This showstopping dessert will wow your crowd with both its looks and its taste. The combination of moist cakes, mascarpone icing and orange cream is a match made in heaven.
- Prep time 2 hours
- Total time 4 hours
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2022
Olive Oil Cakes:
In saucepan, whisk together sugar, cornstarch and orange zest. Add egg yolks and orange juice, whisking to mix well. Set saucepan over medium heat and cook (do not boil), whisking constantly and scraping bottom and side of pan, until mixture has thickened enough to coat back of a spoon, 10 to 12 minutes.
Remove pan from heat. Add butter, one cube at a time, whisking well after each addition, until butter has melted. Strain through fine strainer. Cover surface of Orange Cream directly with plastic wrap and refrigerate until cream has cooled and thickened, at least 2 hours. (Make-ahead: Can be refrigerated for up to 3 days or stored in airtight container and frozen for up to 1 month.)
Olive Oil Cakes
Meanwhile, preheat oven to 350°F. Grease three 8-inch round cake pans and line bottoms with parchment paper.
In bowl, combine flour, baking powder, baking soda and salt. Set aside. In separate bowl, stir together olive oil, buttermilk, orange zest and juice. Set aside. In large bowl, using electric mixer on medium speed, beat eggs and sugar until light and fluffy, about 5 minutes. Add reserved dry ingredients in three additions, alternating with reserved wet ingredients. Divide batter among prepared pans; smooth tops.
Bake until cake tester inserted in centres of cakes comes out clean, about 30 minutes. Let cool on wire racks for 15 minutes. Unmold cakes directly onto racks; carefully remove parchment paper. Let cool completely. (Make-ahead: Can be stored in airtight container at room temperature overnight or frozen for up to 1 month.)
Meanwhile, in large bowl, using electric mixer (with clean beaters) on low speed, beat mascarpone until loose; gradually add cream. Increase speed to high; beat until soft peaks form. Gradually add icing sugar and vanilla; beat until stiff peaks form. Spoon 1 cup of Mascarpone Icing into pastry bag fitted with plain round tip. Set all icing aside in refrigerator. (Make-ahead: Can be refrigerated overnight.)
Using serrated knife, trim tops of Olive Oil Cakes to level, if necessary. Arrange strips of waxed paper around edge of cake plate or serving plate. Place one cake on plate, cut side up. Spread 1 cup of Mascarpone Icing over cake. With reserved icing in piping bag, pipe circle of icing around edge of cake to create border. Spread half of the Orange Cream over cake inside icing border. Cover with second cake, cut side up; spread another 1 cup of Mascarpone Icing over top. Pipe icing border around edge; spread remaining orange cream inside icing border. Top with third cake, cut side down; spread remaining Mascarpone Icing over top and around side of cake. Using spatula or cake scraper and turning cake plate as you go, gently remove excess icing from edge to reveal edges of cakes. Spread scraped icing on top of cake. Remove waxed paper strips and refrigerate cake for 30 minutes. (Make-ahead: Can be refrigerated for up to 2 days.)
Top cake with Candied Orange Slices, olive sprigs and pistachios, if desired.
Candied Orange Slices
In saucepan, bring 2 cups each granulated sugar and water to boil. Reduce heat and simmer until syrup has thickened, about 5 minutes. Meanwhile, cut 2 navel oranges into 1/4-inch thick slices (remove seeds). Place orange slices in syrup, cover pan and cook over low heat for 90 minutes. Remove pan from heat and let stand for 30 minutes. Using tongs, gently remove orange slices from syrup and place on wire rack on baking sheet. Let drain for 1 hour. (Make-ahead: Can be layered between waxed paper in airtight container at room temperature for up to 2 weeks.)
Test kitchen tip
For successful mascarpone frosting, use a very cold bowl and whisks.
Place them in the freezer for 5 minutes before preparing the icing.
Nutritional facts PER EACH OF 20 SERVINGS
- Iron 1.2 mg
- Fibre 1 g
- Sodium 245 mg
- Sugars 31 g
- Protein 6 g
- Calories 485
- Total fat 30 g
- Cholesterol 120 mg
- Saturated fat 14 g
- Total carbohydrate 48 g