2 ways to make smooth and simple orange mousse cake and yogurt orange

Squeeze the orange juice

Cut the orange in half and squeeze out the juice. You need about 150ml of orange juice for this cake.

Then, filter the juice through a sieve to remove the pulp.

Mix the orange milk mixture

Mix 50ml of fresh milk with 5gr of gelatin powder in a bowl. Then prepare a larger bowl of hot water and place the milk mixture bowl into it, stirring in a double boiler until the gelatin is completely dissolved.

Next, add about 50ml of orange juice to the bowl and stir well to combine the mixture.

Make the orange mousse mixture

Add 120ml of heavy cream and 20gr of sugar into a mixing bowl. Use a hand mixer to beat at low speed for about 10 seconds, then gradually increase the speed until the mixture is lightly whipped, then turn off the mixer.

Next, pour about 100ml of the orange milk mixture into it, using a spatula to gently stir the mixture in a circular motion, the mixture should be slightly loose.

Pour the mousse into the mold

First, use a 6cm round mold to cut the part of the sponge cake.

Next, use adhesive tape to attach a piece of acrylic to a radius of 6cm. Then place the sponge cake at the bottom.

Scoop the orange mousse mixture into the acrylic almost full. Then place it in the freezer for about 1 hour for the cake to set.

Making orange jelly

Dissolve 3g of orange-flavored agar powder in a little water.

Then, place the bowl of agar in a water bath, add 2g of gelatin powder and 15ml of warm water, and stir until the powder is dissolved.

Finally, pour the remaining 50ml of orange juice in, mixing well. Then slowly pour the mixture over the cake, and refrigerate for about 2 – 3 hours to set the jelly layer.

Decoration

Leave the orange whole, just peel it. Then, cut the orange into wedges.

Once the cake has set, place 1-2 orange wedges on top of the cake, adding raspberries and blueberries to make the cake more appealing.

Decorate with 1-2 flower petals, and you can invite family and friends to enjoy the cake!

Final Product

The cake is soft and smooth, with a light aroma of orange and milk blending together. The jelly layer on top is chewy and crispy, with a sweet and sour taste, while the sponge cake layer is soft with a slight bitterness of chocolate. Surely this cake will captivate you with its flavor!

Making Orange Jelly

Put a pot on the stove, turn on the heat to medium, add 220gr of orange juice, 15gr of sugar, and stir well until the sugar dissolves. Cook until the orange juice boils and large bubbles appear, then turn off the heat.

Pour the orange juice into a glass, then add 10gr of gelatin powder (dissolved in water) into the glass of orange juice, and stir well.

Prepare a round mold of 12cm, cover the bottom of the mold with plastic wrap, then place the mold on a plate. Pour a little of the orange juice mixture into the cake mold. Then put it in the refrigerator for about 1 – 2 hours to completely set.

Making the Mousse Cake Base

Put the biscuits into the blender, and blend the biscuits into fine crumbs.

Next, melt 20gr of butter and add it to the blender. Turn the blender on again, blending for about 30 seconds until the biscuit crumbs are evenly coated with the butter, then turn off the machine.

Use a thin piece of mica to roll into a circle to place inside the cake mold (15x7cm), then secure it with tape.

Finally, pour the butter biscuit mixture into the mold, spread it evenly, and press the cake lightly.

Preparing and arranging oranges

Leave the oranges unpeeled, cut into thin slices about 1 – 1.5cm thick. Then, cut the orange slices in half.

Arrange each orange slice around the cake mold and put it in the refrigerator while you proceed with the next steps.

Make the yogurt mousse layer

Put 90g of unsweetened yogurt and 45g of sugar into a bowl. Use a whisk to mix the ingredients well.

Next, add 180g of whipping cream to the bowl and mix well. Then pour in 10g of gelatin powder, stirring again until the mixture is well combined.

Pour the yogurt mousse layer into the cake mold for about 1/3 of the orange slices, then place it in the refrigerator for about 30 minutes.

Once the cake mold has chilled and set, take it out. Continue to remove the cake mold containing the orange jelly made in step 1 from the refrigerator, gently separate it from the mold and place it in the center of the mousse cake mold as shown in the picture.

Pour the remaining yogurt mousse over the surface of the orange jelly so that it completely covers the jelly. Then place the entire cake mold back into the refrigerator to chill for about 1 hour.

Make the orange mousse layer

Add about 30g of heavy cream to the remaining 100ml of orange juice, stirring well to dissolve the heavy cream.

Pour this mixture over the cake mold and put it back into the refrigerator for about 3 hours before enjoying the cake.

Final Product

The mousse cake with an orange layer on top, adorned with orange slices around the cake mold, is incredibly eye-catching. The orange layer on top is soft, with a sweet and sour flavor that blends with the creamy richness of the cream. The next layer of cake is smooth, with a light yogurt aroma and chewy orange jelly inside, making the cake even more delicious and appealing.