How to make orange mousse cake

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  1. Pictures of finished mousse molds of different shapes.

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  2. Internal organization chart of the finished mousse cake.

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  3. Prepare ingredients.Cut off the outside of the sponge cake the size of the mold and make it slightly smaller than the mold, so that the mousse liquid can be poured in to wrap the sponge cake.If you use a mold to cut the chiffon cake slices in the shape of the mold in advance, they will shrink naturally after being placed in the refrigerator for a period of time, and there is no need to trim the edges.Wrap the bottom of the mold with plastic wrap to prevent the mousse liquid from leaking to the bottom after it is injected.

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  4. Pour 5g gelatine powder into the 35g orange juice that has just been refrigerated, wait until After absorbing enough water, stir evenly into a paste.Mix the remaining orange juice and sugar evenly into a complete liquid.

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  5. Pour the gelatin paste into the orange juice and sugar solution, and place it in a bowl of hot water , insulated water and stir evenly.

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  6. Until all melted into liquid, let cool and set aside.

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  7. Take out 50g of whipping cream from the refrigerator and beat it with a whisk until it becomes thick.texture.Don't over-whip the whipped cream, as the whipping cream may be over-whipped accidentally.I over-whipped it a bit.

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  8.Wrap the bottom of the empty mold in advance and put it into a flat-bottomed crisper or plate.Mix the cooled orange juice and the whipped cream into a liquid, and slowly pour it into the sponge cake mold.It is best to pour it into 90% full, leaving 10% space for mirror surface.It’s time to check for leaks underneath the mold.Seal well and refrigerate.

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  9.Refrigerate for 2 hours and you can make a mirror surface.Prepare mirror materials.Powdered sugar is used here instead of white sugar because white sugar is not easy to fully melt and will affect the mirror effect.

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  10. Pour the powdered sugar into the cooled orange juice, stir well, and then Pour in the gelatine powder, absorb enough water and stir again until it is completely liquid.

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  11. Take out the mousse cake from the refrigerator, slowly pour it in Cool mirror liquid.Seal and return to the refrigerator for one hour.

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  12.This recipe uses two small mousses, small mousse Out of laziness, I poured the mousse liquid and mirror directly into the box without putting the mousse cake base.There was also some coagulated liquid leaking from the bottom of the mousse circle, which I ate directly.To demold, you can use a hair dryer to blow around the mousse circle, or use a hot towel to wrap around the outside of the mold.On hot days, I directly hold the outer wall of the mold with my hands.After a while, the mousse circle can be lifted up, and the cake will be on its own.It slipped.

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  13. Finally appeared! Beautiful! So delicious~