Orange mousse cake

Even if I see the light now, this is the cake I made to celebrate my son's birthday and Mother's Day. I wanted a cake without too many complications, simple, easy to make and I chose to make this orange mousse, fresh, light, aromatic, creamy ... We liked it a lot

• 1 biscuit roll
• 1 tbsp cinnamon powder
• 75 gr butter or margarine
• 1 tbsp honey

For the orange mousse:

• 3 eggs
• 1 orange
• 200ml of cream 35% MG
• 4 sheets of neutral gelatin
• 125 gr of sugar
• a pinch of salt

For the top layer:

• 1 orange
• 25 gr of sugar
• 1 sheet of neutral gelatine

ELABORATION:

We cover the base of a mold (I have used a 20 cm diameter one) with baking paper and we cover the walls with a strip of acetate or baking paper.
Crush the cookies and add the tablespoon of cinnamon powder, the honey spoonful and the butter in ointment point. We remove very well, until all the ingredients are mixed and the biscuit has absorbed the butter.

We cover the base of the mold with the mixture, pressing well with the back of a spoon. We take to the fridge while we make the mousse

To make the orange mousse :

We put the gelatine leaves to soak in cold water.

We wash and grate the skin of the orange. We squeeze it and we have to get 200ml of juice (maybe you need to use another orange). We reserve

We mount the cream with the help of some electric rods (remember that it must be very cold) We reserve in the refrigerator.

We hollow the eggs and separate yolks and whites. (The eggs have to be at room temperature)
We mount the egg whites until stiff with a pinch of salt. We reserve in the fridge

We beat the yolks with the sugar until we have a whitish mixture.

We take the orange juice and temper it (one minute in the microwave) We dissolve the leaves in it of gelatin previously drained. Stir well until we are sure that the gelatin has completely dissolved. We incorporate the yolks beaten with sugar. Stir well until all the sugar has dissolved (take a small portion between the fingers and you will notice if the grain has dissolved or you have to keep stirring.) With the juice it dissolves quickly.
We incorporate little by little and with enveloping movements, up/down, the whipped cream. Then we do the same with the whites assembled on the point of snow.

We pour the orange mousse on the base of cookies and we take to the refrigerator at least 8 hours (I always do it from one day to the other)
To make the cover :

We put the gelatin sheet in cold water, about 10 minutes.

We squeeze an orange (200ml aprx) , we strain the juice and heat it with the sugar. We stir until it has dissolved.
We drain the gelatin sheet and incorporate it. Stir until it has dissolved
Let us carefully pour over the orange mousse and leave in the refrigerator for 2 hours until it sets.

When it comes to taste, we remove the cake from the mold with a knife that we will go through the edge, carefully and without detaching it from the walls of the mold. Decorate to taste