Crumble orange cake: how to make it super creamy!

published on 4 December, 2021 at 12:17
A creamy no-bake dessert that everyone will love! 
 
INGREDIENTS
For the base:
200g of Digestive biscuits
100g (1/2 cup) of Butter (Melted)

For the cream:
320g (1 1/2 cups) of Mascarpone
100g (1/3 cup) of Orange jam
100g (1/2 cup) of Sugar
50ml (1/4 cup) of Orange juice

METHOD
  1. Put the biscuits in a food processor and chop them finely. Put the chopped biscuits in a bowl and add the melted butter.
  2. Line a cake mold (20cm mold size) with parchment paper and pour 3/4 of the butter biscuits inside and compact them with a spoon. Let the base of the crumbled orange cake rest in the fridge for at least 20 minutes.
  3. In a bowl add the mascarpone and sugar and mix it with a hand whisk to make it creamy. Add the orange marmalade and orange juice. Mix the cream well to make it homogeneous.
  4. After time elapsed take the biscuit base from the fridge and pour the cream into it. Level it well and then cover it with the remaining mixture of chopped biscuits.
  5. Transfer the crumbled mascarpone and orange cake to the fridge for 4 hours.
  6. After the rest time has elapsed, gently remove it from the cake ring and sprinkle it with powdered sugar.
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