Description
This no-bake Orange Cream Cake is a refreshing and creamy German dessert layered with a buttery cookie crust, silky sour cream and whipped cream filling, and a tangy orange glaze. Light, citrusy, and easy to make, this crowd-pleasing cake is perfect for spring, summer, or any time you want a no-fuss, fruity treat.
Ingredients
- Crust:
- 200 g butter cookies, crushed
- 70 g butter, melted
- Cream Filling:
- 2 packets lemon-flavored gelatin (Götterspeise Zitrone)
- 450 ml orange juice (divided: 200 ml for gelatin, 250 ml for glaze)
- 120 ml water
- 150 g sugar (125 g for filling, 25 g for glaze)
- 450 g sour cream
- 400 ml heavy cream
- Zest and juice of 1 orange
- Glaze:
- 1 packet clear cake glaze
Instructions
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Make the Base: Mix crushed cookies with melted butter and press into a 26 cm springform pan. Chill while preparing the filling.
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Prepare Gelatin Base: In a saucepan, combine 200 ml orange juice, 100 ml water, and 125 g sugar with lemon gelatin. Heat gently while stirring until dissolved. Let cool slightly.
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Mix Cream Layer: Stir in sour cream, orange zest, and orange juice into the gelatin. Chill for 30 minutes, until slightly thickened.
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Add Whipped Cream: Whip heavy cream to stiff peaks. Fold gently into the gelatin mixture. Spread evenly over the crust.
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Chill: Refrigerate for at least 3 hours, until set.
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Top with Glaze: Prepare cake glaze using 250 ml orange juice and 25 g sugar per packet instructions. Pour over the chilled cake and let it set fully before slicing.
Notes
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Substitute mandarin or tangerine juice for a sweeter twist.
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Add canned mandarins or orange segments for texture.
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Digestive biscuits or graham crackers work as alternative crusts.
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Use Greek yogurt in place of some sour cream for extra tang.
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Chill thoroughly for cleaner slices and best texture.
