INGREDIENTS
- For the orange cake base:
- – 80 g gentle sugar.
- – 100 cc sunflower oil.
- – 3 yolks.
- – 1 egg.
- -Zest of an orange.
- – 60 cc orange juice.
- – 160 g flour 0000.
- – 4 g baking powder.
- For the mouse:
- – 200 g white chocolate.
- – 100 g raspberry pulp or candy.
- – 100 g milk cream.
- – 4 g gelatina s/s + 20 cc agua.
- – 250 g heavy cream, whipped to medium level.
- Topping:
- – 350 g milk cream.
- – 60 g powdered sugar.
ORANGE CAKE AND RASPBERRY MOUSSE observe the recipe under and put together it at residence!!
PROCEDURE:
For the orange cake base:
1. Beat the oil with the sugar and zest. Add the yolks and egg. Beat till aerated.
2. Add the flour interspersed with the orange juice.
3. Place in a 22 diameter ring with aluminum foil beneath.
4. Bake for 20 minutes at 170 levels preheated.
For the mouse:
1. Soften the white choco and, then again, warmth the 100 g of cream with the pulp.
2. Pour scorching chocolate over with white chocolate, combine nicely. Add the hydrated gelatin with the water and activated (scorching) combine nicely. Lastly, add the whipped cream till half level.
3. Pour over the cake within the ring (the cake is already chilly) and place within the fridge for 2 hours.
Topping: Whisk till whipped and enhance the mousse with giant flakes.
