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1
Make the cake base layer referring to.
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2
Cut out with the baking ring.
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3
Spread the marmalade on the surface.
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4
Make the orange jelly.
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5
Put the orange juice and granulated sugar in a sauce pan and weigh the entire contents.
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6
Soak the gelatin leaves in ice water.
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7
Boil down the orange juice and sugar mixture from Step 2 by half (125 g).
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8
Once reduced, add the gelatin and orange zest.
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9
Divide the mixture into 8 portions in round molds.
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10
(You don't need all 8 portions, so use the extra 2 for tasting.)
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11
Freeze.
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12
Make the cheese mousse.
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13
Whip the cream until soft peaks form and chill in the fridge.
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14
Combine the cream cheese and granulated sugar in a bowl and stir well.
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15
Soak the gelatin in ice water.
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16
Add sour cream and mix well.
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17
Put the soaked gelatin and a little portion of Step 7 into a small bowl and place in a hot water bath to melt the gelatin.
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18
Mix this with Step 7 well.
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19
Add the cream from Step 5 to 8 and stir well.
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20
Put Step 9 into a piping bag and pipe the mixture in the baking ring up to about half the height.
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21
Smooth out the surface with a spoon.
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22
Place the frozen jelly on top and press down gently.
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23
Pipe the cheese mouse and smooth out the surface with an offset spatula.
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24
Freeze.
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25
After it has frozen completely, warm the baking rings with your hands and remove.
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26
Defrost in the refrigerator and decorate the tops.
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27
The orange jelly is on the inside!
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28
It's very refreshing.
