In America, the iceberg cake is called puff chocolate dessert waffle cookies and whipped cream, which does not require baking, and usually cooks in a hurry and insists in the refrigerator, where all the tastes of the dessert mix and the cookies are influenced whipped cream becomes softer. Therefore, its name can be literally translate as “cake from the refrigerator.” Composition of this cake uncomplicated, mainly cookies and whipping cream with sugar, but you can give it a more refined taste by adding to cream and assembly of dessert orange-caramel syrup of our own Cooking. Share with friends: 
Time: 1 hour. 55 minutes Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 oranges
- 1/3 Art. Sahara
- 3 tbsp. cold cream
- 1.5 tsp vanilla extract
- 2 packs of 255 gr. chocolate waffle cookies (approximately 50 pcs.)
Recipes with similar ingredients: Oranges, sugar, cream, vanilla extract, waffle cookies
Recipe preparation:
- With a peeler, peel the zest in strips with 2 oranges and finely grate 1 tsp. zest from the third orange; squeeze juice with 3 oranges. Combine the sugar and zest strips in a pan and heat. over medium heat until the sugar melts. Shake the pan and continue cooking by tilting it until sugar becomes dark amber color, about 4 minutes. Add immediately orange juice and simmer until liquid evaporated in half, about 15 minutes. Add 0.5 tbsp. cream; simmer for about 5 minutes. Remove from the stove, add vanilla. Remove the zest with a slotted spoon and set aside for topping. Let the caramel sauce cool to room temperature, about 45 minutes.
- Transfer to a medium-sized bowl about two-thirds cooled caramel sauce. In a separate bowl, beat with a mixer the remaining 2.5 tbsp. cream until very soft peaks form (not beat too long). Stir in grated orange zest and 1 Art. whipped cream in a bowl with caramel sauce, then stir the remaining whipped cream.
- Cover a detachable mold with a diameter of 20 cm. With cling film. Put in the form of 6 pieces of cookies. On top, distribute 0.5 tbsp. caramel whipped cream, then sprinkle 2 tsp. caramel sauce. Repeat the same to get about 7 layers cookies, whipped cream and caramel sauce, finishing with a layer caramel whipped cream.
- Cover the cake with plastic wrap, refrigerate at least 6 hours or overnight. Remove the film, turn the cake on plate and peel off the mold and plastic wrap. Decorate from above candied orange zest.
