Name: Orange Mousse with Vanilla Sponge Cake
Prep time: 161 min
Cook time: 11 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 tablespoons icing sugar, (20 g) for the print; 1 tablespoon butter, (15 g) for the print; 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.