White Chocolate & Orange Layered Mousse Cake

Hi Everyone,

Yum, don’t you just love the sound of a white chocolate & orange mousse cake. Simply typing these words is making me hungry all over again.

This has to be the easiest ever impressive looking cake that I have ever made. You simply need to have the time to make it in stages and give it at least 4 hours in the fridge for the mouse to set. Absolutely perfect for any Christmas or New Years Eve dinner party…

Keep reading for the recipe: “White Chocolate & Orange Layered Mousse Cake”.

White Chocolate & Orange Layered Mousse Cake

I have used a 20cm round cake dish for this recipe.

Base:

• 3/4 cup ground almonds
• 3/4 cup plain flour
• 1 tsp baking powder
• 2 eggs
• 1/2 cup caster sugar
• 1/4 cup orange juice
• 1 tsp finely grated orange zest
• 1/4 cup light olive oil
• 100 g raspberries
• icing sugar and powdered gold for dusting

Preheat oven to 170°C and line the 20cm springform cake base with baking paper.

1. Put all dry ingredients into a bowl.
2.  Place the eggs in another bowl and using an electric mixer, whisk until frothy, then gradually add the sugar. Beating continuously until the mixture is thick and pale.
3. Fold in the dry ingredients, add the orange juice, orange zest and olive oil until just blended.
4. Pour the batter into the prepared tin and bake for 40 minutes, then set aside to cool completely.

Mousse Layer:

• 200g white chocolate
• 2 leaves gelatine
• 2/3 cup milk
• 2 tsp orange liqueur
• 4/3 cups cream

1. Melt chocolate in a bowl over a saucepan of simmering water.
2. Heat the milk in a saucepan until warm.
3. Soak gelatine leaves in a bowl of cold water for 5 minutes, then squeeze out excess water and add the gelatine leaves to the milk. Stir until melted and combined and then cool slightly.
4. Add gelatine mixture and liqueur to the white chocolate and mix until smooth.
5. Whip the cream until soft peaks form and then fold into the white chocolate mixture.
6. Pour over the cooled Cale and leave int he fridge to set for at least 4 hours or overnight.

Meringue Layer:

• 2 egg whites
• 2/3 cup castor sugar
• 1/2 tsp cream of tartar
• 1/4 cup water + 1 tbsp castor sugar

1. Whisk egg whites on high speed with an electric mixer until soft peaks form.
2. Gradually add the sugar whisking continuously until the sugar is completely dissolved.
3. Place the water and sugar and cream of tartar in a saucepan. bring to the boil and cook for 4 minutes.
4. With the mixer still whisking gradually pour the hot syrup into the meringue. Whisk until the meringue becomes cool.
5. Remove cake from fridge and place merengue on top as per picture above. Then using a blowtorch carefully torch the meringue.

Now it’s time to add berries of your choice, sprinkle with icing sugar and powdered gold (after all it is Christmas)… and most important serve up and enjoy!

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Wishing you all a yummy experience!

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FunkyForty

Hi! I’m Yvonne, a 40 something (wink) Kiwi, living in Zurich. I love fashion, travel, shopping and food – believing chocolate will cure almost anything!