Orange Dream Cake

PROTEIN SPONGE CAKE WITH ORANGE PEEL:

1. Preheat the oven to 190 degrees, put parchment on a baking sheet, greased with rust.lightly sprinkled with butter and flour.

2. Sift several times with loosened. flour.

3. With lim.beat the proteins with acid at high speed of the mixer to peaks. Lim.k-that will keep the splendor. Add salt, orange zest. Beat further, adding two tablespoons.L. sugar. Up to hard peaks.

4. Add the flour mixture to the whipped whites, and gently mix with a silicone spatula, from bottom to top until smooth. Without fanaticism, otherwise the squirrels will settle.
5. Transfer the dough to a baking sheet covered with parchment, gently smooth with a spatula, bake in the oven for 12-15 minutes. Focus on your oven!
5. Remove the biscuit from the oven, and tip it onto a new sheet of parchment, sprinkled with sugar (the parchment will be on top of which the biscuit was baked).
6. Carefully remove the parchment on which the biscuit was baked (it easily departs, you can not wet it with water). Set aside and let cool well. As the biscuit cools down, cut out the base for the cakes (I have a circle). The biscuit turned out to be too high, I cut the blanks in half.
PISTACHIO MOUSSE
1. Soak gelatin in water, as soon as it swells, dissolve in a water bath or microwave, do not boil! Cool slightly.
2. Pour the milk and cream into a saucepan. Add half of the pistachio paste and cook over medium heat until small bubbles begin to appear — signs of rapid boiling, about 5 minutes.
3. In another bowl, beat the sugar and egg yolks, just to mix them.
Pour, stirring constantly, a thin stream of milk-pistachio mixture.
4. Stir and pour back into the pan. Cook over moderate heat, stirring constantly with a wooden spatula, until the cream thickens — about 4-5 minutes.
You can check the readiness as follows — remove the spatula from the mixture and swipe the wet part with your finger — if the trace remains clean, then the cream is ready.
5. Pour the finished cream into a bowl while hot, add gelatin and the remaining pistachio paste, punch with an immersion blender, and let cool to room temperature (you can put it in a cold water bath).
6. Beat the cream to stable peaks.
7. Add the whipped cream to the pistachio cream, mix gently with a whisk until combined. Mousse is ready. Put it in the refrigerator to thicken a little.
ORANGE MOUSSE.
1. Soak gelatin in water, as soon as it swells, dissolve in a water bath or microwave, do not boil! Cool slightly.
2. Pour the milk and cream into a saucepan. Add the orange zest and cook over medium heat until small bubbles begin to appear — signs of rapid boiling, about 5 minutes.
3. In another bowl, whisk the sugar and egg yolks, just to mix them.
Pour, stirring constantly, a thin stream of milk-orange mixture.
4. Stir and pour back into the pan. Cook over moderate heat, stirring constantly with a wooden spatula, until the cream thickens — about 4-5 minutes.
You can check the readiness as follows — remove the spatula from the mixture and swipe the wet part with your finger — if the trace remains clean, then the cream is ready.
5. Pour the finished cream into a bowl while it is hot, add gelatin and orange juice, mix well and let cool to room temperature (you can put it in a cold water bath).
6. Beat the cream to stable peaks.
7. Add whipped cream to the orange cream, mix gently with a whisk until combined. Mousse is ready. Put it in the refrigerator to thicken a little.
MIRROR GLAZE OF ORANGE OR BITTER CHOCOLATE:
Orange:
1. Soak the gelatin in cold water and let it swell.
2. In a small saucepan, add sugar, honey and water. Bring to a boil.
When the syrup reaches a temperature of 103C, turn off the heat, mix with condensed milk and swollen gelatin. Fold the orange chocolate broken into pieces into this mixture and mix with a spatula until it completely dissolves. Try to avoid air ingress, for this do not lift the blade high. Allow to cool slightly and use.
Chocolate:
1) Soak gelatin in water, as soon as it swells, dissolve in a water bath or microwave, do not boil! Cool slightly.
2) Warm up the cream. Break the chocolate and pour it into the hot cream, stir until smooth and smooth.
3) Add the dissolved gelatin to the mass and mix. The glaze is ready!
DECORATION:
Prepared in advance.
It is necessary to temper bitter chocolate (78% cocoa butter content) and orange or whatever you like.
Chop the bitter chocolate with a knife and temper it, that is, melt 3/4 of the chocolate in a water bath or in a microwave oven to t = 45- 48C. In the melted chocolate, enter the remains of chocolate in parts, continuously kneading with a spatula, the temperature should drop to t = 30C. Similarly, temper orange chocolate to t = 26C.
Curls of orange and bitter chocolate did this: apply a layer of orange chocolate to the curb tape in an even layer with a spatula, wait until you grab a little, make grooves and roll, fasten the ends with a paper clip, wait until it freezes.
ASSEMBLY:
1. Wash and peel the orange, cut out the orange fillet.
1. Put the orange mousse into the silicone mold using a pastry bag without a nozzle. It is necessary to make a "bed" for pistachio mousse. Put it in the freezer until it freezes. Do not over-freeze!
2. Pull out the mold and put pistachio mousse on the orange mousse. In the pistachio mousse, press in a piece of orange. Soak the biscuit billet (orange juice + rum) and put it on the pistachio mousse, but not too much. Put it in the freezer to freeze a little. Then put it in the refrigerator overnight.
3. In the morning, release the cakes from the mold and put them on the grill (put a plate under the grill) pour icing on top. Do not help with a spoon or a spatula. The glaze itself should drain from the cakes, so that an even, smooth layer would form. It should take about 1/3 of the glaze. Let it stand for 5 minutes to drain the last drops and put it in the refrigerator for 1-2 hours, preferably in the freezer, put it carefully on a cutting board.
Repeat the procedure with the glaze 2-3 more times.
Decorate the edges of the cake with ground pistachios, put one pistachio and a curl of chocolate on top. The cake is ready!