No bake orange mousse cake is a refreshing, easy to make cake that can be prepared all year round for all kinds of celebrations. Layers of ladyfingers, orange creamy mousse and orange slices make this cake a delicate and perfect option when you don't want to bake.

Prep Time    : 45 mins
Cook Time   : 15 mins
Addt Time    : 5 hours
Total Time    : 6 hours

Servings      : 12


·         5-6 medium oranges
·         5 egg yolks
·         1 cup/200 ml orange juice
·         1 cup/7.05oz/200 g granulated sugar
·         1/4 teaspoon salt
·         orange zest from 1-2 oranges
·      2 1/2 tablespoons(2 1/2 bags of Knox unflavored gelatine OR 9 gelatine sheets(230bloom)
·         1/2 cup cold water(for blooming the gelatin)
·         2 cups/ 17.5 oz/500 ml heavy cream
·         17 oz 1/2/ 500 g ladyfingers


1.   Line the bottom and the insides of a 9 inches springform with foil. If you have an acetate cake collar use it inside the spring form and cover just the bottom with foil.
2.  Before peeling the oranges grate 1-2 for the orange zest. Preserve the orange zest for the cream filling.
3.   Peel the oranges making sure to also remove as much of the white layer. Slice the oranges about 1/4 of an inch thick wheels.
4.   Select the slices that are the prettiest ones and place them on the bottom and the walls of the springform. This will be the decoration and the face of the cake, so make sure you arrange them nicely inside the pan.
5.   Set aside.
6.   Make the filling for the cake:
7. In a small bowl, sprinkle the unflavored gelatine over 1/2 cup of cold water, mix and let it stand for few minutes while you make the filling for the cake.(If you use gelatine sheets, place them in a bowl with ice cold water and let them hydrate, then squeeze and use in the filling)
8.   In a saucepan put the egg yolks, add orange juice, sugar, salt and orange zest from 1-2 oranges.
9.   Place the sauce pan on medium-low heat and cook, stirring constantly, until the mixture thickens. It is ready when the mixture is coating the back of a spoon and holds a line when you draw your finger through it.
10.Remove from the heat and add the gelatine. Stir well to make sure that the gelatin is blended properly into the mixture. Set aside to cool.
11.Separately, use an electrical mixer to whip the heavy cream.
12.Add the whipped cream to the cold egg yolk cream and mix well.
13.Pour half of the mousse inside the springform over the orange slices. Place a layer of ladyfingers over the mousse.
14.Pour the other half of the mousse over the ladyfingers and place another layer of ladyfingers on top of it.
15. Cover the springform with foil and place the cake in the refrigerator for 4-5 hours or overnight.
16.The next day, remove the foil that covered the cake overnight, then place the serving plate on top of the cake and holding the plate and the springform with both hands, flip it upside down.
17.Open the springform and remove the foil. Your cake should have a beautiful layer of orange slices covering the surface of the cake.
18.Slice the cake and serve it as is or with more whipped cream.
19.It is a refreshing, easy to make and delicious cake that can be made all year round for any celebration.
20.This cake needs refrigeration. Leftovers can be kept in the fridge for up to 3 to 4 days.

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