Orange Mousse Cake
0 (0)

Orange Mousse Cake

● Cup measure standard
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
Heavy Cream (38% milk fat)
(Chocolate is minced, flour is before sieving)

● Cake finished size ( 18cm*6cm )

● Orange confit ( 3mm thick)
1 orange
160g water (1/2 cup + 2Tbsp + 2tsp)
110g sugar (1/2 cup + 1Tbsp)
20g Orange Liqueur- (optional) (1Tbsp + 1tsp)
Food coloring (optional)

● Orange Jelly
(Mold size: 13cm)
1 orange pulp
50g orange juice (warm) (3Tbsp + 1tsp)
5 g (1 tsp) sugar

2 g (1/2 tsp) powdered gelatin
10 g (2 tsp) water

● Orange Soufflé Cake
(Mold size 34cm*25cm)
65g milk (1/4 cup +1 tsp)
65g unsalted butter (1/4 cup +1Tbsp)
100g cake flour (2/3 cup)

1 egg (55 g)
4 yolks

5ml vanilla extract (1tsp)
25g milk (1Tbsp + 2tsp)

4 egg whites
105g sugar (1/2 cup + 1tsp)

● Orange Crème pâtissière
2 yolks
30g sugar (2Tbsp + 1tsp)

90g milk (1/3 cup + 2tsp)
110g orange juice (1/3 cup + 2Tbsp)
9g orange zest (1 piece)
10g cornstarch (1Tbsp + 1tsp)- (can be replaced with soft flour)

15g unsalted butter (1Tbsp)

● Orange Cheese Mousse Cream
140g cream cheese
20g sugar (1Tbsp+2tsp)
50g orange juice (3Tbsp + 1tsp)
10g lemon juice (2tsp)

5g powdered gelatin (1tsp + 1/2tsp)
25g water (1Tbsp+2tsp)

Orange patissier cream

170g heavy cream (60% whipped) (3/4 cup)

● Decorating whipped cream 120g (60g+60g)

● Mirror glaze

25 g water ( 1 Tbsp + 2 tsp )
50g sugar ( 1/4 cup )
50g starch syrup ( 1/4 cup + 1 tsp )
32g sweetened condensed milk ( 2 Tbsp )

4g powdered gelatin ( 1/2 Tbsp )

  • 20g water )

50g (1/3 cup) white chocolate
Food coloring (orange color)

Click to rate this post!
[Total: 0 Average: 0]