Blood Orange mousse cake

Recipe by Marisa Hernandez, Executive Pastry Chef at GlenArbor Golf Club, Bedford Hills, New York, USA
Image by Michael J. Fiedler

Serves 4-6

Ingredients

Sponge Cake

• 266 grams Granulated Sugar
• 300 grams All-purpose Flour
• 1 teaspoon Baking Powder
• 6 Egg Yolks
• 150 grams Vegetable Oil
• 150 milliliters Water
• 1 Tablespoon Vanilla Extract
• Orange Zest from 1 Orange
• 6 Egg Whites
• 133 grams Granulated Sugar

Cookie Bottom

• 2 Egg Yolks
• 66 grams 10x Sugar
• 66 grams Granulated Sugar
• Lemon Zest
• ​ 1 Tablespoon Vanilla Extract
• 1 pinch Salt
• 300 grams Cold Butter (cut into cubes)
• 300 grams Flour
• 65 grams Cocoa Powder (sifted)

Blood Orange Mousse

• 2000 milliliters Blood Orange Juice (reduced to1500 milliliters)
• 100 ml Grand Marnier
• 18 Sheets of Gelatin (soaked in cold water)
• 12 Egg Yolks
• 450 grams Granulated Sugar
• 1500 grams Heavy Cream (whipped to soft peaks)

Shiny Dark Chocolate Glaze

• 2 cups Water
• 4 1/2 cups Granulated Sugar
• 2 cups Heavy Cream
• 1 cup Cocoa Powder
• 1 ounce Powdered Gelatin
• 4 Tablespoons Water

Almond Tuile

• 250 grams Granulated Sugar
• 50 milliliters Orange Juice
• Orange Zest
• 125 grams Butter
• Juice from 1/2 Lemon
• 75 grams Flour
• 125 grams Almonds (slivered)

Blood Orange Sauce

• 5 cups Blood Orange Juice
• 4 cups Granulated Sugar
• peel from 10 Blood Oranges (blanched)

Garnish

• Fresh Berries

Preparation and Assembly

Sponge Cake

Place the dry ingredients into a mixing bowl. 

Mix in the egg yolks, oil, and water with a wooden spoon. 

In a separate bowl with a blender, whip the egg whites with the sugar until stiff and then fold into flour/oil mixture.

Take a cup worth of the batter and mix it together with 1 Tablespoon of the cocoa powder and put it into a piping bag. 

Paint stripes onto a baking sheet lined with parchment paper. Freeze. 

When frozen, spread the rest of the batter evenly on top. Bake for 10 minutes at 350 °F

Cut the sponge, to fit into your round metal rings. 

Cookie Bottom

Add the eggs, sugars, lemon zest, vanilla and salt into a mixing bowl attached with the paddle and mix until fluffy.

Fold in the cold butter, flour and cocoa powder and blend well. 

Cool in the fridge for two hours.

Roll out and cut out circles that fit into the bottom of the cake rings.

Bake for 10 minutes at 350 °F.

Blood Orange Mousse

Whip the yolks and sugar over a bain marie, until they are a light yellow and 75 °C

Add the reduced blood orange juice and the Grand Marnier. 

Add the soaked and squeezed Gelatin until dissolved. 

Fold in the whipped cream and fill up the prepared rings to the top. 

Take an off set spatula to take off any access.

Freeze over night.

Shiny Dark Chocolate Glaze

Soak Gelatin in the four cups of Water. 

In a saucepan simmer the sugar, cream, cocoa powder, and four Tablespoons of water for 20 min. 

Add the gelatin and blend until dissolved.

Cool down to 80 °F

Put a spoonful on top of the frozen rings and take off access with the help of a spatula.

Remove from rings with the help of a torch.

Almond Tuile

In a saucepan bring the sugar, orange juice, orange zest, butter, and lemon juice to simmer.

Add in the flour and almonds. 

Add a small spoonfull onto a Silpat and bake at 375 °F until golden brown. 

Remove from the oven and transfer the Tuile onto a small bowl. 

Take it off once its cooled and hardened. 

Place onto the top of each cake.

Blood Orange Sauce

Cook ingredients until they reached 236 °F in a saucepan. 

Garnish

Place berries on top of the Tuile and spoon blood orange sauce around the each cake on your serving plates.

Chef Note: Recipe needs to be prepared in order that it is written.