Orange Mousse Cake
by Liu Lan Qingwu
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Bake an eight-inch chiffon cake. The amount of 5 eggs I used is 2 small paper cups.
2. Using a cake slicer with a longer serrated knife, you can divide the cake into flat pieces. My serrated knife is 12 inches.
3. Prepare oranges, peel off the white skin, add 100 grams of orange juice and 30 grams of sugar, and use a food processor to puree the fruit.
4. Stir the orange puree with yogurt.
5. Gelatine tablets are soaked in water to soften them. I used oranges. The amount is relatively small. You can replace them with water soaked and then add orange juice to melt them in water. After cooling, add them to the yogurt solution. Keep in the refrigerator until thick.
6. Whip the whipped cream to a barely runny state, add the refrigerated yogurt orange juice, and stir well.
7. Put a piece of cake on the bottom of the mold, pour half of the mousse filling, and then put a piece of cake, then pour the remaining mousse filling, smooth it, and refrigerate until solidified.
8. After melting QQ sugar with 90 g of orange juice in water, pour it onto the surface of the solidified mousse and put it in the refrigerator for a total of more than 4 hours or overnight.
9. When demolding, put the mold on a thicker bottle, and then blow it around with a hair dryer or a hot towel, and the mold will fall off by itself. You can cut the cake after heating the knife, which is more beautiful.
