Fragrant Orange Mousse Cake
Indulge in a Luxurious Orange Mousse Cake with a Sweet Orange Flavor
Experience the delightful combination of sweet and tart oranges in this exquisite mousse cake. We’ve added candied orange slices for an extra burst of orange aroma and taste! The sophisticated texture of the sweet orange mousse pairs perfectly with a warm cup of coffee. Enjoy this luxurious dessert that’s sure to impress!
Cake Base- Genoise sponge or store-bought Castella cake, 1 (cut to 1cm thickness)
- Orange, 1/2
- Sugar, 80g (for candied orange)
Orange Mousse- Fresh orange juice, 200g (approx. 1-2 oranges)
- Sugar, 70g (for mousse)
- Gelatin sheets, 5g (or 5g powdered gelatin)
- Cold heavy cream, 250g
Candied Orange- Orange, 1
- Sugar, 80g (for candying)
- Orange zest, from 1 orange
- Fresh orange juice, 200g (approx. 1-2 oranges)
- Sugar, 70g (for mousse)
- Gelatin sheets, 5g (or 5g powdered gelatin)
- Cold heavy cream, 250g
Candied Orange- Orange, 1
- Sugar, 80g (for candying)
- Orange zest, from 1 orange
Cooking Instructions
Step 1
First, let’s prepare the cake base. Take your genoise sponge or store-bought Castella cake and cut it into even layers, about 1cm thick. Then, use a mousse ring of your desired diameter to cut out a circular base from the cake layer. This will form the bottom of your mousse cake.
Step 2
Line the inside of the mousse ring with a cake collar or acetate strip. This ensures a clean release and helps the mousse hold its shape. Place the cut cake base snugly inside the prepared mousse ring.
Step 3
Now, let’s prepare the oranges for the sides. Slice the orange (1/2) into half-moon shapes, then thinly slice these halves to about 3mm thickness. Arrange these thin orange slices around the inside of the mousse ring, pressing them gently against the acetate strip. This creates a beautiful decorative edge.
Step 4
Next, we’ll make the candied orange topping. Take 1 whole orange and carefully segment it, removing all pith and membranes to get just the juicy flesh.
Step 5
In a small saucepan, combine the orange segments, 80g of sugar, and the zest from 1 orange. The orange zest is crucial for adding a wonderful fragrance.
Step 6
Cook over medium-low heat, stirring gently, until the mixture thickens slightly into a syrupy consistency. Be careful not to break the orange segments. Once it has reached the desired consistency, remove from heat and let it cool completely. This will be your delicious candied orange topping.
Step 7
Now, let’s make the orange mousse. Bloom the gelatin sheets in a bowl of cold water for about 5 minutes until softened. Once pliable, squeeze out any excess water.
Step 8
In another saucepan, combine the fresh orange juice (200g) and sugar (70g). Gently heat over medium-low heat until the sugar is completely dissolved. Avoid boiling; warm it just enough to incorporate the sugar.
Step 9
Add the squeezed, bloomed gelatin to the warm orange juice mixture. Whisk or stir until the gelatin is completely dissolved and no lumps remain. This ensures a smooth mousse texture.
Step 10
In a separate bowl, whip the cold heavy cream until it reaches about 70% stiffness – think soft peaks, like melting ice cream, not stiff. Gently fold the whipped cream into the orange juice and gelatin mixture using a spatula. Fold carefully to maintain the airiness of the whipped cream; this is key to a light mousse.
Step 11
Pour the prepared orange mousse into the mousse ring over the cake base and arranged orange slices. Smooth the top surface with a spatula. Place the mousse cake in the freezer for at least 1 hour, or until firm.
Step 12
Once the mousse is set, carefully remove the mousse ring. Finally, arrange the cooled candied orange topping decoratively over the set mousse. Your delightful Orange Mousse Cake is ready to be enjoyed!
