1. Squeeze orange juice from fresh oranges.
2. Bake the 8-inch sponge cake in advance, cut 2 pieces of 15mm thick cake base, and prepare the other required materials by weighing.
3. Put all ingredients A in a pan, cook on a low heat until the moisture is dry, and let cool for later use.
4. Cut the cooked orange slices in half and arrange them into the bottom of the mold. Put a piece of sponge cake on the bottom of the mold.
5. Put the eggs and fine sugar in ingredient B into a milk pan, cook over low heat and stir until thick (80 degrees) to form a custard syrup.
6. Pour the freshly squeezed orange juice into the custard and mix well.
7. The isinglass powder in C is soaked in advance with water, heated to a liquid state in water, and added to the orange juice custard.
8. Cover the orange juice custard syrup with plastic wrap and transfer it to the refrigerator to cool down to about 25 degrees until it becomes thick.
9. Cover the orange juice custard syrup with plastic wrap and transfer it to the refrigerator to cool down to about 25 degrees until it becomes thick.
10. Pour the refrigerated orange juice custard into the whipped cream and mix well with a spatula to form a mousse.
11. Pour the mixed 1/2 mousse into the mold.
12. Then cover the second piece of sponge cake base.
13. Finally, pour the remaining 1/2 mousse liquid into the mold and fill it up, then transfer it to the refrigerator for 2 hours.
14. Mix ingredient F, heat it into a liquid over water, let it cool to 25 degrees, and pour it on top of the refrigerated cake; then move it into the refrigerator and refrigerate for 2 hours.
15. After refrigerating the mousse cake, apply a hot towel to the edge of the mold for 2-3 minutes to demold, and then decorate after demoulding.
Buy on JD
Buy on Amazon