White orange cake

Syrup: bring to a boil sugar with juice. For mousse whisk the yolks with sugar. Gelatine soak in orange juice for 10 minutes. Put on the fire and cook until gelatin dissolves.

White orange cake

Cool completely and pour into the yolks. At this time, separately whip the proteins and cream. Mix both whipped mass and gelatin gently and put refrigerated in a refrigerator.

For the cottage, beat the eggs with sugar and a pinch of salt (15-20 minutes) .To sprinkle the sifted flour and gently mix it (preferably with a wooden spoon. Pour the dough into a mold and bake at 170 ° C in oily form for 20-25 minutes.

Cut the crochet into 3 parts. Lay out the cake, moistening each cake at the beginning with syrup, and then with mousse. Top the whole cake with the remaining mousse. Put the cake in the refrigerator for 2-3 hours before serving.

Bon Appetit!

Preparation time 15
Cooking time 25
Difficulty Easy
Number of servings
Bake, Bake
7 pcs. Egg
210 g. Flour
210 g. Sugar
1 chips. Salt
2 tsp. Orange peel
200 ml. Orange juice
150 g. Sugar
200 ml. Orange juice
12 g. Gelatin
80 g. Sugar
3 pcs. Egg
200 ml. Cream for whipping

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