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.
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Bismark Bandoh
[email protected]This cake is a classic for a reason. It's simple, delicious, and always a hit.
Roaming Rick
[email protected]This cake was so easy to make and it turned out great! I'll definitely be making it again.
Md Raza Mondol
[email protected]I'm not a big fan of orange, but this cake was still really good. The caramel frosting was amazing.
shamsuddin muhammad
[email protected]This cake was a bit more time-consuming than I expected, but it was worth it. The flavors were amazing.
Tiffany Meadows
[email protected]I had some trouble finding ladyfinger cookies, but I used graham crackers instead and they worked just fine.
fofanaamadou570 fofanaamadou570
[email protected]This cake was a little too sweet for me, but it was still good.
Kevin Dollard
[email protected]I love this recipe! It's so easy to make and it always turns out great.
Malika Jawadi
[email protected]This was a great recipe. The cake was moist and flavorful, and the frosting was perfectly sweet and tangy.
Ammar Farah
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I've made it for birthdays, potlucks, and just because.
christian okafor
[email protected]I'm not a big fan of orange, but this cake was still really good. The caramel frosting was amazing and the cake was moist and flavorful.
Normand St-Denis
[email protected]This was my first time making an icebox cake and it turned out great! I used chocolate cookies and whipped cream, and it was a huge hit with my friends.
Dominic Cruz
[email protected]I love this recipe! It's so versatile. I've made it with different types of cookies and fillings, and it's always delicious.
Rxby_games Clair
[email protected]This cake was a little more time-consuming than I expected, but it was worth it. The flavors were amazing and it was a big hit with my family.
Bukirwa Rehema
[email protected]This is my new go-to dessert recipe. It's so easy to make and always a crowd-pleaser.
Pamela Boswell
[email protected]I was a little skeptical about the orange and caramel combination, but it turned out great! The cake was moist and flavorful, and the frosting was perfectly sweet and tangy.
Tammim Ahmed
[email protected]This was a hit at our party! Everyone loved the combination of orange and caramel. It was also really easy to make, which is always a plus.