A Grand Marnier liqueur infused vanilla sponge layered with orange mousse and decorated with whipped cream a wonderful cake for dessert or Sunday afternoon tea.
Ingredients serve 14
8 gelatine leaves
1 vanilla sponge (30 cm)
500 g orange juice
250 g caster sugar
1000 g cream
200 g dark chocolate chips
Grand Marnier
1 sliced orange for the decoration
Dark chocolate swirls
Whipped cream for decoration
Method
Cut sponge in 3 layers and drizzle Grand Marnier on each layer. Place gelatine leaves in a bowl with cold water. Place orange juice and sugar in a saucepan and bring to the boil. Simmer for approx. 10 minutes and allow cooling to 45ºC. Drain the water from the gelatine and add to the orange juice. Whip cream to a soft peak and fold in the orange mixture. Fold chocolate chips into the mousse. Place the bottom liqueur infused sponge layer on a cake tray. Spread mousse evenly on bottom sponge layer add another layer of strawberry liqueur infused sponge. Spread mousse evenly on the second sponge layer and place the last liqueur infused layer of sponge on top. Spread the last orange mousse on top. Allow cooling for at least 2 hours in the fridge before decorating. Pipe whipped cream on the edge and each slice. Place the orange slices and chocolate swirls on top of each piece. Divide and cut the cake into14 pieces.
Note: Cointreau or any orange flavoured liqueur can be used instead of Grand Marnier.
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