Hungarian Orange Cream Cake (Narancsos Krémes Torta)
A refreshing no-bake Hungarian orange cream cake featuring a buttery biscuit base, smooth vanilla cream layer, and a vibrant citrusy orange topping.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake / Chilling
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
- For the base:
- 2 cups crushed biscuits
- 1/2 cup melted butter
- For the cream layer:
- 2 cups milk
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- For the orange layer:
- 2 cups orange juice
- 2 tablespoons sugar
- 2 tablespoons gelatin
- For topping:
- Orange slices
- Whipped cream decorations
Instructions
- Mix crushed biscuits with melted butter and press into a cake pan. Chill for 20 minutes.
- Heat milk and sugar in a saucepan. In another bowl, whisk egg yolks and cornstarch, then temper with warm milk.
- Return mixture to heat and cook until thickened into a custard. Remove from heat and add vanilla. Cool.
- Fold whipped cream into cooled custard, then spread over the chilled base. Refrigerate briefly.
- Heat orange juice with sugar, add gelatin, and stir until dissolved. Cool slightly.
- Pour orange layer over cream layer and refrigerate for 4–5 hours until fully set.
- Decorate with orange slices and whipped cream before serving.
Notes
- Use fresh orange juice for best flavor.
- Do not skip gelatin, as it helps the top layer set properly.
- Allow layers to cool before assembling to maintain structure.
- Best made a day ahead for optimal texture.
- Store refrigerated and consume within 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
