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Orange Mousse with Vanilla Sponge Cake

2h 30 mins
11 mins
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Enjoy a refreshing and very striking dessert: an orange mousse with mascarpone cheese wrapped in a soft and printed vanilla sponge cake, with a base of walnuts and butter and a beautiful decoration of candied oranges. A sophisticated dessert for a special occasion!
Learn more about Huevo San Juan®


6 portions
  • 2 tablespoons powdered sugar, (20 g) for the impression
  • 1 tablespoon butter, (15 g) for the impression
  • 1/3 cups San Juan® Egg White, (30 g) for the impression
  • to taste orange gel food coloring, for the impression
  • 6 San Juan® Eggs, for the cake
  • 1 cup sugar, divided in 2, for the sponge cake
  • 1 cup flour, for the cake
  • 1/3 cups butter, melted 60g for the sponge cake
  • 1/2 cups almond flour, 60 g for the sponge cake
  • enough powdered sugar, to extend the cake
  • 1 1/2 cups walnut, 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 powdered sugar, for the orange mousse
  • 1 orange, for the orange mousse
  • to taste orange food coloring, for the orange mousse
  • 1 on gelatin, (7 g) for hydrated orange mousse
  • to taste orange, candied for decorating
  • to taste blueberry, to decorate
  • to taste White chocolate, decorated
Learn more


Preheat the oven to 180 ° C (356F)
Mix the icing sugar with the butter, the San Juan® egg whites, the orange coloring and pour over a sleeve with a smooth duya.
Form dots on a baking tray with wax paper, bake for 3 minutes and reserve.
Separate the pieces of San Juan® Egg in egg whites and yolks. Reservation.
Beat the whites with ½ cup of sugar, until you have a nougat point. Reserve.
Beat the yolks with the rest of the sugar, until they sponge and change color, add the whites in a enveloping way without beating too much; with the help of a sieve add the flour, and the almond flour and finally the butter.
Pour the previous mixture over the impression and bake 8 minutes.
On a board remove the waxed paper from the sponge cake, cut strips 5 cm wide and the length of your rings. Place the strips still hot on the rings forming a circle. Reserve.
For the crust: mix the nuts with the butter, place at the bottom of the ring, press to form the base.
For the orange mousse: beat the cream to beat with the mascarpone cheese, the icing sugar, the orange zest, the vegetable coloring, once integrated, add the unflavored gelatin in the form of thread.
Pour over the hoop, refrigerate for 2 hours or until set.
Unmold the mousse and decorate with chocolate leaves, candied orange, blueberry and white chocolate.


On a single plate, accompanied by a cup of coffee.


The vanilla cake is very moist, when handling it you should be careful not to break it, it is advisable to place them on acetate strips for better handling.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
Total lipid (fat)
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Ratings (3)
Rosa Campa
07/12/2020 00:27:36
Muy bueno 😃
Beatriz Garcia
01/06/2019 06:41:50
Buena recetas
Mary Luz Antonsdóttir
23/03/2019 07:41:05
Muy bien 😁

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