Tangerine confit

  • 340 grams (12 ounces) tangerines
  • 110 grams (3.9 ounces) sugar
  • 9 grams (0.3 ounces) pectin
  • citric acid: to taste

Sponge cake

  • 1 egg white
  • 25 grams (0.9 ounces) sugar
  • 20 grams (0.7 ounces) flour
  • 1/6 teaspoon baking powder
  • 20 grams (0.7 ounces) butter
  • 15 grams (0.5 ounces) 54.5% dark chocolate


  • 4 grams (0.1 ounces) gelatin
  • 24 grams (0.8 ounces) water
  • 90 grams (3.2 ounces) milk
  • 130 grams (4.6 ounces) 54.5% dark chocolate
  • 200 grams (7.1 ounces) 33% cream
  • powdered sugar: to taste

Chocolate frosting

  • 50 grams (1.8 ounces) cocoa butter
  • 50 grams (1.8 ounces) white chocolate


  • Kitchen Scale

    Ensures precise measurements for all ingredients. Accuracy is key!

  • Mixing Bowls

    Keep several on hand for separate ingredients like the mousse, sponge, and confit.

  • Whisk & Spatula

    Essential for whipping egg whites and gently mixing batters.

  • Molds

    Use silicones molds for easy removal of frozen fillings and the final cake.

  • Blender

    Needed to blend the mousse smoothly.

  • Food Spray Gun

    Helpful for applying that flawless chocolate frosting.


Step 1

1. Prepare the Tangerine Confit: Grate the tangerines into a purée and, if necessary, rub through a sieve. Mix the sugar with the pectin and sprinkle it into the puree, stirring all the time. Bring the puree to a boil and simmer for 1 minute. Remove from heat, add citric acid and pour into molds. Freeze for 4 hours. Ensure the mixture is well combined to avoid clumping.

Step 2

2. Make the Sponge Cake: Melt the chocolate and butter together and let them cool. Whisk the egg whites at medium speed into a thick foam and gradually add sugar. Beat until stiff peaks form. Sift in the flour with the baking powder and mix gently with a spatula. Add the cooled chocolate mixture and stir gently. Be gentle to keep the batter airy.

Step 3

3. Prepare the Mousse: Soak the gelatin in water. Bring the milk to a boil, pour over the chocolate, and mix. Add dissolved gelatin to the chocolate, beat with a blender, and leave to cool to room temperature. Whip the cold cream to soft peaks. Add a little of the whipped cream to the chocolate mix and stir. Then fold the chocolate mixture into the remaining whipped cream gently with a spatula. Ensure the gelatin is fully dissolved before adding it.

Step 4

4. Assemble the Cakes: Pour the mousse into the middle of the mold. Place the frozen filling and pour more mousse on top. Arrange the sponge cakes on top. Keep in the freezer for at least 10 hours. Ensure the layers are even for a consistent texture.

Step 5

5. Apply the Chocolate Frosting: Melt the cocoa butter and white chocolate together (color with fat-soluble dyes if desired). The working temperature of the frosting should be 38 degrees Celsius. Coat the frozen cakes using a food spray gun. Work quickly to ensure even coating.


Imagine serving this luscious cake at your next dinner party. 😋 This showstopper not only tastes divine but looks absolutely stunning. Pair it with a chilled glass of bubbly champagne, which enhances the citrus notes of tangerine. 🥂 For a cozy afternoon tea, serve smaller, individual portions with a steaming cup of Earl Grey. The bergamot in the tea will perfectly complement and amplify the cake's chocolatey goodness and citrus zing. 🍵 Feeling adventurous? Add a dollop of whipped cream on top and sprinkle with some shaved dark chocolate to elevate the dessert to gourmet status. 🌟 Don't forget to garnish with some fresh tangerine slices and mint leaves for an extra pop of color and freshness!


Want to make this cake suitable for specific dietary needs? No problem! Here are a couple of variations:

Gluten-Free Version: Replace the regular flour with an equal amount of gluten-free flour mix. Make sure the baking powder you use is gluten-free as well. 🍰🌾 Vegan Version: Swap out the gelatin for agar-agar in the mousse, and use a plant-based cream instead of dairy cream. Substitute the eggs in the sponge cake with flaxseed meal (1 tablespoon flaxseed with 2.5 tablespoons water per egg) and replace the butter with vegan margarine. 🍫🌱 Enjoy crafting these variations and cater to everyone’s taste and preferences! 🎉


  • How can I ensure my egg whites reach stiff peaks?

    Make sure your mixing bowl and whisk are clean and free of any grease. Whip the egg whites on medium speed until they form soft peaks, then gradually add the sugar and continue whipping until stiff peaks form.

  • Why is my mousse not setting properly?

    Chances are the gelatin may not have been dissolved completely. Ensure you soak it appropriately and dissolve it fully in the chocolate mix before adding it to the cream.

  • Can I use another fruit instead of tangerines for the confit?

    Absolutely! Feel free to experiment with other citrus fruits like oranges or lemons for a different flavor profile.

  • What's the best way to melt chocolate and butter?

    Use a double boiler method; place a heatproof bowl over a pot of simmering water and stir the chocolate and butter until smooth and melted. Alternatively, microwave in short bursts, stirring in between.

  • How do I get a perfectly smooth frosting?

    Ensure your cake is cold and work quickly with the frosting at the optimal temperature of 38 degrees Celsius. Using a food spray gun helps achieve a more even and smooth coating.

  • Any tips for using a food spray gun?

    Practice on a separate surface first to get the feel of the spray gun. Keep the gun moving consistently and spray from a bit of distance to avoid clumps.

Nutrition facts

Christmas tangerine mousse cakes
Recipe Yield:8 servings
Calories:Calories per serving
Calories (Min - Max):290 - 310
Total Fat:18g
Saturated Fat:11g
Total Carbohydrate:32g
Total Sugars:28g