Mousse cake with oranges

I want to share with you an excellent refreshing orange mousse cake. As part of the cake - a juicy biscuit, thanks to the impregnation with orange juice, a layer of orange confit between the cakes and simply incredibly tasty and fragrant orange mousse. The cake is tender, with a pronounced aroma of oranges and a very spectacular appearance. This cake can easily be called "Orange with an orange in an orange."

Ingredients

• For the biscuit:
• Category eggs - 5 pcs. (room t°С)
• Flour - 140 g
• Sugar - 150 g
• Baking powder - 1 teaspoon
• Corn starch - 30 g
• Vanilla sugar - 10 g
• Salt - 1 pinch
• Orange - 1-2 pcs. (medium size)
• Lemon juice or vinegar - for greasing the bowl
• For orange confit:
• Oranges - 3 pcs. (medium size)
• Gelatin - 10 g
• Water (cold) - 60 ml
• Sugar - 75 g
• For the orange mousse:
• Oranges - 3 pcs. (medium size)
• Cream 33-35% (cold) - 600 ml
• Gelatin - 12 g
• Water (cold) - 75 ml
• Egg yolks - 5 pcs.
• Sugar - 225 g
• Corn starch - 30 g
• For filling:
• Fresh oranges (medium) - 3-4 pcs.

Directions

1. Cooking biscuit. All foods must be at room temperature.
2. Turn on the oven and heat it up to 180 degrees.
3. We rub on a fine grater 1 teaspoon of zest (only the orange part).
4. In a bowl, combine flour, baking powder and corn starch.
5. Sift the mixture of dry ingredients through a sieve, then mix well with a whisk and set aside.
6. The eggs are divided into whites and yolks. In a large bowl, beat the egg yolks (room temperature) for literally half a minute.
7. Add half the sugar, vanilla sugar and orange zest to the yolks.
8. Beat the yolk mixture on medium mixer speed until light and fluffy, about 3-4 minutes.
9. Degrease a clean bowl with lemon juice or vinegar. In it, beat the egg whites (room temperature) with salt and the rest of the sugar at medium mixer speed.
10. We introduce sugar gradually. The first time we add sugar when the proteins are whipped to a state of light foam.
11. Add a second time when the foam becomes more stable.
12. Add a third time when the mass turns white.
13. Beat egg whites to soft peaks, when the "tail" hangs from the whisk of the mixer, but does not subside.
14. Add 2/3 of the whipped egg whites to the yolk mass in several steps and mix very gently with a spatula with folding movements from the bottom up, until the products are combined.
15. Do not stir for a long time, otherwise the egg mass will settle and not be so airy.
16. Sift the dry ingredients mixture into the egg mixture. Mix well with a spatula, also folding movements from the bottom up, until the products are combined.
17. At the very end, add the remaining egg whites to the dough and quickly, but very gently mix until smooth.
18. We take two detachable round forms (diameter 18 cm) and tighten the bottom with foil. We lay out the biscuit dough in forms and evenly distribute over the entire surface.
19. We bake biscuit cakes in an oven preheated to 180 ° C for about 25-30 minutes. We check the readiness of the biscuits with a wooden skewer inserted in the center - it should come out completely dry.
20. We take out the biscuit cakes from the oven and leave them on the table in the form for 10 minutes.
21. Then carefully run a thin knife along the walls of each form and remove the cakes.
22. Biscuits are light, airy, fragrant, with a light orange note.
23. Leave the cakes still warm on the wire rack until completely cooled.
24. Cooking orange confit. Pour gelatin with cold water, mix well and leave for 10-15 minutes to swell.
25. Wash fresh oranges well under running water. Rub on a fine grater 1 tbsp. a spoonful of zest (only the orange part). We clean the oranges from the peel and white film.
26. Peeled oranges cut into small pieces.
27. Transfer the sliced ​​oranges to a blender and puree until smooth. You will get about 400 g of orange puree (I have 380 g).
28. In a saucepan, combine orange puree, sugar and orange zest.
29. We put the saucepan on medium heat and, stirring constantly, cook until the sugar is completely dissolved. Bring the mixture to a boil and cook for 1 more minute.
30. Remove the saucepan from the stove and cool the confit to 60 degrees. Add the swollen gelatin to the slightly cooled orange confit and stir until it is completely dissolved.
31. Then let the orange confit cool a little more at room temperature.
32. We take two round forms (diameter 18 cm) and tighten the bottom with cling film. Pour the cooled orange confit into molds. We remove the blanks in the freezer for 2-3 hours.
33. Cooking orange mousse. Pour gelatin with cold water, mix well and leave for 10-15 minutes to swell.
34. Squeeze out 400 ml of juice from oranges. Rub on a fine grater 1 tbsp. a spoonful of zest (only the orange part).
35. In a saucepan, combine egg yolks, sugar, cornstarch, orange zest and freshly squeezed orange juice.
36. Mix well with a whisk until a homogeneous mass without lumps.
37. We put the saucepan on a small fire and cook the orange curd with constant stirring until the mixture thickens.
38. Remove the saucepan with the orange cream from the heat, add the swollen gelatin and mix well until the gelatin is completely dissolved.
39. Pour the orange cream into a clean bowl. Cover with cling film so that the film lies directly on the surface of the cream. Then cool down to room temperature.
40. In another large bowl, beat the cold cream to soft peaks.
41. Add the cooled custard orange curd to the whipped cream in parts and beat at low speed of the mixer until smooth.
42. We do not put the finished mousse in the refrigerator so that it does not freeze. Just leave it on the table at room temperature.
43. Preparing the filling for the cake. Wash fresh oranges well under running water and peel. When peeling oranges, we also try to remove white fibers and film from the pulp of the fruit, otherwise the oranges will be bitter in the cake later. Peeled oranges are cut into thin circles about 5-7 mm thick.
44. Let's start assembling the cake. We tighten the bottom of the confectionery ring (22 cm in diameter) with cling film. We lay the sides of the form with an acetate film.
45. We will collect the cake upside down. That is, the bottom of the cake will be its top.
46. To impregnate biscuit cakes, squeeze 120 ml of juice from oranges.
47. Lay the sliced ​​orange slices on the bottom of the mold. We try to choose the most beautiful orange slices, as they will be the decoration and the "face" of the cake.
48. Divide the orange mousse into four equal parts. Spread 1/4 of the mousse on the bottom of the mold and spread evenly over the entire surface
49. We put the form in the freezer for 5 minutes so that the mousse grabs, fixes the slices of fruit and also so that the filling does not drown in it.
50. After the specified time, we take the cake out of the freezer. We lay out the rest of the orange circles closely around the entire perimeter of the side of the form. We try to choose orange slices of approximately the same size.
51. We take out the frozen orange confit from the freezer and put it on top of the mousse right in the center of the cake.
52. Spread another 1/4 of the orange mousse on top of the confit and spread evenly.
53. For biscuit cakes, cut off the baked top and trim a little.
54. Then, on top of the mousse, lay out the first biscuit cake cut up and drown it quite a bit. We soak the biscuit with freshly squeezed orange juice over the entire surface and along the edges of the cake.
55. Pour another 1/4 part of the orange mousse on top of the biscuit, level it well over the entire surface of the cake.
56. We take out the second frozen disc of orange confit from the freezer and put it on top of the mousse in the center of the cake.
57. Spread the remaining orange mousse on top of the orange confit and spread well.
58. A slice of the second biscuit cake is well soaked with orange juice over the entire surface and along the edges of the cake.
59. Then, on top of the mousse, spread the biscuit cake soaked in juice with the cut down and slightly drown.
60. We cover the form with the cake with cling film and put it in the refrigerator for 4-5 hours or until completely solidified.
61. After the specified time, we take out the frozen cake from the refrigerator. We remove the cling film, carefully pass a thin knife along the side of the acetate film. We remove the detachable form and very carefully remove the acetate film.
62. Place a suitable serving dish on top of the cake and turn it upside down. At the same time, we firmly hold the dish with one hand, and the base with the other hand. Thus, the biscuit turned out to be the base of the cake, and the circles of oranges - a beautiful top.
63. Carefully remove the cling film from the top of the cake.
64. Mousse cake with oranges is ready.
65. Cut the cake into portions. We make tea and enjoy an incredibly tasty, airy and very fragrant orange cake.
66. Citrus baking lovers will surely appreciate this dessert!