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1
Divide the leaf gelatin to use for the mousse and the jelly respectively, and soak each in ice water to soften.
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2
Slice the sponge cake 1 cm thick, and cut it out using the circular mold.
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3
Put the yogurt in a bowl, add the sugar and mix.
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4
Add the orange juice little by little while mixing.
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5
Put in the orange curacao.
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6
Wring out the leaf gelatin tightly, and dissolve it in a bowl suspended over hot water.
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7
Add the dissolved gelatin to the mixture from step 4.
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8
Whip cream until soft peaks forms, add to the step 4 mixture and stir to combine.
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9
Fill the circular mold lined with sponge cake from step 2 with the creamy mixture about 80% full.
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10
Chill until set in the refrigerator.
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11
Wash the orange well and slice 2mm thick.
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12
Put the sugar and water in a pan and heat.
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13
When the sugar has melted add the orange slices.
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14
Simmer until there's no moisture left in the pan.
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15
Take off the heat.
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16
When it's cooled down, sprinkle in the orange curacao.
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17
When the mousse from step 6 has set, decorate the top with the simmered orange slices cut in half.
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18
Wring out the leaf gelatin for the jelly tightly, and dissolve it in a bowl suspended over hot water.
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19
Add it to the orange juice and mix well.
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20
Pour the jelly over the cake, and chill until set.
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21
(See Hints.)
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22
When the jelly has set completely, wrap the mold with a hot kitchen towel, and take the cake out of the mold.
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23
Decorate with mint leafs to finish.
