Easy Tangerine Chocolate Mousse Cake for Beginners

Delicate, airy, very fragrant! Everyone will like it. Tangerine mousse cake is ideal for beginners because it does not require preparing a mirror glaze. Delicate as a cloud, the sponge cake goes well with chocolate mousse under a layer of fruit jelly. And you can use almost any fruit and berries!
cook time: 2h
Noah Merrick
Easy Tangerine Chocolate Mousse Cake for Beginners

Nutrition Facts (per serving)

174
Calories
10g
Fat
17g
Carbs
4g
Protein

Ingredients (10 portions)

For the biscuit:

Salt to taste
Sugar 45 g
Wheat flour 60 g
Milk 30 ml
Eggs 1 pc
Baking powder 0.3 tsp
Tangerines 1 pc

For the chocolate mousse:

Sugar 80 g
Water 70 ml
Milk 100 g
Gelatin 13 g
Dark chocolate 90 g
Heavy cream 180 g
Cottage cheese 280 g

For the jelly:

Gelatin 3 g
Tangerines 4 pc

Recipe instructions

Step 1

Step 1
How to make tangerine mousse cake for beginners? First, start preparing the sponge cake. The ingredients for it should be at room temperature. You can also use oranges or clementines for the cake. If you have an orange, then remove the zest from one fruit. My tangerines are juicy, not small, medium in size.

Step 2

Step 2
Remove the zest from the tangerine and squeeze out the juice. For the biscuit you will need 30 ml of juice. The rest will be used to soak the biscuit.

Step 3

Step 3
Mix flour with baking powder and sift to enrich the flour with oxygen. The biscuit will rise better and turn out fluffy and airy.

Step 4

Step 4
Beat the egg with sugar and salt at high mixer speed until fluffy and light.

Step 5

Step 5
Pour in the milk and about half of the flour sifted with baking powder. Mix with a spatula using gentle movements from bottom to top.

Step 6

Step 6
Add tangerine zest and juice and stir lightly.

Step 7

Step 7
Add the rest of the flour. Also stir gently until any lumps of flour disappear. There is no need to stir the dough for a long time so that it does not lose its fluffiness.

Step 8

Step 8
The result is a homogeneous, airy dough.

Step 9

Step 9
Line the bottom of a baking dish with parchment. Carefully pour the dough into the mold. The diameter of my mold is 18 cm.

Step 10

Step 10
Bake the biscuit in an oven preheated to 180C for about 12-15 minutes. Do not open the oven while baking. The biscuit should only be slightly browned. Determine the cooking time based on the operating characteristics of your oven. Let the finished biscuit stand in the mold for a while, then remove and cool completely.

Step 11

Step 11
For chocolate mousse, use cottage cheese or paste-like cottage cheese. To make the mousse taste more intense, use chocolate with a high cocoa content (70-72%).

Step 12

Step 12
Break the chocolate into small pieces to help it melt faster.

Step 13

Step 13
Pour gelatin with water at room temperature to swell.

Step 14

Step 14
Combine milk with sugar and heat until hot. This can be done on the stove or in the microwave. The sugar should completely dissolve.

Step 15

Step 15
Add chocolate to hot milk mixture. Stir well until the chocolate melts.

Step 16

Step 16
Add the swollen gelatin and mix thoroughly until the gelatin is completely dissolved.

Step 17

Step 17
Add cottage cheese to the gelatin mixture. Beat until smooth.

Step 18

Step 18
Whip the cream. How to whip cream correctly? It is important that the cream is fat, at least 33%. The whipping container and the cream itself should be cold; keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do you know if the cream is whipped enough? The creamy mass should retain its shape and not spread. Stop whisking at this point. Otherwise the cream will turn into butter.

Step 19

Step 19
Gently fold the whipped cream into the chocolate mixture using a spatula.

Step 20

Step 20
Stir until completely homogeneous.

Step 21

Step 21
It is convenient to use a culinary ring to shape the cake. My ring diameter is 16 cm. Place the biscuit in the ring. I lined the walls of the ring with acetate tape so that the finished cake could be easily removed. To make the sponge cake more juicy, sprinkle it with a little tangerine juice left over from preparing the sponge cake.

Step 22

Step 22
Pour the chocolate mixture onto the biscuit. Place the cake in the refrigerator for several hours to allow the mousse to set.

Step 23

Step 23
For the jelly layer, wash and peel the tangerines. Cut two tangerines crosswise into rings 0.5 cm thick. Use the remaining fruit to obtain juice. All I needed for juice was 1 tangerine and the pieces left over from the cut fruit. You may need 2 tangerines, depending on their size and juiciness. For jelly you need 70 ml of juice.

Step 24

Step 24
Pour the juice over the gelatin and leave until it swells. Then heat until the gelatin dissolves. Do not allow the gelatin solution to overheat or boil. If desired, you can add sugar to the jelly. I didn’t add anything so that the jelly would have a pleasant light sourness and there would be some balance in taste.

Step 25

Step 25
Place the tangerine rings tightly together on the frozen mousse. I filled the small voids with small pieces of fruit.

Step 26

Step 26
Cool the juice with dissolved gelatin to room temperature. Using a spoon, carefully pour the prepared solution over the fruit. It should completely cover the tangerines. Place the cake in the refrigerator to allow the jelly to set.

Step 27

Step 27
Before serving, remove the ring from the cake and remove the acetate ribbon. Cut the dessert into portions and serve. Bon appetit!

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