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.
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