Orange mousse cake

Overview

It’s the season when oranges are in season. It would be a shame not to do something with them. The flesh of Gannan navel oranges is crisp and tender, and it has a sweet and fragrant flavor. It has a strong orange fragrance and a moderate sweet and sour taste. It is a natural pigment and flavor when used to season cakes. Mousse cake first appeared in the romantic city of France. Today, this orange mousse is sweet but not greasy. It has both a sweet and elegant appearance and a cool and sweet taste. Children who do not have an oven may want to try this. I used an oven-baked cake for the base and interlayer of this cake. Those who don’t have an oven can try biscuits and butter for the base. If you don’t like the smell of butter, you can go to my homepage to read my steamed cake recipe. It must be the best steamed cake recipe you have ever used. If you have any questions during the making process, you can consult me

Tags

• baking
• cake slices
• orange pulp
• sugar
• whipping cream
• gelatin tablets

Ingredients

Steps

1. 1 Peel off the outer peel of the orange and remove the inner peel as well, especially the white fascia, otherwise the cake will have a bitter taste. This process is quick and the inner peel of the orange is easy to remove

   

2. 2 Use a food processor to make the puree. It doesn't matter if it's not particularly smooth

   

3. 3 gelatine sheets (15g), soaked in cold water until soft.

   

4. 4 Take out the soaked gelatine sheets, pour away the water, evaporate over water to melt into gelatine liquid, and let cool

   

5. 5 Mix the orange puree and gelatin mixture evenly

   

6. 6 Add 35 grams of sugar to the whipped cream and beat with an electric mixer until it reaches 70%, with texture but still flowing, as shown in the picture

   

7. 7 Fold steps 5 and 6 three times, i.e. orange gelatine liquid and light cream, and mix into a uniform mousse paste

   

8. 8 Prepare an 8-inch removable bottom mold and lay an 8-inch cake base on the bottom

   

9. 9 Pour half of the mousse paste

   

10. 10 Then put a six-inch cake slice

    

11. 11 Pour in the remaining mousse paste, shake it gently a few times, and store it in the refrigerator

    

12. 12 After about 3 hours, refrigerate the mousse paste until it is almost solidified. Take 100 grams of fruit pulp and squeeze out about 70 to 80 grams of orange juice for later use

    

13. 13 Take a piece of gelatine (5g) and soak it in cold water until soft. Use the same method as before, evaporate and melt into gelatine liquid, add 5g of sugar, mix with the orange juice in step 12, pour in the solidified mousse paste, and continue to put it back in the refrigerator

    

14. 14 Continue to refrigerate for at least two hours, then take out and serve.

    

15. 15 Finished product

    

16. 16 Finished product

    

17. 17 Finished product

    

18. 18 Finished product