Orange Almond Cake (no bake for good)

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Waving summer good-bye with this gorgeous no-bake-cake.


150 gr. sponge fingers
125 gr. butter (melted)

4 oranges (filleted)
1 lemon (the juice approx. 3 tbsp.)
1 orange for the topping (optional)
150 ml orangejuice (from the filleted orange)
500 gr. cream cheese
300 gr. natural yoghurt
50 gr. almonds (grated and roasted)
75 gr. sugar
1 sachet gelatin powder

springform tin 10″ – lined with baking parchment


Melt the butter in a small sauce pan and put aside to cool down. With your food processor shred the sponge fingers. Mix both with a spoon until you have the consistence of wet sand. Put it in your lined springform and press down. Let it rest in the fridge.

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Skin four oranges and fillet them. Catch the juice for later.

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Mix the gelatin powder with the orange juice and let it rest for 10 minutes.

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In a separate bowl mix the cream cheese with the yoghurt and the lemon juice with your electric mixer until you have a homogenous mixture.

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Warm the juice with the gelatin powder together with the sugar on low heat until all is solved. Add two tablespoons of the cheese-mixture to adjust the temperature. Add the gelatin-mixture to the cheese-mixture and work with a whisk to get it homogenous. Fold in the orange filets.

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Roast the almonds in a pan.

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Out of the fridge put some (1/3) of the almonds on the cake base. Add the cheese-mixture and put it into the fridge for at least 3 hours – best over night.


After the cooling phase spread the rest of the almonds evenly on the cake.

I really fell in love with that cake. Hopefully some of you will try this, too.



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