This torte is a cheesecake masquerading as an elegant middle-Eastern socialite. Sans base and with a much lighter filling, it satisfies the urge I have for cheesecake without the food coma afterwards. Start the rose petals the day before if you can, or at least as soon as the torte goes into the oven so they have time to dry and crisp. They are the hidden secret to decorating (read: hiding) cracks or crevices on a cake’s surface.
1kg ricotta cheese
2 oranges, zested
80ml pure cream
200g caster sugar
1 tbs vanilla extract
200ml pure cream
3-4 unsprayed, food-grade roses
1 egg white
100g caster sugar
Grease and line a 25cm springform cake tin with baking paper. Pre-heat oven to 160C.
In a large food processor, blend ricotta, eggs, cream, sugar, vanilla, rosewater and orange zest until smooth and creamy. Pour carefully into cake tin and bake for 50-55 minutes or until the edges are set, golden and the torte is still a touch wobbly in the centre.
Cool for 1hr in the oven, door ajar, and then carefully turn out onto a cake stand.
While the torte is baking, lightly whisk the eggwhite in a small bowl and set aside, as well as 50g caster sugar in a separate bowl. Gently break the roses up into their petals, and working one petal at a time, lightly brush the petal with egg white (using a clean paintbrush or your fingertips) and then dust with caster sugar. Set aside to dry in a cool, well-ventilated area and reserve for garnish on the cake.
Cut two of the oranges into segments and set aside. Squeeze the remaining orange juice (about 50ml) and simmer gently with remaining 50g caster sugar until reduced and syrupy. Whip the cream for 4-5 minutes or until stiff peaks form. Gently spread the cream on top of the torte and top with orange segments, orange syrup and lastly the crystallised rose petals. Serve immediately.
Desserts photographed with Royal Albert Rose Confetti Teacup/ Saucer Set here.
Royal Albert is a commercial partner of RESCU.