Divide the leaf gelatin to use for the mousse and the jelly respectively, and soak each in ice water to soften.
Slice the sponge cake 1 cm thick, and cut it out using the circular mold.
Put the yogurt in a bowl, add the sugar and mix.
Add the orange juice little by little while mixing. Put in the orange curaçao.
Wring out the leaf gelatin tightly, and dissolve it in a bowl suspended over hot water. Add the dissolved gelatin to the mixture from step 4. Whip cream until soft peaks forms, add to the step 4 mixture and stir to combine.
Fill the circular mold lined with sponge cake from step 2 with the creamy mixture about 80% full. Chill until set in the refrigerator.
Wash the orange well and slice 2mm thick. Put the sugar and water in a pan and heat. When the sugar has melted add the orange slices. Simmer until there's no moisture left in the pan.
Take off the heat. When it's cooled down, sprinkle in the orange curaçao.
When the mousse from step 6 has set, decorate the top with the simmered orange slices cut in half.
Wring out the leaf gelatin for the jelly tightly, and dissolve it in a bowl suspended over hot water. Add it to the orange juice and mix well.
Pour the jelly over the cake, and chill until set. (See Hints.)
When the jelly has set completely, wrap the mold with a hot kitchen towel, and take the cake out of the mold. Decorate with mint leafs to finish.
Story Behind this Recipe
I thought up a dessert recipe using Tropicana orange juice. I decorated the top with orange slices in syrup to make it festive.
Pour a very thin layer of the orange jelly over the orange slices so that you can see them. When you're mixing in the whipped cream, add some of the step 4 mixture to it to loosen it up first before stirring the cream into the rest of the mixture. The cake is better the next day, when the sponge will have become nice and moist.