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White Chocolate & Orange Layered Mousse Cake

By MiNDFOOD

White Chocolate & Orange Layered Mousse Cake

Makes 10 to 12

Ingredients

  • ¾ cup roughly chopped walnuts
  • ¾ cup plain flour
  • 1 tsp baking powder
  • 2 eggs
  • ½ cup caster sugar
  • ¼ cup orange juice
  • 1 tsp finely grated orange zest
  • ¼ cup light olive oil or sunflower oil
  • 125g strawberries, halved
  • 1 tsp orange zest
  • Icing sugar for dusting
  • 300g white chocolate, chopped
  • 3 leaves gelatine
  • 1 cup milk
  • 3 tbsp orange liqueur
  • 2 cups cream
  • 3 egg whites
  • 1 cup caster sugar
  • ½ tsp cream of tartar

Method

  1. Preheat the oven to 170°C (150°C fan forced).
  2. Lightly grease a 23cm springform cake tin and line the base with baking paper.
  3. Place the walnuts in a food processor and pulse until finely chopped but not floury. Add walnuts to a medium bowl with the flour and baking powder.
  4. Place the eggs in another bowl. Use an electric mixer to whisk until frothy. Gradually add the sugar, continually beating, until the mixture is thick and pale. Fold in the walnut mixture. Add the orange juice, orange zest and olive oil and fold until just blended.
  5. Pour the batter into the prepared tin and bake for 30 to 40 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely.
  6. To make the mousse layer, place chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Cool slightly.
  7. Soak gelatine leaves in a small bowl of cold water for 5 minutes. Meanwhile, heat the milk in a small saucepan over medium heat until warm. Squeeze excess water from the gelatine leaves and add to the milk. Stir until melted and combined. Cool slightly.
  8. Add gelatine mixture and orange liqueur into the white chocolate and mix until smooth.
  9. Whip the cream until soft peaks form, then fold into the white chocolate mixture. Pour over the cooled cake and refrigerate for 4 hours or overnight, until set.
  10. To make the meringue, place the egg whites in the clean bowl of a standing mixer fitted with a whisk attachment, and whisk on high speed until soft peaks form. Gradually add ¾ cup caster sugar and continue to whisk until the sugar is completely dissolved.
  11. Place the remaining sugar, cream of tartar and ¼ cup water in a saucepan over medium heat. Stir to dissolve the sugar. Bring to the boil and cook for 4 minutes or until the syrup reaches 121°C on a sugar thermometer. With the mixer still whisking, gradually pour the hot syrup into the meringue. Whisk until the meringue becomes cool.
  12. Remove the cake from the tin. Spoon the meringue on top of the cake, and using a blowtorch, torch the meringue. Place some of strawberry halves alongside meringue. Scatter orange zest over strawberries and dust with icing sugar. Serve with extra strawberries.

Smart Tip

The cake and mousse layers can be made a couple of days ahead of the big day – leave the meringue until the day it’s required.
For a vegetarian option, replace gelatine with agar-agar.

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