Orange Mousse Cake

Name: Orange Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Cake slices; 400g Orange pulp; 40g Sugar; 300g Light cream; 20g Gelatine Tablets

by Demon~🍒

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The season when oranges are on the market, I’m sorry if I don’t do anything. Gannan navel orange is crispy, tender, slagging, has a sweet and aromatic flavor, has a strong orange flavor, and has a moderately sweet and sour taste. It is a natural coloring used to make cakes. He flavor mousse cake first appeared in the romantic capital of France. Today, this orange mousse is sweet but not greasy. It has both a sweet and refreshing appearance and a cool and sweet taste. Children's shoes without an oven may wish to try this cake. For the bottom and interlayer, I used the oven to bake the cake. Those who don’t have an oven can try the biscuits and butter for the bottom. If you don’t like the taste of butter, you can go to my homepage to see my recipe for steaming cakes. You must have used it. The best steamed cake recipe, if you have any questions during the making process, please consult me."

Ingredients

Orange Mousse Cake

1. The orange peels off the outer skin, and the inner skin is also removed, especially the white fascia, otherwise the cake will have a bitter taste. This process is very fast, and the inner skin of the orange is easy to remove

2. It’s okay to use a food processor to make the fruit puree, it’s not particularly delicate

3. 3 gelatin tablets (15g), soak in cold water to soften.

4. Take out the soaked gelatine tablets, pour out the water, steam and melt into gelatine liquid, let cool

5. Mix the orange puree and gelatin liquid evenly

6. Add 35 grams of sugar to the whipped cream, and the electric whisk is sent to 70% of the hair. It has lines but can still flow, as shown in the figure.

7. Stir steps 5 and 6 three times and mix evenly, that is, orange gelatin liquid and whipped cream, and mix into a uniform mousse paste

8. Prepare an 8-inch movable bottom mold and place an 8-inch cake bottom on the bottom

9. Pour half of the mousse paste

10. Put on a six-inch cake slice

11. Pour in the remaining mousse paste, shake it lightly, and put it in the refrigerator

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

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