ORANGE MOUSSE CAKE

Ingredients

Orange Compote

540 grams (19.05 ounces) orange pulp
100 grams (3.55 ounces) sugar
10 grams (0.35 ounces) pectin
10 grams (0.35 ounces) gelatin

Biscuit

300 grams (10.60 ounces) marzipan
180 grams (~3 large eggs, 6.35 ounces) eggs
75 grams (2.65 ounces) butter 82.5%
30 grams (1.05 ounces) wheat flour
20 grams (0.70 ounces) cocoa powder
6 grams (0.20 ounces) baking powder

Chocolate Mousse

10 grams (0.35 ounces) gelatin
80 grams (2.80 ounces) dark chocolate 57%
80 grams (2.80 ounces) milk chocolate
70 grams (2.45 ounces) milk
30 grams (1.05 ounces) butter 82.5%
250 grams (8.80 ounces) cream 30-33%

Orange Chocolate Mousse

10 grams (0.35 ounces) gelatin
160 grams (5.65 ounces) orange chocolate
70 grams (2.45 ounces) milk
30 grams (1.05 ounces) butter 82.5%
250 grams (8.80 ounces) cream 30-33%

Orange Jelly

190 grams (6.70 ounces) freshly squeezed orange juice
50 grams (1.75 ounces) sugar
5 grams (0.20 ounces) gelatin

Equipment

Immersion Blender
Perfect for blending the orange compote to a smooth texture. Pro-tip: Make sure to use it on low speed to avoid splashes.
Kitchen Scale
An absolute must for precise measurements. Accurate measurements ensure perfect layers and textures.
Baking Rings (8-inch and 6.8-inch)
Essential for shaping your cake layers. Tip: Use acetate film inside the rings for easy removal.
Wire Whisk
Use it for whipping cream to soft peaks. It's faster and more efficient than a standard fork.
Spatula
Great for folding ingredients gently to maintain airiness. Silicone spatulas work best for a smooth mix.

Instructions

Step 1

1. For the Orange Compote: Soak the gelatin in ice water. Use an immersion blender to puree the orange pulp, then place it in a saucepan. Heat it to 86°F (30°C), add sugar and pectin, and bring to a boil, stirring continuously. Boil for 2 minutes, remove from heat and add the gelatin. Mix well and pour into two 6.8-inch (17 cm) diameter rings. Freeze. Ensure the mixture is smooth before adding gelatin for a better texture.

Step 2

2. About the Biscuit: Grate the marzipan and combine it with eggs in a mixer bowl. Mix until smooth. Add the butter and mix again. Sift the flour, cocoa, and baking powder then add to the mixture. Knead thoroughly. Bake in two 8-inch (20 cm) rings at 295°F (145°C) for 35-40 minutes, checking doneness with a skewer. Cool, cut out of rings, wrap in foil, and refrigerate overnight. Use room temperature ingredients to ensure a smoother batter.

Step 3

3. For the Chocolate Mousse: Soak gelatin in ice water. Whip the cream to soft peaks. Meltdown dark and milk chocolate in the microwave; combine with the butter and mix. Heat milk to 176°F (80°C), add gelatin, and mix. Pour this mixture onto the chocolate mixture, then blend it with an immersion blender. Cool to 89-93°F (32-34°C), then fold in the whipped cream. Perform these steps just before assembling the cake for the best consistency.

Step 4

4. For the Orange Chocolate Mousse: The process is similar to the Chocolate Mousse. Soak the gelatin, whip the cream, melt the orange chocolate with butter, heat the milk, mix in the gelatin, and combine. Then, blend it all and cool down. Fold in the whipped cream gently. Make sure to not overbeat the cream to maintain a light texture.

Step 5

5. Assembly: Place the cake in a ring lined with acetate film. Put one biscuit at the bottom. Pour half of the dark chocolate mousse over it, then add the orange compote layer. Spread the remaining mousse over the compote, and place the second biscuit on top. Refrigerate. Prepare and pour the orange chocolate mousse following the same steps. Refrigerate again. Keep the mousse layers level for a professional finish.

Step 6

6. For the Orange Jelly: Soak the gelatin in ice water. Mix the orange juice and sugar in a saucepan, bring to a boil, and simmer for one minute. Remove from heat, add the gelatin, and mix until dissolved. Cool to room temperature, then pour it over the mousse layer. Refrigerate until set. Ensure the jelly reaches room temperature before pouring it on the mousse to avoid melting.

Servings

When it comes to serving this Orange and Chocolate Mousse Cake, the possibilities are endless! 😋 Imagine a sunny brunch where each guest is delighted to find a slice of this sumptuous cake waiting on their plate. **A dollop of fresh whipped cream** on the side adds a touch of indulgence, while a sprinkling of cocoa powder gives it a sophisticated finish. 🍊

Consider adorning each slice with a **twist of candied orange peel** for an extra zing. The bittersweet crunch perfectly complements the creamy mousse. Better yet, serve with a chilled glass of Prosecco 🍾 for a bubbly pairing that's sure to elevate the experience. Slip into your cozy afternoon tea vibes by placing each slice on pretty porcelain plates, accompanied by a steaming pot of Earl Grey tea. Don't forget a few slices of fresh orange for garnish to brighten up the palate and the presentation! 🌿🍊

Variations

For those in need of **gluten-free options**, swap out the wheat flour in the biscuit layer with an equal amount of **gluten-free all-purpose flour**. This ensures everyone at your table can indulge without worry. 🍰

Looking for a **vegan twist**? Easy peasy! Substitute the gelatin with **agar-agar** and use **dairy-free butter and cream** in the mousse layers. Opt for a high-quality vegan chocolate to maintain that luxurious feel. Not only do these changes cater to vegan friends, but they also offer a different take on this decadent dessert. 🌱😋

Faq

Can I make the orange compote in advance?
Absolutely! You can prepare the orange compote up to a week in advance. Just store it in an airtight container in the refrigerator.
How do I know when the mousse is set?
The mousse should be firm to the touch and should not jiggle when you gently shake the ring.
What’s the best way to melt chocolate without burning it?
Use a microwave at 30-second intervals, stirring between each interval, or use a double boiler for more controlled heat.
How can I achieve smooth layers while assembling the cake?
Chill each layer briefly before adding the next one. This prevents the layers from mixing and helps maintain a clean, defined appearance.
Can I freeze the entire cake for future use?
Yes, you can. Just ensure the cake is well-wrapped in plastic wrap and stored in an airtight container to prevent freezer burn.
Is there an ideal temperature to serve this cake?
Serve the cake slightly chilled, around 40-45°F (4-7°C), for the best texture and flavor experience.