Combine the soft butter, sugar, and orange zest.
Add the flour, pistachio flour, and baking powder.
Pour in the orange juice, rum and add the egg.
Finally, add candied oranges and ground almonds.
Transfer the dough into a pastry bag and leave it in the refrigerator overnight.
Transfer to a pastry bag with a diameter of 18 cm and bake for 30 minutes at 170°C.
Then put it in the freezer for at least 30 minutes.
Mix the hot blackcurrant puree together with the previously soaked gelatin. Pour the confit over the base and return to the freezer for an hour.
Bring 200 g of blueberry purée with sugar to a boil.
Add the pre-soaked gelatin and stir.
Pour the remaining puree, continue with the cream cheese, mix again.
Finally, add the whipped cream, fold it in with a spatula.
You should get a nice, fluffy mixture.
Remove the frozen biscuit from the mold, pour the mousse, cover with the frozen biscuit so that you can take the cake out of the mold, then put it in the freezer for a few hours.
Then leave it in the fridge for 3 hours to thaw.
Decorate as desired and enjoy.
Bon appétit!
