Mandarin Orange Mousse Cakes

Ingredients (Makes 6 dome cakes)

1️⃣ Sponge Cake Base

• 2 large eggs

• 60g granulated sugar

• 60g cake flour (sifted)

• 15g melted unsalted butter

• 1 teaspoon vanilla extract

---

2️⃣ Mandarin Orange Mousse

• 200g cream cheese (softened)

• 200ml heavy whipping cream (cold)

• 60g powdered sugar

• 120ml fresh mandarin orange juice

• 1 tablespoon lemon juice

• 8g gelatin powder

• 40ml cold water (to bloom gelatin)

---

3️⃣ Orange Mirror Glaze

• 150ml fresh mandarin juice

• 40g sugar

• 6g gelatin powder

• 30ml cold water

• A few drops orange food coloring (optional, for brighter color)

---

4️⃣ Decoration

• Whipped cream

• Fresh mandarin segments

• Fresh mint leaves

• Edible gold flakes (optional)

---

Instructions

Step 1: Prepare Sponge Base

1. Preheat oven to 170°C (340°F).

2. Beat eggs and sugar until pale and fluffy.

3. Gently fold in sifted flour.

4. Mix in melted butter and vanilla.

5. Pour into a lined baking tray and bake 12–15 minutes.

6. Cool completely, then cut into small circles to fit dome molds.

---

Step 2: Make Mandarin Mousse

1. Bloom gelatin in cold water for 5 minutes.

2. Heat mandarin juice slightly, then dissolve bloomed gelatin into it. Let cool slightly.

3. Beat cream cheese and powdered sugar until smooth.

4. Add mandarin mixture and lemon juice, mix well.

5. Whip heavy cream to soft peaks, then gently fold into the cream cheese mixture.

---

Step 3: Assemble

1. Pour mousse into silicone dome molds halfway.

2. Add a few small mandarin pieces inside (optional).

3. Place sponge cake round on top and gently press.

4. Freeze for at least 4 hours or until completely firm.

---

Step 4: Mirror Glaze

1. Bloom gelatin in cold water.

2. Heat mandarin juice and sugar until sugar dissolves (do not boil).

3. Remove from heat, add gelatin, stir until smooth.

4. Cool glaze to about 30–35°C before pouring.

---

Step 5: Glaze & Decorate

1. Unmold frozen mousse cakes.

2. Place on a rack and pour glaze evenly over each cake.

3. Let set, then transfer to serving cups.

4. Pipe whipped cream on top.

5. Garnish with mandarin slice, mint leaf, and gold flakes.

---

Storage

• Keep refrigerated up to 3 days.

• Best served slightly chilled for smooth, creamy texture.