CLEMENTINE MOUSSE CAKE
Clementine Mousse Cake is a delightfully airy, creamy and aromatic. It is topped with sweet and flavorful peach jelly, which makes this cake unique.
Provided by Catalina Castravet
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 350F.
- Butter two 8 inch cake pans and set side.
- In a medium bowl mix dry ingredients: flour, sugar, baking powder and salt.
- In the large bowl of an electric mixer, whisk softened butter on medium speed for 1-2 minutes.
- Add dry ingredients and combine with butter for 30-40 seconds.
- Add heavy cream, oil, clementine zest, vanilla bean seeds and eggs one at a time, mix on medium-high for one minute.
- Pour batter into prepared pans. Bake for 20-25 minutes, a tooth stick inserted into the center of the cake must come clean.
- Add clementine juice to a medium sauce pan and sprinkle the gelatin over it. Let it sit for 1-2 minutes. Turn the stove on, and on low heat stir in the sugar into the juice and gelatin mixture. Cook stirring for 3-5 minutes, just until all the sugar and gelatin has dissolved.
- Transfer the mixture to a glass bowl and refrigerate for 30-40 minutes, or just until settled. Its important to check on the mixture every 5 minutes after 30 minutes have passed and give it a few stirs. The mixture is ready when it has a pudding texture.
- Whisk the heavy whipping cream on high speed until stiff, when soft peaks have been formed, reduce the mixer speed to low and add the gelatin mixture to it. Whisk on low until combined. Make sure to scrape the walls of the bowl with a spatula, to make sure the mixture is fully combined.
- Place the yellow cake into the center of a 9 inch springform pan, there will be space around it. Pour the mousse over the cake letting it fill in around the side. Refrigerate at least for 1 hour before adding the peach jelly layer.
- NOTE: if you have a higher springform pan, or a cake ring, pour some of the mousse over the cake, top it with the second layer, and cover with the remaining mousse mixture.
- Follow instructions on the box on how to prepare the jelly. Let the jelly cool to almost room temperature, I usually give the bowl an ice bath to speed up the process. Watch the jelly closely, and stir it often, to make sure it doesn't fully settle. After the ice bath, when the jelly temperature has reached almost room temperature, pour it over the mousse.
- Refrigerate for at least 4-6 hours before serving the cake. Remove cake from the fridge and run knife around inside rim of pan to loosen cake; remove side of pan, slice and serve.
Nutrition Facts : Calories 267 kcal, Carbohydrate 50 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 37 mg, Sodium 204 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
CLEMENTINE MOUSSE
Mandarin orange segments dipped into melted chocolate make an elegant garnish for a light-textured mousse flavored with tangerine concentrate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- In medium saucepan, combine sugar, gelatin and eggs; beat until smooth. Stir in milk; cook over medium heat until mixture coats a spoon, stirring constantly. DO NOT BOIL. Cool slightly.
- Pour mixture into large blender container or food processor bowl with metal blade; blend at medium speed. While blender is running, add ice and spoonfuls of tangerine concentrate, blending until ice is melted. Pour into 1 1/2-quart bowl; refrigerate 10 to 15 minutes or until partially set.
- Reserve 8 clementine or mandarin orange segments for garnish; place on paper towel. Fold remaining orange segments into mixture. Refrigerate 1 to 2 hours or until set. (If desired, mixture can be poured into individual dessert dishes before refrigerating).
- Dip each clementine segment halfway into melted chocolate; place on waxed paper. Let stand until set. Garnish each serving with chocolate-dipped clementine segment.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 50 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 40 mg, Sugar 21 g, TransFat 0 g
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