Emeril's Coastal Italian
Our fan favorite Olive Oil Cake recipe is here for your home cooking pleasure
Olive Oil Cake with Salted Caramel and Olive Oil Mousse
INGREDIENTS
For Cake:
½ cup plus 2 tbsp good olive oil
1 cup plus 3 tsp sugar
2 large eggs plus 1 egg white
1 cup plus 2 ½ tbsp AP flour
1 tsp baking soda
½ cup buttermilk
1/3 cup plus 1 ½ tbsp sour cream
1 vanilla bean, halved lengthwise, seeds scraped (or about 2tsp vanilla extract)
For Olive Oil Mousse:
4 oz mascarpone cheese or cream cheese at room temperature
1 sheets gelatin
1 oz granulated sugar
1/8 tsp salt
1/4 cup plus 1 tbsp milk
1 1/2 tsp olive oil
2 egg yolks
1/2 cup heavy cream
For Salted Caramel Sauce:
1 1/4 cup sugar
1/2 cup water
1/2 tsp lemon juice
1 cups heavy cream
1/2 tbsp kosher salt
For Whipped Cream:
½ cup heavy cream
1 tbsp confectioners sugar
¼ tsp vanilla extract
INSTRUCTIONS:
Make The Cake:
Preheat the oven to 350º F. Spray a jelly roll pan with nonstick pan spray and then line the bottom with parchment paper. Lightly spray the parchment with pan spray.
Fit a standing electric mixer with the whip attachment and whip the oil, sugar, and eggs on med-low speed until pale and fluffy, 6 to 8 minutes.
Sift together the flour and baking soda and add to the bowl of the mixer. Mix until just combined, scraping the sides. Whisk together the buttermilk , sour cream, and vanilla bean seeds and add to the bowl, mixing until just combined, scraping the sides as needed.
Pour the batter onto the prepared pan, smoothing the batter so that it has an even thickness. Bake until golden and a tester comes out clean, about 10 -12 min
Remove the cake from the oven and allow to cool.
Make the Caramel:
Combine sugar, water, and lemon juice in a large, heavy-bottomed saucepan over medium-high heat, swirling the pan occasionally until the sugar dissolves. Continue cooking, swirling the pan occasionally (do not stir – stirring encourages crystallization), until the sugar syrup reaches a dark amber color. Slowly (and very carefully) add the heavy cream – it will splash up and bubble ferociously. Be careful to avoid splatters. Stir until the sugar has dissolved into the cream and a smooth caramel is formed. Stir in the salt and set aside to cool.
Make the Mousse:
Place the mascarpone in a large mixing bowl.
Bloom the gelatin by soaking in a shallow bowl covered with cool water.
Bring the sugar, salt, milk, and olive oil to a simmer on the stovetop.
Temper in the egg yolks, return the mixture to the stovetop and cook until the mixture coats the back of a spoon. Remove the pot from the heat and remove the gelatin from the cool water. Add the gelatin to the pot and whisk to melt the gelatin. Strain the mixture through a fine-mesh sieve into a bowl, then place the bowl in an ice bath and chill the mixture to room temperature.
In a separate bowl, whip the cream to medium peaks.
Using a large rubber spatula, fold about 1/3 of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream. Keep mousse refrigerated until ready to assemble the desserts.
To serve, the mousse can be placed in a piping bag so that it is easy to layer between the cake and the salted caramel sauce.
Make the Whipped Cream & Assemble:
Place all whipped cream ingredients into a mixing bowl and beat until soft peaks form.
Cut the cooled cake into small circles or squares. Place a layer of cake on the bottom of small dessert glass or bowl. Pour a layer of caramel sauce followed by a layer of mousse. Repeat with 1 more layer of cake, caramel and mousse then top with whipped cream and drizzle more salted caramel over the top.
