The six-inch orange mousse cake is a kind of cake that does not need to be baked in an oven. It is simple and easy to make and has a delicious taste. The ratio of ingredients I used is the amount of ingredients for a six-inch mousse cake.
Materials:
A: 50g fine sugar, 50g water, 6 orange slices. B: 2 egg yolks, 100g fresh milk, 15g fine sugar. C: 3"1/4 tsp of isinglass powder, 4 tbsp of water. D: 200g of animal fresh cream, 20g of fine sugar. E: 100g of freshly squeezed orange juice, 1/2 tsp of isinglass powder. F: Freshly squeezed orange juice 40g, 5g fine sugar, 1/2 tsp isinglass powder, 1 tbsp water. G: One 6-inch sponge cake.
Illustrated recipe for six-inch orange mousse cake:
< ol class="listOL">Cook A: 50g of fine sugar, 50g of water, and 6 orange slices over low heat to dry out the water to form honey orange slices.
Cut two 1.5cm thick cake slices from the six-inch sponge cake.
Put a 1.5cm thick cake slice into a 6-inch removable bottom cake mold, and insert a circle of honey orange slices around the cake.
Squeeze orange juice from fresh oranges.
Ingredients B: Mix 2 egg yolks, 100g fresh milk, and 15g fine sugar. Melt over low heat and stir clockwise to form a fresh milk custard.
Ingredients E: 100g of freshly squeezed orange juice, 1/2 tsp of fish gelatin powder, mix well, then add to the fresh milk custard, stir clockwise evenly to form a fresh orange custard.
Preheat ingredient c: 3 1/4 tsp of isinglass powder over water and melt, then add 4 tbsp of water and mix evenly. Add to the fresh orange milk custard and stir clockwise evenly.
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Then cover the fresh orange custard with plastic wrap and place it in the refrigerator for later use.
Add 200g of ingredient D animal fresh cream to 20g of fine sugar, beat with an electric egg beater until it is 70% creamy (the cream will be creamy, and obvious lines will not disappear immediately after stirring), then add rum into the whipped cream. Stir evenly from bottom to top.
Add the cooled fresh orange milk custard into the cream, and stir evenly from bottom to top to form a fresh orange mousse cake batter.
Pour half of the orange mousse cake batter into the cooled sponge cake base mold.
Put in the second 1.5cm piece of sponge cake.
Pour the remaining orange mousse cake batter into the mold and place it in the refrigerator for 2 hours.
Mix Ingredients F 40g freshly squeezed orange juice, 5g caster sugar, 1/2 tsp isinglass powder and 1 tbsp water, heat in a water bath and stir until it becomes liquid. Let cool slightly, pour it onto the fresh orange mousse cake taken out of the refrigerator, and place it in the refrigerator for 4 hours.
Remove from the mold and enjoy the orange mousse cake. Demoulding method: Wrap the outside of the mold with a hot towel and wait for about 1 minute to demould.
Decorate the orange mousse cake and you are done. The above are the illustrated steps of how to make fresh orange mousse cake. Let’s try it.
6 inch cake
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