Orange delight cake

Orange delight cake – a cake based on the eponymous sponge cake with jelly covered in chocolate. Gentle biscuit, moderately sweet jelly with orange pieces and chocolate mousse create an unsurpassed exquisite taste and a perfect picture of the cut. Perfect for the culmination of a festive lunch or dinner.

Orange delight cake – ingredients

  • For bіskvіtu:
  • Eggs (large) – 2 pieces.
  • Sugar – 70 g.
  • Flour – 50 g.
  • Starch – 20 g.
  • For the jelly layer:
  • Orange jelly – 2,5 packages (per 400 ml of water).
  • Orange – 2 pieces (large).
  • Water – 750 ml.
  • For chocolate mousse:
  • Dark chocolate – 200 g.
  • Orange liqueur – 1 tablespoon (optional).
  • Orange juice – 3 tbsp.
  • Butter – 30 g of butter.
  • Eggs – 3 pieces (large).
  • Sugar – 50 g.
  • Cream (from 30%) – 100 ml.
  • Cocoa – 2 tablespoon
  • Warm water – 5 tbsp.
  • Dark chocolate – 200 g.
  • Cream (from 30%) – 1,5 cups.
  • Powdered sugar – 1 tbsp.
  • Salt – a pinch.

Orange delight cake – recipe

Sponge cake

All ingredients must be at room temperature to make the biscuit.

Separate the whites from the yolks, beat to a stable foam. Add sugar one spoon at a time, beating well each time (until the sugar dissolves). Set the mixer to the lowest speed, add yolks one at a time.

Mix flour with starch, sift to egg mass. Gently mix with a wooden spoon.

Line the bottom of the mold (d=23 cm) with parchment, spread the dough, and level it. Bake at a temperature of 160 degrees for about 20 minutes, until a “dry match”.

Take out the cake, leave to cool.

Jelly layer

Dissolve the jelly in hot water. Leave until slightly thickened (it still drips from the spoon, but no longer water).

Peel the orange, divide it into segments, and remove all the films from them.

Remove the parchment from the sponge cake, place it on a cake stand, fix a tall removable form, fill it with thickening jelly (***CAUTION. do not pour the liquid, because it will completely seep into the cake), put orange pieces in it. We put it in the refrigerator until it thickens completely.

Chocolate mousse (according to the original recipe)

Put chocolate, butter, alcohol, juice in a pan. Put on a steam bath, stir until a homogeneous mass is formed. Leave to cool.

Beat the egg whites to a stable foam. Add sugar one spoon at a time, whisking well each time until the sugar dissolves.

Add egg yolks one by one to the cooled chocolate mass, mix well (or beat with a mixer). Add half of the beaten egg whites, mix gently.

Whip the well-chilled cream to a loose, thick cream, add to the chocolate mass, mix gently. Add the rest of the proteins, mix again.

OR, if you are afraid of raw eggs, prepare another mousse.

Chocolate mousse (without eggs)

Mix cocoa with hot water, set aside to cool.

Melt the chocolate in a water bath, cool slightly, add melted cocoa to the chocolate, mix well.

Whip well-cooled cream with a pinch of salt, at the end of whipping, add powdered sugar.

Add a third of the creamy mass to the chocolate, mix gently. Add the rest of the cream, gently mix until smooth.

Spread the prepared mousse on the frozen jelly, level it. Cool in the refrigerator for at least 12 hours.

Sprinkle with cocoa before serving.

We store the cake in the refrigerator.

Read more recipes for delicious and original cakes on the website Plyatsok.Info.

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