| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 1 hr 30 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 528 |
| Total Fat | 38 g |
| Saturated Fat | 22 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 123 mg |
| Sodium | 252 mg |
Reviews
Too bad Nabisco failed us. Apparently, they no longer make the yummy wafer cookies.
this was a great recipe but a bit too rich
Although the cake turned out delicious our total time was much longer than an hour and 55 minutes. Instead of using plastic wrap, my sister and I buttered our springform pan and the cake came out of the pan easily. It didn’t taste that well after 6 hours of being refrigerated, but after 24 hours of being refrigerated the flavor of carmel was infused in the whipped cream thoroughly. I would only rank the cooking process at three stars, but the flavor and texture of the cake was certainly five stars.
I made this cake over the weekend and it was wonderful! I made one change since one of my kids doesn’t like chocolate. I used chocolate wafer cookies on half and Meyer lemon thin cookies we get from Trader Joes on the other half. Both sides were so good!