Spring is in the air and flowers are blooming; perfect timing to make these Blood Orange Glazed Dome Cakes to bring to a picnic! Makes six 2½" glazed cakes.
BLOOD ORANGE MOUSSE
- heaping ⅓ cup cake flour, sifted
- ½ cup Amoretti® Blanched Almond Flour
- 4 egg yolks
- ¼ cup + 3 tbsp sugar, divided
- 3 egg whites
- 3 tbsp unsalted butter, melted
- quarter sheet pan
- circle cutter, same diameter as dome mold
- small dome cake molds
BLOOD ORANGE MOUSSE
- Preheat oven to 350°F. Grease and line a quarter sheet pan.
- Combine cake flour with Almond Flour and set aside.
- Combine the yolks and ¼ cup sugar and, while whisking, cook over a double boiler until the temperature reaches 45°C (113°F).
- Whip the yolk mixture until the eggs reach full volume, or ribbon stage, where they are pale and fluffy.
- Whip the egg whites until they are foamy and slowly add 3 tbsp sugar, “raining” it in.
- Continue whipping the whites to a soft peak.
- Pour a small amount of the whites into the yolk mixture, carefully folding it and then add the remaining whites into the yolk mixture, folding until combined.
- Add the flours and fold into the mixture gently.
- Slowly add the melted butter and keep folding until fully combined.
- Pour the mixture into prepared quarter sheet pan, smoothing to even the batter.
- Bake for 8-10 minutes.
- Cool completely before wrapping to chill overnight or freeze.
- Bloom the gelatin by sprinkling the gelatin over the cool water and letting it sit.
- In a small saucepan pour in the ¼ cup water and the sugar.
- Cook and stir over medium heat just long enough to dissolve the sugar.
- Remove the sugar syrup from the heat and place it into a large bowl.
- Add the bloomed gelatin to the sugar syrup, stir to melt the gelatin and set aside.
- Whip the cream to a very soft peak and set aside.
- Stir Blood Orange Artisan into the sugar/gelatin mixture until combined. Let cool slightly.
- Once it is cool, but not “set”, slowly fold it the whipped cream.
- Place a dome mold onto a sheet pan for support.
- Pour or pipe the mousse into the dome molds and smooth the top with an off-set spatula.
- Using a round cookie cutter that is the same size as the dome, cut circles out of the Almond Genoise and place them on top of the mousse.
- Place the sheet pan in the freezer overnight.
- Bloom gelatin in ½ cup water.
- In a saucepan combine corn syrup, sugar, sweetened condensed milk, and remaining ¼ cup water.
- Whisk to combine and bring to a boil over medium heat, stirring slowly to avoid burning.
- Remove from heat and add the bloomed gelatin.
- Whisk until gelatin dissolves.
- Add the white chocolate and let sit for 3 minutes and then stir until the chocolate is melted.
- Strain the mixture.
- Measure out 1 cup glaze to a measuring cup with a pour spout. (Refrigerate remaining glaze for up to 10 days, let come to room temperature before using.)
- Add ¼-½ tsp Snow White Food Color to the plain glaze, stir in completely.
- Then add ¼ tsp Natural Orange Food Color and ¼-½ tsp Natural Red Food Color. The amounts will vary, depending on the desired design you wish to create.
- Fold twice, to create a marble effect.
- Pour room temperature glaze over frozen dome cakes.
- Find similar dome molds here, here, or here.
- Always pour room temperature glaze over frozen desserts.
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