Orange mousse cake

Overview

The end of October and the beginning of November is the season when navel oranges are on the market. Making cakes and breads with navel oranges is something I never tire of. Because I really like the fragrance of oranges, I happened to read a foreign Western pastry magazine some time ago. The recipe above was something I had never seen before, so I couldn’t help but try it for a while. It really tasted much better: the texture was soft and the fragrance was charming.

Tags

• cake
• apple
• egg yolk
• gelatin
• gelatin 2
• honey chiffon cake
• mango jam
• navel orange
• orange peel
• ready-to-use pectin
• shui yi
• sugar 1
• whipping cream
• white chocolate
• white sugar 2
• white sugar 3
• whole eggs
• chocolate beans
• dark chocolate
• gelatin 1
• water

Ingredients

Steps

1. 1 Processing of oranges: Peel, remove the outer white floc, dice the apples, add sugar + orange flesh + diced apples, boil until the juice dries up, remove from the heat, do not pour out all the sugar at once, you can enlarge half of it first, and add the rest according to the sourness and sweetness of the jam;

   

2. 2 After removing from the fire, mix well with a homogenizer. When the temperature drops to about 45°C, add gelatine 1 soaked in ice water, mix well, pour into a square mold (13cm*13cm) sealed with plastic wrap, and freeze in the refrigerator to harden;

   

3. 3 Sugar + water, heated to 121°C; at the same time, put the egg yolks + whole eggs into a mixer and stir, while stirring, pour the sugar water (along the edge of the mixing jar), stir while pouring, and stir until it becomes white and thick;

   

4. 4 Melt 2 pieces of gelatine soaked in ice water in the microwave, add to 3 and mix well, add orange peel (freshly shaved), mix well;

   

5. 5 Beat the light cream until it is 60% thick, add 4 pieces in batches, and mix well;

   

6. 6 Trim and cut two pieces of honey chiffon cake into square cake pieces with a side length of 13cm. Prepare a square mousse ring with a side length of 14cm*14cm. Wrap the bottom with plastic wrap. Place the cake pieces and pour a portion of the mousse body into it. The mousse body should cover the cake body. Place it in the refrigerator and freeze for 5 minutes to harden slightly;

   

7. 7 Take out the orange jelly layer prepared in 2 and place it in 6. Remember to place it in the middle;

   

8. 8 Take out the second cake body (because my cake body is not big enough, so I took two small pieces and put them together, please ignore it) and place it on top of the jelly layer;

   

9. 9 Pour the remaining mousse body. After pouring, the height of the mousse body should be slightly lower than the height of the mold. For example, freeze it in the refrigerator for 3 hours or refrigerate it for 8 hours to take shape;

   

10. 10 Put mango jam, water, sugar and Shui Yi into a pot and heat until boiling and saccharified, then remove from the heat. When the temperature drops to about 45°C, add gelatine 3 soaked in ice water, mix well, add ready-to-use pectin and mix well, pour it on the frozen 9, use a fire gun to demould and decorate.