Reserve a spoonful of the total gelatin, which is equivalent to 4 or 5 grams. The rest of gelatin, hydrate it with orange juice. I tried using orange juice instead of water and it works like a charm and the orange cake without oven wins in flavor.

 

Line a 22-centimeter mold with baking paper. Cut the remaining paper and you have it ready to make the cake.

 

Melt the butter in the microwave and place the cookies in a chopper. When you have got a cookie flour, mix it with the melted butter. When the biscuit is completely soaked, reparte it well by the base of the mold and make sure to cover the edges well so that the cake is not over the joint. Take the mold to the refrigerator so that the butter hardens.

 

Heat the gelatin you had hydrating in a saucepan. It does not need to come to a boil. When the gelatin is dissolved, remove from heat.

 

Place the cream cheese in a bowl and add a little orange juice. Mix well with the blender and add the juice. Reserve a glass of juice to cover the cake. Add the sugar. When you have all the ingredients integrated, add the gelatin while mixing.

 

Pour the mixture of the orange cake into the mold through a spoon so as not to tear the base. Cover with a transparent film and store in the refrigerator until the gelatin settles completely. I leave it all night. Store the rest of the juice in the refrigerator for use in the cake cover.

 

Preparation Coverage Hydrate the gelatin spoon that you set apart at the beginning with the orange juice you had reserved. Also add through a colander the juice of a lemon, which, although it is an optional step, will give the tart a very rich acid touch. If you do not like very acid flavors, do not add lemon.

 

Heat the gelatin to the fire and, while stirring, wait for it to dissolve. Add the rest of the juice and wait for it to cool well. Pour over the cake when it is very cold.

 

Take the cake to the fridge and wait for the gelatin to set, about an hour and a half. This time is approximate, it could take you longer.