Orange mousse cake

Squeeze orange juice from fresh oranges.

Bake the 8-inch sponge cake in advance and cut 2 pieces of 15mm thick cake embryos. Weigh and prepare other required ingredients.

Put all ingredients A into the pan, cook over low heat until the water dries up, and set aside to cool.

Cut the cooked orange slices in half and place them in the bottom of the mold. Place a piece of sponge cake in the bottom of the mold.

Put the eggs and granulated sugar in ingredient B into a milk pot, cook over low heat and stir until thickened (80 degrees) to form an egg custard slurry.

Pour the freshly squeezed orange juice in E into the egg milk mixture and mix well.

Soak the isinglass powder in C with water in advance, heat it over water to become a liquid and add it to the orange juice and egg milk slurry.

Cover the orange juice and egg custard with plastic wrap, move it to the refrigerator and cool it down to about 25 degrees, until it becomes thick.

Cover the orange juice and egg custard with plastic wrap, move it to the refrigerator and cool it down to about 25 degrees, until it becomes thick.

Pour the refrigerated orange juice custard into the whipped cream and mix with a spatula to form a mousse.

Pour 1/2 of the mixed mousse liquid into the mold.

Cover with the second piece of sponge cake.

Finally, pour the remaining 1/2 of the mousse liquid into the mold to fill it up, and move it to the refrigerator for 2 hours.

Mix ingredients F, heat over water to form a liquid, cool to 25 degrees, and pour on top of the refrigerated cake; then move to the refrigerator to refrigerate for 2 hours.

For the refrigerated mousse cake, apply a hot towel to the edge of the mold for 2-3 minutes to unmold, then decorate.

Overview

Tags

Ingredients

Steps