Icebox Cake with Orange Caramel Cream
Serving size: 8
Calories per serving: 364
Yield: 8 servings
3 Large Fancy Navel Oranges
1/3 cup C&H Pure Cane White Sugar
3 cups cold Meadow Gold Heavy Cream
1 1/2 teaspoons vanilla extract
2 ounces 9- packages chocolate wafer cookies (about 50 wafers)
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
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.