary journey and discover the magic of icebox cakes, where simplicity meets elegance, and every bite is a celebration of taste.
Here are our top 2 tried and tested recipes!
CARAMEL LATTE ICEBOX CAKE
Give your barista a break and make this caramel latte-inspired treat instead. With just six ingredients, you'll build an impressive layered dessert that softens and sets up in the fridge as it chills.
Provided by Food Network Kitchen
Categories dessert
Time 8h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
- Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
- Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
- Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.
CINNAMON AND CREAM CHEESE ICEBOX CAKE
Provided by Claire Robinson
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, add 2 cups cream and 6 tablespoons sugar and whisk, using a hand mixer, until soft peaks form, 3 to 4 minutes. Slowly add the cream cheese and beat until fully incorporated.
- Spread 1 1/2 cups cream cheese mixture on the bottom of a springform pan and arrange a layer of graham crackers on top. Spread another 1 1/2 cups cream cheese mixture and one more layer of graham crackers. Spread the remaining cream cheese mixture on top, making sure you have a smooth top. Cover the pan with plastic wrap, making sure it touches the top layer, and freeze until firm, about 2 hours.
- Remove from the freezer and place in the refrigerator for about 6 hours to defrost but still remain firm.
- Place the remaining graham crackers in a food processor and grind until you have fine crumbs. Using your hand mixer, whip the remaining 1 cup cream until stiff peaks form and add the cinnamon and the remaining 3 tablespoons sugar.
- Remove the plastic wrap and the side of the pan and frost the cake all over with the cinnamon cream. Sprinkle the whole top of the cake with graham cracker crumbs. Serve cold.
- What Really Makes This Recipe Sing: This is a wonderful cake to serve while entertaining in the summer. Your guests will be amazed at this. And to think, you didn't even have to turn your oven on.
- BYOC: Melt your favorite farmer's market berry preserve and serve as a sauce. If you can't fine chocolate graham crackers, try using chocolate wafers.
Tips:
- Choose ripe oranges for the caramel sauce. This will ensure that the sauce has a bright, citrusy flavor.
- Use a heavy saucepan to make the caramel sauce. This will help to prevent the sugar from burning.
- Cook the caramel sauce until it reaches a deep amber color. This will give it a rich, flavorful taste.
- Let the caramel sauce cool slightly before adding it to the cream. This will prevent the cream from curdling.
- Use a springform pan to make the icebox cake. This will make it easy to remove the cake from the pan.
- Chill the icebox cake for at least 4 hours before serving. This will allow the flavors to meld and the cake to set.
Conclusion:
This icebox cake with orange caramel cream is a delicious and easy-to-make dessert that is perfect for any occasion. The bright citrus flavor of the oranges pairs perfectly with the rich, creamy caramel sauce. This cake is sure to be a hit with everyone who tries it.
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