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.
Skin four oranges and fillet them. Catch the juice for later.
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.
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.
Roast the almonds in a pan.
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.