Description
Soft cake, layer of orange jelly and chocolate mousse. Exquisite and very delicate cake, which will decorate your festive table!
Ingredients
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Chicken egg
2 piece
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Flour
50 g
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Corn starch
20 g
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Orange zest
0.5 tsp
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Sugar
70 g
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Jelly
350 g
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Water
650 ml
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Orange
1 piece
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Mandarin
4 piece
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Dark chocolate
200 g
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Cream
400 g
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Gelatin
8 g
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Cocoa powder
1 Tbsp
Cooking
Sponge cake: All ingredients should be at room temperature. They need to weigh and measure out in advance. Separate the whites from the yolks. Whip whites into a thick foam, and still whisking, gradually enter sugar. The meringue needs to be whipped to soft peaks and steady. Still whisking add the egg yolks and beat well.
Sift the flour together with starch. Add the zest and flour mixture. If the eggs well beaten, flour rests on the surface of the meringue.
Stir in the flour with a spatula method of folding the bottom up and in a circle. The finished dough comes off the blade with tape.
Place the dough in the shape of 20 cm in diameter, the bottom of which lay a baking paper. Hit the form on the table, went to the air bubbles and bake in preheated to 180"With the oven for 15-17 minutes. Be guided by your oven.
The finished cake to cool in the form and trim off the sides to release it.
Jelly layer: Dissolve jello according to instructions, but me in the water. Cool. Place the cake on a dish and put on top of the cooking ring with a height of not less than 8 cm, you Can extend the height of the tin with aluminium foil. The layer must fit tightly against the walls of the ring very tightly, and the bottom with cling film and press against the outer sides of the ring. I'm still wrapped in foil, for insurance. Pave over the whole surface of the biscuit Mandarin oranges and sliced oranges. Pour about 7-8 tbsp. of jelly and place in the refrigerator for 15-20 minutes. allow to completely harden.
Then pour rest of jello and refrigerate for 4-5 hours. Jelly should be very well set.
Mousse: Soak the gelatin in a little cold water. Chocolate cut into small pieces. Heat 70 grams of cream to 90"C and pour them chocolate. Let stand for a few minutes and mix until a homogeneous and smooth mass. Allow to cool to 30"C.
300 g cream whisk until stable peaks. If you like a sweeter mousse, add 2-3 tbsp of powdered sugar.
Heat 30 g of cream and dissolve them in the swollen and squeezed gelatine. Add it to the chocolate and stir until smooth.
To connect cream with the chocolate. You can beat with a mixer on 1st speed.
You can stir with a spatula.
Build the mousse over the jelly and put the cake in the fridge for 3-4 hours.
To free the cake from the ring (to blow with a hair dryer or wrap a hot towel). Sprinkle with cocoa and decorate at its discretion.
Cut the cake with a hot knife with a sharp blade.
Help yourself!
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