Olive Cake Recipe with Citrus and Cream Cheese
 
 
Recipe type: Baking
Cuisine: European Cuisine
Ingredients
For biscuit layers:
  • 435 g flour
  • 9 g baking powder
  • 6 g salt
  • 150 g eggs
  • 475 g sugar
  • 340 ml cream
  • 237 ml olive oil
For soaking syrup:
  • 2 lime zest
  • 2 orange zest
  • 140 ml water
  • 100 g sugar
  • 100 g mashed passion fruit
For cream:
  • 450 g cold butter
  • 600 g Philadelphia Cream Cheese
  • 600 g sugar powder
For citrus marmalade:
  • 155 g kumquats
  • 1 orange
  • 2 limes
  • 200 g pine nuts
  • 200 g sugar
  • Potable water
For decoration:
  • 4 kumquats
  • Fine sugar, sugar powder and one egg white
  • Remaining marmalade
  • Flowers and herbs if you wish
Instructions
Of the biscuit:
  1. Heat an oven up to175°С (347°F).
  2. Cover forms with parchment paper.
  3. Sieve flour with baking powder and salt into a middle-sized bowl.
  4. Put eggs and sugar in a bowl of a stand mixer and whip for about 5 minutes, gradually increasing speed until the mixture becomes pale and bigger in its size. If needed, take the mixture off the bowl sides and whip for about 5 minutes more.
  5. Mix cream and olive oil.
  6. While whipping egg mixture at a medium speed, add dry and liquid ingredients in 2 stages.
  7. Pour dough into the ready forms (2x21cm and 2x15cm).
  8. Bake for about 20 minutes. When pastry layers are ready, take them out of the oven and leave to cool down.
Of the syrup:
  1. Zest lime and orange using grate.
  2. Boil up water with sugar and add the zest.
  3. Remove from heat and leave for about 10 minutes.
  4. Strain and stir into mashed passion fruit.
Of the cream:
  1. Cut cold but soft butter in dices and put into the bowl of the stand mixer. Whip until puffy.
  2. Add sugar mixture and whip until smooth. If necessary, take cream off the bowl sides with spatula.
  3. Stir into Philadelphia Cheese and whip until completely smooth.
  4. Wrap with a cling film and put into the fridge until starting assembling the cake.
Of the citrus marmalade:
  1. Cut kumquats in circles, and oranges and limes in segments.
  2. Put in a small sauté pan and put on heat. Bring to boil and drain water (to get rid of extra bitter taste).
  3. Wash citrus fruits, put in the sauté pan again, add sugar and water (to cover the fruits). Cook on a slow fire until thickened.
  4. Stir into nuts and leave to cool down.
Assembly:
  1. Soak baked layers with syrup from both sides.
  2. Put 1 big layer, spread cream and part of marmalade.
  3. Put the second big layer on top and press a bit.
  4. Cover with cream around a circle. Join 2 smaller layers in the same manner.
  5. Then put together the upper and the lower parts of the cake. If necessary put in the fridge for hardening.
  6. Cover the cake with a thin layer of cream to get smooth surface.
  7. Then cover with the rest of the cream and form texture with the spatula.
Decoration of the cake:
  1. Stir egg white till becomes liquid.
  2. Combine sugar with sugar powder.
  3. Dip each kumquat in egg white and roll in the sugar mixture. Leave until becomes hard.
  4. Decorate the cake with kumquats, marmalade and flowers.
Recipe by Food'n'chef at https://old.foodnchef.com/recept-torta-s-citrusovymi-i-krem-syrom/