Icebox Cake With Orange-Caramel Cream

Total Time:
1 hr 55 min
1 hr 30 min
25 min

8 servings

  • 3 oranges
  • 1/3 cup sugar
  • 3 cups cold heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 2 9 -ounce packages chocolate wafer cookies (about 50 wafers)

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.

Photograph by Con Poulos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Ultimate Baking Guide