1. Gelatine is soaked in cold boiled water to soften
2. Take an orange, peel it and mash it with a food processor. Pour 70 grams of sugar, orange juice, and lemon juice and mix it evenly. Add the gelatin that has been soaked and drained. Heat the orange mixture over water and keep stirring until Gelatine is completely dissolved, take it out of the hot water and cool to room temperature
3. The cheese is softened at room temperature and beaten with a whisk until smooth and without particles. While beating, add the mixed orange mixture to form an orange yogurt. Put the orange yogurt in the refrigerator for a while to make it thicker before use
4. Use a whisk to beat the whipped cream until the surface just has lines. Mix the whipped cream and orange cheese paste with a spatula, and the orange cheese mousse filling is ready
5. Cut 2 slices of chiffon cake with scissors and put them into the bottom of the 6-inch cake mold
6. Pour half of the mousse filling
7. Spread another slice of cake
8. Pour in the remaining mousse paste, smooth it, and refrigerate for more than 5 hours or overnight until the mousse filling is completely set
9. Add QQ sugar to 85 grams of cold boiled water, heat it over water until it melts, take it out and let cool
10. Take an orange and peel it. Pay attention that the orange should be intact. Use a knife to cut a 0.5 cm slice and place it on top of the mousse cake.
11. Pour half of the cold QQ sugar solution on top to fix the orange slices, put it in the refrigerator until solidified, and then pour the other half of the sugar solution into it
12. After it is completely solidified, use a hair dryer to blow around or wrap the side of the mold with a hot towel to easily demold
Tips:Due to the addition of orange puree, there are orange particles on the surface of the cake, which is not very smooth, but the taste is very good.
