NO BAKE ORANGE MOUSSE CAKE RECIPE
No
bake orange mousse cake is a refreshing, easy to make cake that can be prepared
all year round for all kinds of celebrations. Layers of ladyfingers, orange
creamy mousse and orange slices make this cake a delicate and perfect option
when you don't want to bake.
Prep
Time : 45 mins
Cook
Time : 15 mins
Addt
Time : 5 hours
Total
Time : 6 hours
Servings : 12
INGREDIENTS
·
5-6
medium oranges
·
5
egg yolks
·
1
cup/200 ml orange juice
·
1
cup/7.05oz/200 g granulated sugar
·
1/4
teaspoon salt
·
orange
zest from 1-2 oranges
· 2
1/2 tablespoons(2 1/2 bags of Knox unflavored gelatine OR 9 gelatine
sheets(230bloom)
·
1/2
cup cold water(for blooming the gelatin)
·
2
cups/ 17.5 oz/500 ml heavy cream
·
17
oz 1/2/ 500 g ladyfingers
INSTRUCTIONS
1.
Line
the bottom and the insides of a 9 inches springform with foil. If you have an
acetate cake collar use it inside the spring form and cover just the bottom
with foil.
2. Before
peeling the oranges grate 1-2 for the orange zest. Preserve the orange zest for
the cream filling.
3.
Peel
the oranges making sure to also remove as much of the white layer. Slice the
oranges about 1/4 of an inch thick wheels.
4.
Select
the slices that are the prettiest ones and place them on the bottom and the
walls of the springform. This will be the decoration and the face of the cake,
so make sure you arrange them nicely inside the pan.
5.
Set
aside.
6.
Make
the filling for the cake:
7. In
a small bowl, sprinkle the unflavored gelatine over 1/2 cup of cold water, mix
and let it stand for few minutes while you make the filling for the cake.(If
you use gelatine sheets, place them in a bowl with ice cold water and let them
hydrate, then squeeze and use in the filling)
8.
In
a saucepan put the egg yolks, add orange juice, sugar, salt and orange zest
from 1-2 oranges.
9.
Place
the sauce pan on medium-low heat and cook, stirring constantly, until the
mixture thickens. It is ready when the mixture is coating the back of a spoon
and holds a line when you draw your finger through it.
10.Remove
from the heat and add the gelatine. Stir well to make sure that the gelatin is
blended properly into the mixture. Set aside to cool.
11.Separately,
use an electrical mixer to whip the heavy cream.
12.Add
the whipped cream to the cold egg yolk cream and mix well.
13.Pour
half of the mousse inside the springform over the orange slices. Place a layer
of ladyfingers over the mousse.
14.Pour
the other half of the mousse over the ladyfingers and place another layer of
ladyfingers on top of it.
15. Cover
the springform with foil and place the cake in the refrigerator for 4-5 hours
or overnight.
16.The
next day, remove the foil that covered the cake overnight, then place the
serving plate on top of the cake and holding the plate and the springform with
both hands, flip it upside down.
17.Open
the springform and remove the foil. Your cake should have a beautiful layer of
orange slices covering the surface of the cake.
18.Slice
the cake and serve it as is or with more whipped cream.
19.It
is a refreshing, easy to make and delicious cake that can be made all year
round for any celebration.
20.This
cake needs refrigeration. Leftovers can be kept in the fridge for up to 3 to 4
days.
Recipe
from thebossykitchen.com
Delicious Food Recipes
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