Sponge cake size 20×20 :
110 gr flour
100 gr soft butter
100 gr eggs
90 gr Sahara
4 gr baking powder
zest of one/two oranges
orange mousse 1:
38 gr cream (1) 33% fat
175 gr cream (2) 33% fat
88 gr white chocolate
50 gr orange puree
3 gr gelatin + 18g cold water (I have gelatin 240 bloom)
orange mousse 2:
62 gr cream 33% fat
40 gr white chocolate
30 gr orange juice
2.5 gr gelatin + 15g cold water
orange dye
Method :
The recipe is designed for a 10x20 iron frame or a 900ml silicone cake mold
You can use this recipe as a base and, if desired, replace the orange puree with another fruit or berry
Biscuit :
Beat soft butter with sugar
Pour in the eggs in a thin stream and continue beating with the mixer. (Eggs must first be cracked with a fork.) Add zest
Combine baking powder with flour and sift everything at once into the butter and eggs
Mix the dough
This dough is designed for a 20×20 square frame. But I want to make the dough layer thinner, so I stretched it to size 30x25
Transfer the dough to a baking sheet lined with parchment or a silicone mat
Level with a spatula
Place in a preheated oven at 170 degrees for 25-35 minutes. Top-bottom mode
We release the biscuit from the mat, let it cool and cut it out with an iron frame, I have 10x20
Place the finished biscuit in a frame (we wrap the bottom of the frame with cling film ) in the freezer
The remaining biscuit can be wrapped in cling film and stored in the freezer for up to 1 month
Mousse 1 :
Beat cold heavy cream (175g) with a mixer until it becomes melted ice cream
We put it in the refrigerator
Pour cold water over the gelatin and let it to swell
In a saucepan, combine the cream (38g), gelatin mass and place on medium heat
Bring to 80 degrees, do not boil
As soon as the cream has heated up, steam starts to appear, remove from the heat and pour it over the white chocolate
Beat the cream and chocolate with an immersion blender and add the orange puree. (I peeled the skins off the oranges and pureed them with a blender)
Pour cold whipped cream into this mixture
Mix
Take the cold biscuit in the frame out of the freezer and fill it with the first mousse
We remove it from freezing again for several hours.
When the first layer has hardened, we begin preparing the second
Mousse 2 :
Beat cold heavy cream with a mixer until it becomes melted ice cream
We put it in the refrigerator
Pour cold water over the gelatin and let it to swell
In a saucepan, combine fresh orange juice and gelatin mass
Place on fire and bring to 80 degrees
Everything is the same as in the previous mousse, only instead of cream there is juice
Pour the heated juice onto the chocolate and blend with an immersion blender
Add cold whipping cream and orange coloring
Mix
Pour the orange mousse into the mold and put it in the freezer for at least a day
Maximum, this cake in this version can be stored for up to 1 month
A day later, we take out the cold cake, remove it from the film, and cut off the excess edges
We go over the edge of the frame with a hot hairdryer and take out the cake
Place in the refrigerator to thaw for 30-40 minutes
Then we cut the cake into pastries, decorate and put it in the refrigerator again for 3 hours
Next, take it out and serve it to the table