This delightful No-Bake Orange Cream Cake is a refreshing, citrusy dessert with layers of creamy goodness and a buttery biscuit base. The tangy flavors of orange, complemented by the rich texture of sour cream and whipped cream, make it perfect for any occasion. Plus, the vibrant orange glaze on top adds a beautiful finishing touch. Follow these simple steps to create this light and flavorful cake at home.
Ingredients
For the Biscuit Base:
- 200 g (7 oz) butter biscuits, biscuit crumbs, or speculaas
- 70 g (5 tbsp) butter, melted
For the Creamy Filling:
- 2 packs lemon jelly (approx. 20 g each)
- 450 ml (1 ¾ cups) orange juice
- 120 ml (½ cup) water
- 150 g (¾ cup) sugar (divided: 125 g for filling, 25 g for glaze)
- 450 g (2 cups) sour cream
- 400 ml (1 ¾ cups) cream, whipped
- 1 orange, grated peel and juice
For the Orange Glaze:
- 1 pack cake glaze (approx. 12 g)
- 250 ml (1 cup) orange juice
- 25 g (2 tbsp) sugar
Step-by-Step Instructions
Step 1: Prepare the Biscuit Base
- Begin by crushing 200 g of butter biscuits or speculaas. You can place the biscuits in a sealable bag and crush them with a rolling pin until fine crumbs form.
- Melt 70 g of butter and mix it with the biscuit crumbs until the mixture resembles wet sand.
- Press the crumb mixture firmly into the base of a greased springform pan (Ø 26 cm). Use the back of a spoon or the bottom of a glass to ensure the base is evenly compacted.
- Place the pan in the refrigerator to chill while you prepare the filling.
Step 2: Make the Jelly Mixture
- Prepare the lemon jelly according to the instructions on the packet, but adjust the liquid quantities: use 200 ml orange juice, 100 ml water, and 125 g of sugar.
- Stir the mixture over medium heat until the jelly and sugar dissolve. Remove from heat and allow the jelly mixture to cool slightly, but don’t let it set completely.
Step 3: Prepare the Creamy Filling
- In a large mixing bowl, stir together 450 g sour cream, the grated peel of 1 orange, and the juice of the orange.
- Gradually pour the cooled lemon jelly mixture into the sour cream mixture, stirring continuously to combine.
- Place this mixture in the refrigerator to chill for about 30 minutes, or until it thickens slightly.
Step 4: Whip the Cream
- While the jelly mixture is chilling, whip 400 ml cream until stiff peaks form.
- Once the jelly-sour cream mixture has thickened, gently fold the whipped cream into the mixture, creating a light, airy filling.
- Spread the creamy mixture evenly over the biscuit base in the springform pan.
- Return the cake to the refrigerator and allow it to chill for at least 3 hours, so the filling can firm up.
Step 5: Prepare the Orange Glaze
- To make the glaze, combine 1 pack of cake glaze with 250 ml of orange juice and 25 g of sugar in a saucepan. Heat the mixture, stirring constantly, until it boils and thickens slightly.
- Remove from heat and allow the glaze to cool slightly. Once it’s cooled but still pourable, gently pour it over the cream filling in the cake.
- Place the cake back in the refrigerator to set the glaze for about 30 minutes.
Step 6: Serve and Enjoy
- Once the glaze has set, remove the cake from the springform pan. Slice and serve this delightful, no-bake orange cream cake chilled.
- Enjoy the refreshing citrus flavors with the crunchy biscuit base and creamy, tangy filling!
Final Thoughts
This No-Bake Orange Cream Cake is a perfect balance of sweetness and tartness, making it an ideal dessert for hot days or whenever you’re in the mood for a refreshing treat. The combination of zesty orange and smooth cream over a buttery biscuit crust will make this cake a favorite in your dessert collection. Bon Appétit!
