Brownie Cake with Special Orange Mousse

- 750g Brownie cake premix (HOTELSA) - 950g Special orange mousse (HOTELSA) - 250mg Milk caramel - Chocolate flakes and strawberries for garnish.

For the Brownie cake: - Dissolve the 750g of preparation in ½ L of water and beat it from 5 to 7 minutes until it becomes homogeneous. - Put it in a baking pan until it reaches half the maxim capacity. - Bake at 180 oC , 30-45 minutes depending on the pan size. For the Special Orange Mousse: - Dissolve the 950g of preparation in 2L of very cold milk. - Beat it during 2 minutes at a medium speed and then do it faster 8 minutes more. To assemble the cake: - Unmould the brownie, cut it into small cylinders and wrap each piece with a suitable-for-pastries cardboard in such a way that it protrudes 3 times the height of the brownie. - Put some milk caramel over the mousse and in the centre of the brownie with a pastry bag. - Let it cool for 2 hours, remove the cardboard and then decorate it with the chocolate flakes and the strawberries.