I made this orange cake for various occasions, including birthdays or when I wanted something refreshing for the family. It's the kind of recipe you keep handy because it doesn't need a base or baking, and it comes out with a light texture. I was given this recipe by a lady skilled in desserts, and I kept the steps just as she did.
Quick Info
Total time: about 40 minutes + chilling time overnight
Preparation time: approximately 30 minutes
Cooking time: 10 minutes (no baking, just warming the mixture)
Servings: 10-12
Difficulty: easy to medium, depending on how quickly you peel the oranges
Recipe type: refreshing cake, no-bake, suitable for parties or after heavier meals
Ingredients
250 ml cold milk
6 teaspoons gelatin
6 egg yolks
10 tablespoons sugar
zest of one small orange (only the orange part, do not take from the white part)
1 large orange (or 2 small oranges), diced and peeled
1 liter liquid cream (for whipping)
Preparation method
1. Soak the gelatin in the 250 ml of cold milk. Stir gently to avoid lumps. Let the gelatin swell for a few minutes.
2. In a separate bowl, place the 6 egg yolks, sugar, and grated orange zest. Add the peeled and diced orange. To prevent the cake from being bitter, it's important to remove the white peel from the orange slices.
3. After the gelatin has softened in the milk, pour the mixture over the other ingredients in the bowl. Mix well.
4. Place everything over low heat in a saucepan or pot with a thicker bottom, stirring continuously. Let it heat only until it starts to simmer lightly, no more – gelatin loses its effect if boiled too hard. Remove immediately from heat.
5. Allow the mixture to cool completely at room temperature. If it’s too warm, when you add the whipped cream, it will release water.
6. Whip the cream until stiff. It needs to be firm, not soft, for the cake to hold nicely when you remove it from the mold.
7. Once the egg and gelatin mixture has cooled down well, incorporate the whipped cream in two or three batches, using a spatula, gently mixing to keep it airy.
8. Prepare a 5-6 liter pot. Line the inside with plastic wrap, leaving the edges hanging over. On the bottom and sides of the pot, place thin slices of orange to cover evenly. The wrap helps in removing the cake the next day.
9. Pour the mixture into the pot, over the orange slices. Level it off, then cover with the excess wrap.
10. Leave the cake to chill overnight in the refrigerator.
11. The next day, gently peel off the wrap from the top, cover the pot with a plate, and flip the cake. Carefully pull the wrap off the cake.
Why I make this recipe often
I use it whenever I need a light dessert and don’t feel like making a base or using the oven. It adapts easily, isn’t fussy, and keeps well in the fridge. It’s especially good in the summer.
Tips and variations
Tips
Don’t leave the gelatin mixture on the heat for more than a few minutes after it starts to set, otherwise the gelatin won’t bind.
Use ripe, sweet oranges. The white peel can give a bitter taste if it remains on the fruit cubes.
Use a sharp knife to peel the orange slices. It takes a little longer, but the texture will be more pleasant.
The cream should be cold and whipped very well before adding it to the mixture.
Use plastic wrap in the pot to easily remove the cake at the end.
If you don’t have a large pot, you can use a loaf pan or a large bowl, adjusting the quantities accordingly.
Substitutions
Milk cannot be replaced with orange juice, as it affects the texture.
Vegetable cream can be used, but it will change the taste and texture.
If you don’t have oranges, it works with other citrus fruits, but they need to be well peeled.
Variations
The cake can also be made with kiwi, but you will need 8 teaspoons of gelatin (kiwi contains enzymes that soften gelatin).
For the kiwi version, follow the same steps, just adjust the gelatin amount and replace the oranges with peeled and diced kiwi.
You can add small pieces of pineapple or other soft fruits, just ensure they are not too juicy.
Serving ideas
Cut thick slices with a very sharp knife, wiping it after each cut.
Serve cold, directly from the refrigerator.
It can be garnished with mint leaves or a little grated orange zest on top.
Frequently asked questions
1. Can the cake be made with other fruits?
Yes, you can replace the orange with kiwi (8 teaspoons of gelatin), or with other soft fruits, peeled and skinned.
2. Can I use vegetable cream instead of natural cream?
Yes, but the texture and taste will not be the same. Natural cream whips firmer and has a more pleasant taste.
3. Is plastic wrap necessary in the pot?
It helps a lot in removing the cake from the mold. If you don’t use wrap, the cake may stick and ruin its appearance.
4. Do I have to peel all the skin from the oranges?
Yes, because the white part is bitter. It’s worth taking the time for this, to make the dessert pleasant to taste.
5. Can it be made without eggs?
Not with this recipe. The yolks provide structure and flavor, I do not recommend removing them.
Nutritional values
Estimate for one slice (1/12 of the cake):
Calories: approximately 320-350 kcal
Protein: 5-6 g
Carbohydrates: 28-30 g
Fats: 22-24 g
Values may vary depending on the type of cream and how much sugar you add. It is an energy-dense dessert, but with a lot of protein from the eggs and cream.
Storage and reheating
The cake keeps in the refrigerator, covered, for up to 2-3 days. It doesn’t hold well at high temperatures, so don’t leave it in the heat. It cannot be reheated. I do not recommend freezing, as the texture deteriorates.
It can be easily portioned directly from the refrigerator. If there are leftovers, cover with wrap and keep it cool.
Quick Info
Total time: about 40 minutes + chilling time overnight
Preparation time: approximately 30 minutes
Cooking time: 10 minutes (no baking, just warming the mixture)
Servings: 10-12
Difficulty: easy to medium, depending on how quickly you peel the oranges
Recipe type: refreshing cake, no-bake, suitable for parties or after heavier meals
Ingredients
250 ml cold milk
6 teaspoons gelatin
6 egg yolks
10 tablespoons sugar
zest of one small orange (only the orange part, do not take from the white part)
1 large orange (or 2 small oranges), diced and peeled
1 liter liquid cream (for whipping)
Preparation method
1. Soak the gelatin in the 250 ml of cold milk. Stir gently to avoid lumps. Let the gelatin swell for a few minutes.
2. In a separate bowl, place the 6 egg yolks, sugar, and grated orange zest. Add the peeled and diced orange. To prevent the cake from being bitter, it's important to remove the white peel from the orange slices.
3. After the gelatin has softened in the milk, pour the mixture over the other ingredients in the bowl. Mix well.
4. Place everything over low heat in a saucepan or pot with a thicker bottom, stirring continuously. Let it heat only until it starts to simmer lightly, no more – gelatin loses its effect if boiled too hard. Remove immediately from heat.
5. Allow the mixture to cool completely at room temperature. If it’s too warm, when you add the whipped cream, it will release water.
6. Whip the cream until stiff. It needs to be firm, not soft, for the cake to hold nicely when you remove it from the mold.
7. Once the egg and gelatin mixture has cooled down well, incorporate the whipped cream in two or three batches, using a spatula, gently mixing to keep it airy.
8. Prepare a 5-6 liter pot. Line the inside with plastic wrap, leaving the edges hanging over. On the bottom and sides of the pot, place thin slices of orange to cover evenly. The wrap helps in removing the cake the next day.
9. Pour the mixture into the pot, over the orange slices. Level it off, then cover with the excess wrap.
10. Leave the cake to chill overnight in the refrigerator.
11. The next day, gently peel off the wrap from the top, cover the pot with a plate, and flip the cake. Carefully pull the wrap off the cake.
Why I make this recipe often
I use it whenever I need a light dessert and don’t feel like making a base or using the oven. It adapts easily, isn’t fussy, and keeps well in the fridge. It’s especially good in the summer.
Tips and variations
Tips
Don’t leave the gelatin mixture on the heat for more than a few minutes after it starts to set, otherwise the gelatin won’t bind.
Use ripe, sweet oranges. The white peel can give a bitter taste if it remains on the fruit cubes.
Use a sharp knife to peel the orange slices. It takes a little longer, but the texture will be more pleasant.
The cream should be cold and whipped very well before adding it to the mixture.
Use plastic wrap in the pot to easily remove the cake at the end.
If you don’t have a large pot, you can use a loaf pan or a large bowl, adjusting the quantities accordingly.
Substitutions
Milk cannot be replaced with orange juice, as it affects the texture.
Vegetable cream can be used, but it will change the taste and texture.
If you don’t have oranges, it works with other citrus fruits, but they need to be well peeled.
Variations
The cake can also be made with kiwi, but you will need 8 teaspoons of gelatin (kiwi contains enzymes that soften gelatin).
For the kiwi version, follow the same steps, just adjust the gelatin amount and replace the oranges with peeled and diced kiwi.
You can add small pieces of pineapple or other soft fruits, just ensure they are not too juicy.
Serving ideas
Cut thick slices with a very sharp knife, wiping it after each cut.
Serve cold, directly from the refrigerator.
It can be garnished with mint leaves or a little grated orange zest on top.
Frequently asked questions
1. Can the cake be made with other fruits?
Yes, you can replace the orange with kiwi (8 teaspoons of gelatin), or with other soft fruits, peeled and skinned.
2. Can I use vegetable cream instead of natural cream?
Yes, but the texture and taste will not be the same. Natural cream whips firmer and has a more pleasant taste.
3. Is plastic wrap necessary in the pot?
It helps a lot in removing the cake from the mold. If you don’t use wrap, the cake may stick and ruin its appearance.
4. Do I have to peel all the skin from the oranges?
Yes, because the white part is bitter. It’s worth taking the time for this, to make the dessert pleasant to taste.
5. Can it be made without eggs?
Not with this recipe. The yolks provide structure and flavor, I do not recommend removing them.
Nutritional values
Estimate for one slice (1/12 of the cake):
Calories: approximately 320-350 kcal
Protein: 5-6 g
Carbohydrates: 28-30 g
Fats: 22-24 g
Values may vary depending on the type of cream and how much sugar you add. It is an energy-dense dessert, but with a lot of protein from the eggs and cream.
Storage and reheating
The cake keeps in the refrigerator, covered, for up to 2-3 days. It doesn’t hold well at high temperatures, so don’t leave it in the heat. It cannot be reheated. I do not recommend freezing, as the texture deteriorates.
It can be easily portioned directly from the refrigerator. If there are leftovers, cover with wrap and keep it cool.