Orange ,the source of Vitamine C
Do you still remember the first time you were asked to take vitamine C ?The candy type vitamine C?
Vitamine C is so essential to us, I want to believe my cake has the magic to heal us (giggling with laughters)
This cake uses low amount of cream. The texture of this orange mousse tastes like in between the normal cream and jelly texture, which is something different from common mousse cake you try. Besides I love the idea of putting candied orange on to the cake as decoration.
I wound give this cake with the name as Orange bavaroise cake. This cake was created for our 11th years anniversary.Being with my husband as though tasting an orange , it is so essential to our health. Indeed, we can taste of sourness at times but overall I can taste of the sweetness part being with him.
What is Bavaroise?
Creme Anglaise + Whipped cream = Bavaroise
Bavaroise: a french name for bavarian creme. It is a delicate cream dessert with a Cr̬eme Anglaise base, and then aerated with whipped cream or yogurt, egg whites and various flavourings such as fruit pur̩e, chocolate, coffee, tea or liqueurs before being set in the refrigerator with gelatin.
Components you need:
- chocolate sponge
- candied orange
- orange mousse/bavaroise
Chocolate Sponge: (produces 2 pieces of 16cm x 16cm cake sponge)
- 5 egg (I used small size or 4 large eggs), cold
- 20g castor sugar
- 40g castor sugar
- 50g Liddells full cream milk( or any milk )
- 30g oil
- 20g cocoa powder, sifted
- 60g cake flour, sifted
- 20g corn flour, sifted
- 2 tsp lemon juice/1 tsp white vinegar/ pinch of cream of tartar
1) Separate the eggs into yolks and whites. Sifted the flours. Line a 10” x 14” cake pan with baking paper. Preheat the oven to 180C.
2) Mix egg yolks with 20g sugar. Mix in oil and milk. Mix in flours to well combine.
3) Beat egg whites and lemon juice until frothy. Then slowly add in sugar (40g) in 2 additions,continued beating to soft peak. Fold meringue into yolk mixture in 3 additions until well combined.
4) Pour batter into prepared pan, smooth the top and knock the pan for rid extra air pocket.
5) Bake for 12-15 minutes, or skewer inserted comes out clean,depending individual oven.
6) Remove the cake immediately onto a new sheet of baking paper.Invert . Cool completely.
(a)what is meringue?
Meringue means egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.
- 2 oranges
- 300g water
- 150g castor sugar
1)Cut the orange to get 6-7 piece of orange slice with 3mm in thickness.
2)In a saucepan:Bring water, sugar and orange slice to a boil on high heat. Once boiled, reduce to medium-low heat.Remove scum at all times. Turn off the heat once the orange skin turned from white into yellowish colour and the orange syrup is thickened. Keep the orange syrup for later use.
3)Transfer the orange slice onto wire rack sitting above a prepared pan lined with baking paper. Allow the candied orange to drip the excess juice and allow to cool down.
4)Keep the orange syrup aside.
Orange Mousse/ Orange Bavaroise:
- 200g Liddells full cream milk (or any milk)
- 1 tsp of orange zest
- 30g castor sugar
- 1/4 tsp vanilla paste
- 4 egg yolks
- 50g castor sugar
- 35g orange juice
- 10g gelatine leaves
- 200g Bulla whipping cream ( or any whipping cream)
1)Soak gelatin leaves in cold water until soften.
2) Bring milk,orange zest, 30g sugar and vanilla paste to a boil. Once boiled, turn off heat.Let it infused for 20 minutes.
3)Beat egg yolks and 50g sugar to ribbon stage(a) with electric hand mixer. Slowly pour in the boiled milk mixture, and keep stirring.(Do not pour too quick otherwise cook the egg ). Mix well. Add in orange juice.Mix well.
4)Bring the mixture back to low heat and continue cooking till the custard coats the back of the wooden spoon and reaches temperature of 82C – 84C.
5)Add in soften gelatin leaves into the boiled custard.Mix well. Strain. Cool down over ice bain marie(b).
6)Beat the cream to ribbon stage and fold into the cooled custard in 2 additions until well combine.
(a)What is ribbon stage?
A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.
(b)What is ice bain-marie?
Place the bowl of hot custard under another bowl containing ice cubes to cool it down.
1)Cut the sponge sponge into 2 pieces of 16cm x 16cm square. Brush each side with generous amount of orange syrup.
2)Remember to wrap the bottom of the cake ring with cling film to prevent seepage of mousse later.
3)Arrange candied orange onto a 16cmx16cm square cake ring sits onto a prepared pan lined with baking paper.
4)Pour in half of the orange mousse. Layer with first piece of chocolate sponge.
5)Pour in remaining orange mousse and top with second piece of chocolate sponge. Lightly press down the sponge.
6)Allow to set in the fridge for 4 hours or overnight.
7)Once mousse is set, remove from fridge. Unmould. Decorate with macaron shells on the side by brushing with some soft butter on the shells.Brush the top with some clear fruit glaze ( or called nappage). Serve.
(a)you can replace square cake ring with 6 ” round removable bottom cake pan if no square cake ring.
(b)Decorating the sides of mousse cake with macaron is optional, you can skip this step and go wild with your own imagination.
(c)The reason to brush soften butter on the macaron shells is to prevent the macaron turns soggy.
Hope you enjoy this sharing and thank you for your visit.Welcome to leave your comment here.