Blood Orange Mousse Cake
Blood Orange Mousse Cake — a Dawn Foods recipe in 6 components. Uses Dawn Bakers Select Plain Crème Cake Base 12.5 kg and Dawn Ruby Orange Fond Cream Stabiliser 5 kg.
- mixing time (crème cake base, slow speed)
- 1 min
- mixing time (crème cake base, medium speed)
- 3-4 min
- baking temperature (crème cake base)
- 230 °C
- baking time (crème cake base)
- 5 min
- heating temperature (chocolate creme, milk and cream)
- 70 °C
- heating temperature (chocolate creme, crème anglaise)
- 82-84 °C
Ingredients
Crème Cake Base Layer
| Ingredient | Quantity |
|---|---|
| Dawn Bakers Select Plain Crème Cake Base 12.5 kg | 1000 g |
| Whole egg | 350 g |
| Vegetable oil | 300 g |
| Water | 225 g |
Chocolate Creme
| Ingredient | Quantity |
|---|---|
| Egg yolk | 65 g |
| Sugar | 25 g |
| Dawn® Vani-Star (Seeded Vanilla) | 2 g |
| Whole milk | 220 g |
| Cream (single/double/pouring) | 55 g |
| Dawn® San Felipe Plain Belgian Couverture | 120 g |
Orange Coulis
| Ingredient | Quantity |
|---|---|
| Dawn® Delifruit Daily Orange | 200 g |
| Water | 30 g |
| Sugar | 10 g |
| Dawn® Sanatine | 7 g |
Blood Orange Cream
| Ingredient | Quantity |
|---|---|
| Dawn Ruby Orange Fond Cream Stabiliser 5 kg | 200 g |
| Water (warm) | 200 g |
| Whipped cream | 1000 g |
Decorgel Glaze
| Ingredient | Quantity |
|---|---|
| Dawn® Decorgel Neutral | 250 g |
| Water | 60 g |
| Dawn® Belnap Neutral Glaze | 60 g |
| Yellow and red food colouring |
Decoration
| Ingredient | Quantity |
|---|---|
| Orange slices or candied fruits |
Method
- Crème Cake Base Layer
Mix together all ingredients with a flat beater for 1 minute on a slow speed, then 3-4 minutes on a medium speed. Next, pipe into round 2” silicone moulds and bake at 230°C for approximately 5 minutes.
- Chocolate Creme
Mix together the sugar and eggs until combined.
- Chocolate Creme
Heat the milk and cream together until they reach 70°C.
- Chocolate Creme
Combine the cream and milk mixture a third at a time with the eggs and sugar, mixing well at each stage.
- Chocolate Creme
Heat the combined mixture until it reaches 82-84°C to make a crème anglaise.
- Chocolate Creme
Pour this over the Dawn® San Felipe Belgian Couverture chocolate drops and emulsify.
- Orange Coulis
First, boil the water and the sugar, then add Dawn® Sanatine and Dawn® Vani-Star and mix well.
- Orange Coulis
Add the mixture to the Dawn® Delifruit Daily Orange. Pipe into smaller round silicone moulds and freeze.
- Blood Orange Cream
Mix the Dawn® Ruby Orange Fond with the water, then fold in the cream in two parts.
- Decorgel Glaze
Boil the water and the Dawn® Belnap Neutral Glaze, mix well with the Dawn® Decorgel Neutral, and add yellow and red food colouring. Stir in lightly with a skewer or spatula, but do not combine the two colours.
Assembly: Pipe the chocolate creme into round 2” silicone moulds.
Assembly: Add the frozen orange coulis in the center, on top of the chocolate cream and push it down until the surface is even, then put it in the freezer.
Assembly: Pipe the blood orange cream into deeper round silicone moulds and add the frozen cream with the orange coulis on top.
Assembly: Add the crème cake base layer on top and push down until the surface is even. Once this is completed, put it in the freezer until frozen.
Assembly: Glaze the dessert with the prepared decorgel glaze and decorate with a slice of orange, candied fruits or chocolate decorations of choice.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.