Enjoy a refreshing and eye-catching dessert: an orange mousse with mascarpone cheese wrapped in a soft printed vanilla sponge cake, with a base of walnuts and butter and a beautiful decoration with candied oranges. A sophisticated dessert for a special occasion!
1/3 cups San Juan® egg whites, (30 g) for the print
orange gel food coloring, for the print
6 San Juan® eggs, for the sponge cake
1 cup sugar, divided into 2, for the sponge cake
1 cup flour, for the sponge cake
1/3 cups butter, melted 60g for the sponge cake
1/2 cups almond flour, 60 g for the sponge cake
icing sugar, to spread the sponge cake
1 1/2 cups walnuts, finely chopped and toasted, for the crust
1/4 cups butter, melted for the crust
1 cup whipping cream, for the orange mousse
1 cup mascarpone cheese, for the orange mousse
1/4 cups icing sugar, for the orange mousse
1 orange, for the orange mousse
orange food coloring, for the orange mousse
1 envelope unflavored gelatin powder, (7 g) for the hydrated orange mousse
orange, candied for decoration
blueberries, for decorating
white chocolate, decorated
Preparation
2h 30 mins
11 mins
Low
Preheat the oven to 180°C.
Mix the powdered sugar with the butter, egg whites from Huevo San Juan®, orange food coloring, and pour into a piping bag with a plain tip.
Make small dots on a baking sheet lined with parchment paper, bake for 3 minutes and set aside.
Separate the Huevo San Juan® pieces into egg whites and yolks. Set aside.
Beat the egg whites with ½ cup of sugar until reaching a meringue point. Set aside.
Beat the yolks with the remaining sugar until they are fluffy and change color, gently fold in the egg whites without over-beating; using a sieve, add the flour and almond flour, and finally the melted butter.
Pour the previous mixture over the print and bake for 8 minutes.
On a cutting board, remove the parchment paper from the sponge cake, cut strips 5 cm wide and the length of your rings. Place the still warm strips in the rings forming a circle. Set aside.
For the crust: mix the walnuts with the butter, place at the bottom of the ring, press to form the base.
For the orange mousse: beat the heavy cream with the mascarpone cheese, powdered sugar, orange zest, and food coloring, once integrated, add the gelatin in a thin stream.
Pour into the ring, refrigerate for 2 hours or until set.
Unmold the mousse and decorate with chocolate leaves, candied orange, blueberries, and white chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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