No-bake citrus cake

This no-bake citrus cake made with with butter cookies and citrus marmalade simply melts in your mouth. It is so soft that I would call it more a dessert rather than a cake. It is composed of two types of cream and delicious orange, lemon and tangerine marmalade. The first layer is a simple mascarpone and whipped cream while the last thin layer is composed of a homemade lemon pudding. The marmalade combines perfectly with the two creams and add a fresh and interesting touch.

No-bake citrus cake

No-bake citrus cake – delicious dessert with two types of cream (mascarpone and whipped cream and homemade lemon pudding) and orange, lemon and tangerine marmalade.

Course sweets and dessert

Cuisine cake

Keyword cookie cake, easy cake, homemade pudding, lemon, mascarpone, no-bake cake, orange, sheet cake, simple cake, whipped cream

Prep Time 30

Cook Time 5

Total Time 35

Servings slices (about)

Calories 444kcal

Ingredients

Cookies and marmalade

300 g citrus marmalade I used marmalade made by Agrisicilia
180 g of cold mascarpone
200 g of cold whipping cream
50 g of icing sugar
Lemon pudding
250 ml of milk
1 untreated lemon peel only
1 teaspoon of butter
1 tablespoon of potato starch
1 yolk
1 tablespoon of sugar

Instructions

Instructions no-bake citrus cake

For this recipe I used orange, lemon and tangerine marmalade made by Agrisicilia.
Cover a rectangular 20 cm x 23 cm baking sheet with baking paper. Spread the first layer of flat butter cookies and prepare the first layer of cream.
Whip cold whipped cream together with mascarpone cheese. Then add the powdered sugar and whip again to incorporate it. Gently spread the cream over the layer of cookies and make it smooth.
Add the second layer of cookies and a layer of citrus jam. Add the third layer of cookies and proceed with cooking of the lemon pudding.

Homemade lemon pudding

Pour 250 ml of milk into a saucepan, take a third of a cup of milk and set aside. Add the egg yolk, sugar and potato starch to the cup and mix well until all the ingredients are well combined.
Add a teaspoon of butter and lemon zest in the saucepan with the milk and turn on the flame. When it comes almost to the boiling point add the milk with yolk and starch mixture and stir quickly. Lower the heat and, stirring constantly, wait until the cream thickens.
Wait for the pudding to warm slightly and spread it over the prepared layer then cover with a final layer of dry cookies.
Place the cake in the refrigerator and let the flavours mix for at least a couple of hours. The cookies will become soft which will make this cake easier to cut.