Orange Mousse Cake
- 1 sheet Sponge cake (bigger than 15 cm in diameter)
- 200 ml Yogurt
- 50 ml Sugar
- 100 ml Tropicana Homestyle orange juice (with pulp)
- 1 tsp Orange curacao
- 5 grams Leaf Gelatin (Sheet Gelatin)
- 100 ml Heavy cream
- 1 Orange
- 60 grams Sugar
- 60 ml Water
- 1/2 tsp Orange curacao
- 60 ml Tropicana Homestyle orange juice (with pulp)
- 1 1/2 grams Leaf gelatin
- Divide the leaf gelatin to use for the mousse and the jelly respectively, and soak each in ice water to soften.
- Slice the sponge cake 1 cm thick, and cut it out using the circular mold.
- Put the yogurt in a bowl, add the sugar and mix.
- Add the orange juice little by little while mixing.
- Put in the orange curacao.
- Wring out the leaf gelatin tightly, and dissolve it in a bowl suspended over hot water.
- Add the dissolved gelatin to the mixture from step 4.
- Whip cream until soft peaks forms, add to the step 4 mixture and stir to combine.
- Fill the circular mold lined with sponge cake from step 2 with the creamy mixture about 80% full.
- Chill until set in the refrigerator.
- Wash the orange well and slice 2mm thick.
- Put the sugar and water in a pan and heat.
- When the sugar has melted add the orange slices.
- Simmer until there's no moisture left in the pan.
- Take off the heat.
- When it's cooled down, sprinkle in the orange curacao.
- When the mousse from step 6 has set, decorate the top with the simmered orange slices cut in half.
- Wring out the leaf gelatin for the jelly tightly, and dissolve it in a bowl suspended over hot water.
- Add it to the orange juice and mix well.
- Pour the jelly over the cake, and chill until set.
- (See Hints.)
- When the jelly has set completely, wrap the mold with a hot kitchen towel, and take the cake out of the mold.
- Decorate with mint leafs to finish.
cake, yogurt, sugar, orange juice, orange curacao, gelatin, cream, orange, sugar, water, orange curacao, orange juice, gelatin
Taken from cookpad.com/us/recipes/153437-orange-mousse-cake (may not work)