easy Spring no bake tangerine cake

Although the weather outside right now doesn’t look like Springtime at all, let’s try to summon it with a light Spring-Summer dessert. Easter is coming soon and I think this kind of light, slightly exotic, no bake dessert will be perfect for this occasion.

Today I would like to introduce you to one of my old recipes for for a small sweet, simple dessert with tangerines. Although from the instructions it may seem complicated it’s very easy to prepare. And if I was able to make it, you will be able too 🙂

Tangerines I had was quite sour – but actually in that cake it was a plus, because they worked great with sweet layer of whipped cream. This made the dessert very refreshing. You can also adjust the ingredients to your needs and liking, swap tangerines with oranges, add icing sugar or sugar replacement, also I used basic tea biscuits, but feel free to use different biscuits that are available to you. Sponge biscuits would work well if you have quite high baking tray. If you don’t have loaf shaped baking tray you can use a high glass container or bowl. Get creative – even if it’s not going to look like from Instagram I can assure you it will be tasty. And that’s the most important. Isn’t it? 🙂


I used my silicone cake loaf shaped baking tray, but in the end, it wasn’t the best way to make it. Jelly stick to the silicone surface and wasn’t easy to remove it from the tray. Perhaps placing the cling film inside would be much better. Also my baking tray has 21cm at its widest point – it did not fit the whole amount of ingredients I had, just a little jelly and some whipped cream was left, but it’s not a problem – they can be alternately arranged in a small bowl and also cooled. Oh, and the top layer of jelly does not really want to stick to biscuits, as you can see in the picture. I guess if I would place biscuits before jelly sets completely they would stick better. But heigh-ho, the final thing was delicious and quite good looking for my cake-making abilities at that time. Not that I would say that right now I’m a great baker 😉


easy Spring no bake tangerine cake


INGREDIENTS for a loaf shaped baking tray:

  • 2 large tangerines
  • orange jelly powder (pack to be dissolved in 500ml of water)
  • 500 ml whipping cream
  • icing sugar or sugar replacement to taste
  • 4 tsp of gelatin
  • classic tea biscuits

DIRECTIONS

Dissolve the jelly in 400 ml of hot water – adding slightly less water than it says on the packaging will make the jelly more stiff and easier to slice. Leave it to cool down. Prepare small loaf shape baking tray, you can cover inside of it with cling film – it will be easier to remove the cake when it’s ready. I used silicon baking tray thinking it should be easy to remove it – placing a layer of cling film would make the process much easier.

Peel tangerines and also peel of the membrane from each segment. It’s more time consuming, but worth making – tangerines will be easier to bite and lot more attractive looking.

Pour a little cooled jelly into a loaf shape baking tray and place the nicest tangerine segments on the bottom. The jelly level should cover tangerines. Place baking tray into the fridge. When it’s almost set place a layer of biscuits.

In the meantime prepare second layer. Dissolve gelatin in approx. 2 tablespoons of hot water and let it cool down slightly. Whip the cream using handheld mixer, add some icing sugar or sugar replacement while whipping. When the whipped cream is ready, add gelatine and mix well. Place the cream layer on top of the biscuits and cover with another layer of biscuits. Then again place it in the fridge. Whipped cream with the addition of gelatin will set very quickly, faster than jelly.

Now again place a layer of jelly and the rest of tangerines. I arranged the mandarin pieces and just poured a little bit of jelly, because I was running out of space in the baking tray, but you can make this layer higher. Put the tray back in the fridge. After the jelly is set, go with another layer of cream and biscuits on to of it. Wrap the tray tightly in cling film (cream likes to catch other flavours from the fridge) and place it in the fridge for a few hours, or for the whole night.

Long story short:

jelly + tangerine segments

biscuits

whipped cream

biscuits

jelly with tangerine pieces

whipped cream

biscuits

Before serving, of course, turn upside down. With cling film it should go quite easy. Store in the fridge, consume within two days.

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