Orange mousse cake

About the cake - it's light and delicious, quickly melts in your mouth: a sponge cake with marzipan, two types of mousse, orange filling and orange jelly.

Ingredients for a cake with a diameter of 8 inch and a height of 4.3 inch.

Ingredients:

• 540 g orange fillet | 19.05 oz
• 100 g sugar | 3.55 oz
• 10 g pectin | 0.35 oz
• 10 g gelatin | 0.35 oz

1. Pour the gelatin with ice water.
2. Punch the orange fillet with an immersion blender, place in a saucepan, heat to 86F, pour sugar and pectin, bring to a boil while mixing thoroughly, boil for 2 minutes, remove from the heat.
3. Add gelatin, mix well and pour into two rings with a diameter of 6.8 inch. Freeze.

Ingredients (all the ingredients should be at room temperature):

• 300 g marzipan | 10.60 z
• 180 g of eggs (~ 3 eggs) | 6.35 oz
• 75 g butter 82.5% | 2.65 oz
• 30 g wheat flour | 1.05 oz
• 20 g cocoa powder | 0.70 oz
• 6 g baking powder | 0.20 oz

1. Grate the marzipan, combine it with eggs in a mixer bowl and mix until smooth. Add butter and mix again.
2. Sift the flour with cocoa and baking powder and add to the total mass. Knead thoroughly.
3. Bake in two rings with a diameter of 8 inch at 295F from 35 to 40 minutes, check with a dry skewer.
4. Cool the biscuit, cut out of rings, wrap in foil and place in the fridge overnight.

MOUSSE on a dark and milk chocolate base:

• 10 g gelatin | 0.35 oz
• 80 g dark chocolate 57% | 2.80 oz
• 80 g milk chocolate | 2.80 oz
• 70 g milk | 2.45 oz
• 30 g butter 82.5% | 1.05 oz
• 250 g cream 30-33% | 8.80 oz

Orange chocolate MOUSSE:

• 10 g gelatin | 0.35 oz
• 160 g orange chocolate | 5.65 oz
• 70 g milk | 2.45 oz
• 30 g butter 82.5% | 1.05 oz
• 250 g cream 30-33% | 8.80 oz

1. You should cook the mousses just before assembling, in stages. Whip the cream until soft peaks. Pour the gelatin with ice water.
2. Melt a little chocolate in the microwave; combine with the butter, and mix. Heat the milk to 176F, add gelatin and mix. Pour the milk-gelatinous mass onto the chocolate, mush it with an immersion blender.
3. Cool the mixture to 89-93F, add to the cream and stir.
4. Put the cake in a ring. Insert an acetate film into the ring. Place the biscuit on the bottom. Pour half of the dark mousse onto the biscuit, then the orange filling, spread the rest of the mousse over the filling, and cover the mousse with the second biscuit.
5. Put the workpiece in the fridge; cook the light mousse, similar to the dark one. Then, repeat all the manipulations. Put the cake in the fridge.

You will need:

• 190 g fresh orange juice | 6.70 oz
• 50 g sugar | 1.75 oz
• 5 g gelatin | 0.20 oz

1. Pour the gelatin with ice water.
2. Mix the juice with sugar, bring them to a boil and simmer for one minute. Remove from the heat, add gelatin, and mush.
3. Cool the mixture to the room temperature, pour over the mousse, and send to the fridge until it solidifies. Our cake is ready!!!