rosemary lemon mousse cakes with olive oil cake

It's hard to believe Christmas is only 14 days away.  I'm so far away from being prepared.  I have one gift together and a small pile of ideas that I have yet to make any progress on.  Honestly, aside from listening to a lot of A Charlie Brown Christmas' soundtrack, making these cakes is the most holiday-y thing I've done.  I'll get myself together eventually, right? 

These little mousse cakes aren't too hard to make, just a layering of rosemary lemon mousse and olive oil cake, with tiny white chocolate paste holly berries and candied rosemary on top.  I used 4" concentric rings, but it could just be made into one large ring also.

R o s e m a r y   L e m o n   M o u s s e

3 cups  Lemon Curd 
1 quart  Heavy Cream
4 each Gelatin Sheets
1/4 cup Orange Juice
5 sprigs rosemary

I.  Heat heavy cream and Rosemary in saucepan and let simmer for about 30 minutes.  Allow cream to cool.
II.  Bloom gelatin in cold water
III.  Heat orange juice on medium heat.
IV.  Add gelatin to orange juice and whisk until melted
V. Add curd to gelatin mixture and whisk until combined
VI.  Whip the rosemary heavy cream until soft peaks, fold into the curd mixture.

O l i v e   O i l   C a k e

10 oz.  Cake Flour
1  oz  Baking Powder
.2 oz  Salt
13 oz   Sugar
6 oz  Olive Oil
5 oz.  Milk
15 oz Eggs

I.  Line a sheetpan with parchment paper and oil pan.
II.  Place all the wet ingredients in a kitchen aid mixer, pour dry on top.  Using whip attachment blend together on low for 30 seconds.
III.  Whip for 3 minutes on high speed.
IV.  Whip for 2 minutes on medium speed.
V.  Mixture will be relatively liquidy, pour onto sheet pan and bake for about 30 - 40 minutes, or until top is golden brown.  

VI.  Once cake is cooled, cut layers with the concentric rings, 3 layers per ring that you have.  Line the ring with acetate.  Put the 1st layer on the bottom of each ring, and then pipe the rosemary lemon mousse about 1/3 of the way up the ring.  Alternate until you have piped mousse onto the 3rd layer of cake.

The berries were created by folding in a bit of red gel coloring into white chocolate modeling paste and rolling them into little berry shapes.  The rosemary was candied by dipping sprigs of rosemary into nearly caramelized simple syrup and then rolling them in sugar.  This method did leave the rosemary pretty crunchy however, letting them simmer in the simple syrup for about 5 minutes and then rolling them in sugar might create better results.

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