Mousse cake "Orange delight"
8 servings
210 minutes
The mousse pastry 'Orange Delight' is a true embodiment of freshness and lightness, combining airy sponge cake, delicate orange mousse, and vibrant chocolate glaze. Inspired by American culinary traditions, this dessert offers a harmonious blend of sweetness, citrus tartness, and creamy texture. The light yet rich flavor of orange evokes memories of sunny days, while the softness of the mousse makes it an ideal treat for any occasion—from morning coffee to an exquisite dinner finale. The chocolate glaze adds elegance to the pastry, while the juice-soaked sponge retains its tenderness. This dessert is a true delight for lovers of fruity and refreshing flavors, providing a festive feeling with every bite.
1
Preheat the oven to 190 degrees. Grease the baking paper with oil.
2
Whip the egg whites with lemon acid at high speed until peaks form. Add salt. Continue whipping, gradually adding sugar (100g).
- Egg white: 3 pieces
- Citric acid: 0.5 teaspoon
- Salt: to taste
- Sugar: 165 g
3
Sift the flour with baking powder.
- Wheat flour: 55 g
- Baking powder (raising agent): 3 g
4
Add the flour mixture to the whipped egg whites and gently fold with a silicone spatula from bottom to top until homogeneous.
- Wheat flour: 55 g
- Baking powder (raising agent): 3 g
5
Pour the batter onto the baking sheet and carefully smooth it out with a spatula. Bake in the oven for 12-15 minutes.
6
Let the sponge cool, then cut the base for the pastries.
7
Soak the gelatin in water, once it swells, dissolve it in a water bath or microwave, do not boil! Let it cool slightly.
- Gelatin: 1 tablespoon
- Water: 50 ml
8
Pour milk and a little cream (about 30 ml) into a pot. Add orange zest and cook over medium heat until small bubbles appear - signs of soon boiling, about 5 minutes.
- Milk: 125 ml
- Heavy cream 35% fat: 110 ml
- Orange zest: to taste
9
In another bowl, beat the sugar (65g) and egg yolks. Gradually pour in the milk-orange mixture while constantly stirring.
- Sugar: 165 g
- Egg yolk: 3 pieces
10
Stir and pour back into the pot. Cook over medium heat, constantly stirring with a wooden spatula, until the cream thickens - about 4-5 minutes.
11
Pour the hot cream into a bowl, add gelatin and orange juice (40 ml), mix well, and let it cool to room temperature (can be placed in a cold water bath).
- Gelatin: 1 tablespoon
- Orange juice: 60 ml
12
Whip the cream to stiff peaks.
- Heavy cream 35% fat: 110 ml
13
Add whipped cream to the orange cream and gently mix with a whisk until combined. The mousse is ready. Pour into molds and refrigerate to thicken slightly.
14
Wash and clean the orange, cut the orange fillet.
- Oranges: 1 piece
15
Remove the mold and place small pieces of orange on top of the orange mousse. Soak the biscuit base (20 ml of orange juice) and place it on top. Put it in the freezer to set a bit. Then transfer to the refrigerator overnight (or for 2 hours if short on time).
- Orange juice: 60 ml
16
Remove the pastries from the mold and place them on a rack (put a plate under the rack) and pour glaze on top. Let sit for 5 minutes and then refrigerate for 1 hour, preferably in the freezer.
- Chocolate glaze: to taste
