Ingredients:

 Lemon and herb sorbet (readymade)

Raspberries

Pineapple

Orange segments

Strawberries

Olive oil

For the olive oil sponge cake:

300 g whole eggs

550 g sugar 

375 ml milk

500 g flour

20 g raising agent (Royal yeast)

300 ml la Gaeta extra virgin olive oil 

125 g almond flour

For the olive oil and lemon cream:

40 ml la Gaeta extra virgin olive oil

30 ml lemon juice

60 g eggs

60 g sugar

Preparation:

 For the olive oil sponge cake: use a handmixer to mix eggs and sugar until the mass triples in size. When it’s well mixed and fluffy, add the cold milk little by little. Add the flours and the raising agent to the dough, little by little while mixing, and finally add fine strings of oil. Spread out on a baking sheet and cook for 10 minutes at 180 ºC.

For the oil and lemon cream: boil the lemon juice, the egg and the sugar in a Thermomix for 10 minutes at 90 ºC. Cool to 40 ºC and add the oil. Cut all the small fruits and cubes in olive oil.

Assembling the cake: Cut the cake into four 3.5 x 3.5 cm cubes. On top of each one add a spoonful of lemon cream and oil. On top of that, put a tablespoon of the macerated fruits, except on one of the cubes where you put a quenelle of lemon and herb sorbet.

 

 

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