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Orange Mousse with Vanilla Sponge Cake

2 h 30 min
11 min
Easy
60
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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 with butter and a beautiful decoration with candied oranges. A sophisticated dessert for a special occasion!
Learn more about Huevo San Juan®

Ingredients

6 servings
  • 2 spoonfuls of powder sugar (20 g) for printing
  • 1 tablespoon of Butter (15 g) for printing
  • 1/3 of Cup of San Juan® egg whites (30 g) for printing
  • to taste of orange gel food color for printing
  • 6 pieces of San Juan® egg for the cake
  • 1 Cup of sugar divided in 2, for the sponge cake
  • 1 Cup of flour for the cake
  • 1/3 of Cup of Butter melted 60g for the sponge cake
  • 1/2 Cup of almond flour 60 g for the sponge cake
  • enough of powder sugar to spread the cake
  • 1 1/2 cups of nut finely chopped and toasted, for the crust
  • 1/4 of Cup of Butter melted to the crust
  • 1 Cup of whipping cream for the orange mousse
  • 1 Cup of mascarpone cheese for the orange mousse
  • 1/4 of Cup of powder sugar for the orange mousse
  • 1 piece of orange for the orange mousse
  • to taste of orange food color for the orange mousse
  • 1 on of unflavored gelatin (7 g) for hydrated orange mousse
  • to taste of orange candied to decorate
  • to taste of blueberry to decorate
  • to taste of White chocolate decorated

    Preparation

    Preheat the oven to 180 ° C.
    Mix the icing sugar with the butter, the San Juan® egg whites, the orange coloring and pour over a sleeve with smooth duya.
    Form dots on a baking tray with wax paper, bake 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. Reservation.
    Beat the yolks with the rest of the sugar, until they sponge and change color, add the whites in a wrap-around 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 print 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. Reservation.
    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 grenetine 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.

    PRESENTATION

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

    TIPS

    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
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1331
    kcal
    67%
    Carbohydrates
    111
    g
    37%
    Proteins
    27.2
    g
    54%
    Lipids
    95.4
    g
    147%
    Fiber
    8.6
    g
    17%
    Sugar
    61.6
    g
    68%
    Cholesterol
    167
    mg
    56%
    Esha
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