Lemon Extra Virgin Olive Oil Mimosa Mini Cakes Recipe

Lemon Extra Virgin Olive Oil Mimosa Mini Cakes

A beautiful yellow flower that blooms in early spring, we have prepared this bright and sweet recipe as a symbol of hope.

Vignoli Extra Virgin Olive Oil IGP Sicilia - Delicate front of 16.9oz bottle

Ingredients

Serves:4

Imperial Metric

For the cake:

¼ cup + 1 tablespoon Vignoli Extra Virgin Olive Oil IGP Sicilia
¾ cup + 1 ½ teaspoon 00 Italian type flour or pastry flour
¼ cup + 1 ½ tablespoons bread flour
1 teaspoon baking powder
3 large egg yolks
½ cup water at room temperature
2 large organic lemons
¾ teaspoon table salt
¾ cup + 1 teaspoon granulated sugar
5 large egg whites
1 teaspoon pure vanilla extract or pure vanilla paste

For the filling:

2 cups original cream cheese
4 tablespoons confectioners’ sugar
Whole milk

In addition:

Confectioners’ sugar to taste

65 grams Vignoli Extra Virgin Olive Oil IGP Sicilia
125 grams 00 Italian type flour or U.S. pastry flour
50 grams bread flour
1 teaspoon baking powder
3 large egg yolks
230 milliliters water at room temperature
2 large organic lemons
¾ teaspoon table salt
150 grams granulated sugar
5 large egg whites
360 grams original cream cheese
4 tablespoons confectioners’ sugar
Whole milk
Confectioners’ sugar to taste

Preparation

Imperial Metric

Preheat the oven to 375°F (190°C) in conventional mode.
Line a 9-inch (24 centimeters) round springform cake pan with parchment paper. Lightly brush the parchment paper with ½ tablespoon of Vignoli Extra Virgin Olive Oil IGP Sicilia. Wipe off any excess of oil with kitchen paper.
In a medium bowl, combine 00 Italian type flour or U.S. pastry flour, bread flour, and baking powder with a hand whisk. Set aside.
In another medium bowl, add egg yolks, ¼ cup + 1 tablespoon Vignoli Extra Virgin Olive Oil IGP Sicilia, water, the grated zest of both lemons, table salt, and ¾ cup + 1 teaspoon granulated sugar. Combine the ingredients with an electric whisk until slightly foamy.
Add the flours and baking powder mixture and perfectly combine with the electric whisk again (about 2 minutes).
In a large bowl, beat the egg whites and pure vanilla extract or pure vanilla paste until stiff peaks form.
Using a rubber spatula, gradually add the egg whites to the other preparation with delicate but quick movements from bottom to top.
Transfer into the cake pan, gently level with a spatula, then bake for 50 minutes or until the cake surface is golden brown and a skewer inserted in the center comes out clean.
Place the cake pan on a cake cooling rack and let it cool completely.
Meanwhile, in a large bowl, combine cream cheese, two tablespoons of freshly squeezed lemon juice, and confectioners’ sugar using a hand whisk. Add enough milk to obtain a spreadable consistency. Set aside.
When cool, remove the springform cake pan and cut the cake in 4 portions using a round cookie cutter.
Cut each portion horizontally in 3 layers and finely dice the cut-offs.
Using a spatula or a pastry bag, spread a little filling over a cake layer, then place a second layer over it and repeat.
Spread the remaining filling over the surface of the mini cakes, then decorate with the cake cubes by gently pressing them with the palm of your hand.
Sprinkle with sifted confectioners’ sugar and serve.

Preheat the oven to 375°F (190°C) in conventional mode.
Line a 9-inch (24 centimeters) round springform cake pan with parchment paper. Lightly brush the parchment paper with ½ tablespoon of
In a medium bowl, combine 00 Italian type flour or U.S. pastry flour, bread flour, and baking powder with a hand whisk. Set aside.
In another medium bowl, add egg yolks, ¼ cup + 1 tablespoon Vignoli Extra Virgin Olive Oil IGP Sicilia, water, the grated zest of both lemons, table salt, and ¾ cup + 1 teaspoon granulated sugar. Combine the ingredients with an electric whisk until slightly foamy.
Add the flours and baking powder mixture and perfectly combine with the electric whisk again (about 2 minutes).
In a large bowl, beat the egg whites and pure vanilla extract or pure vanilla paste until stiff peaks form.
Using a rubber spatula, gradually add the egg whites to the other preparation with delicate but quick movements from bottom to top.
Transfer into the cake pan, gently level with a spatula, then bake for 50 minutes or until the cake surface is golden brown and a skewer inserted in the center comes out clean.
Place the cake pan on a cake cooling rack and let it cool completely.
Meanwhile, in a large bowl, combine cream cheese, two tablespoons of freshly squeezed lemon juice, and confectioners’ sugar using a hand whisk. Add enough milk to obtain a spreadable consistency. Set aside.
When cool, remove the springform cake pan and cut the cake in 4 portions using a round cookie cutter.
Cut each portion horizontally in 3 layers and finely dice the cut-offs.
Using a spatula or a pastry bag, spread a little filling over a cake layer, then place a second layer over it and repeat.
Spread the remaining filling over the surface of the mini cakes, then decorate with the cake cubes by gently pressing them with the palm of your hand.
Sprinkle with sifted confectioners’ sugar and serve

For this recipe you need

Extra Virgin Olive Oil IGP Sicilia - Delicate

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