Fresh Orange Mousse Cake

1. Squeeze orange juice from fresh oranges.

2. Bake the 8-inch sponge cake in advance and cut 2 pieces of 15mm thick cake embryo. Weigh and prepare the other required materials.

3. Put all the ingredients A into a flat bottomed pan, boil over low heat until the water is dry, and let it cool for later use.

4. Cut the cooked orange slices in half and place them at the bottom of the mold. Place a sponge cake at the bottom of the mold.

5. Put the eggs and granulated sugar in Material B into a milk pot, simmer over low heat until thick (80 degrees), and stir to form an egg milk mixture.

6. Pour freshly squeezed orange juice into the egg and milk mixture and mix well.

7. Soak the fish gelatin powder in water in advance, heat it over water to a liquid state, and add it to the orange juice and egg milk mixture.

8. Cover the orange juice and egg custard with plastic wrap, transfer to the refrigerator and cool down to around 25 degrees Celsius until it becomes thick.

9. Cover the orange juice and egg custard with plastic wrap, transfer to the refrigerator and cool down to around 25 degrees Celsius until it becomes thick.

10. Pour the refrigerated orange juice and egg custard mixture into the whipped cream, and mix well with a scraper to make mousse sauce.

11. Pour the mixed 1/2 mousse solution into the mold.

12. Cover with the second sponge cake embryo.

13. Finally, pour the remaining 1/2 mousse solution into the mold and fill it up, then transfer it to the refrigerator and refrigerate for 2 hours.

14. Mix material F, heat it over water to form a liquid, cool it to 25 degrees, and pour it onto the top of the refrigerated cake; Then transfer it to the refrigerator and refrigerate for 2 hours.

15. For refrigerated mousse cakes, apply a hot towel to the edge of the mold for 2-3 minutes before demolding. Decorate after demolding.