Orange and Lemon Refrigerator Cake - Book of Cakes. Unlive 20/02/2013
This is a lovely light, refreshing sweet course - just the thing to serve after a rich meal, but try to make it the night before.
finely grated zest and juice of 1 large lemon
finely grated zest and juice of 1 smallish orange
6 digestive biscuits, crushed to crumbs
2 level tablespoons soft brown sugar
1 oz (25 g) butter, melted
3 large eggs, separated
2½ oz (60 g) caster sugar
1 level tablespoon powdered gelatine
¼ pint (150 ml) double cream
You will also need a large loaf tin, base measurement 71/2 x 31/2 inches (19 x 9 cm), brushed lightly with a flavourless oil such as groundnut.
In a small basin combine the biscuit crumbs with the brown sugar, then pour in the melted butter and mix thoroughly. Sprinkle a third of this mixture over the base of the loaf tin.
Now put the egg yolks, grated rinds and strained orange and lemon juice into a bowl, add the sugar and gelatine too. Then place the bowl over a pan of barely simmering water and whisk for about 10 minutes until the mixture thickens.
Then remove the bowl from the heat and whisk again until the mixture cools (an electric hand whisk will be very useful here). Now clean the whisk thoroughly and beat first the egg whites until stiff, then the cream until it is floppy but not too thick.
Next take a metal spoon and carefully fold the egg whites first and then the cream into the orange and lemon mixture. Now pour it into the tin, sprinkle the remaining crumbs over the top, cover with foil and transfer to the freezing compartment of the refrigerator and freeze overnight.
Three hours before serving, transfer the tin to the main body of the refrigerator, then turn it out on to a serving dish and serve cut into slices. If you have any left over, there is no need to re-freeze it; just leave it in the refrigerator where it will become more like a mousse.