Tender and moist cake layers made with olive oil, ricotta and lemon, stacked with layers of strawberry basil compote and mascarpone frosting.
Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread about 1/2 cup to 3/4 cup of the mascarpone frosting over the cake layer. Make sure to get eye level with the cake to make sure the frosting is level.
Pipe a rim of the mascarpone frosting around the edge of the cake.
Evenly spread about 1/4 cup to 1/2 cup of the strawberry compote inside the frosting barrier. Be careful not to overfill the compote. If you add too much, your cake will slide around as you frost the sides. You won't use all of it between the two layers. Reserve leftovers to serve a little with each slice of cake.
Repeat these last few steps with the second cake layer and filling.
Place the final cake layer, top side down and apply a thin layer of frosting around the entire cake. Even though this cake has a semi-naked look to it, we still do a thin crumb coat. Freeze the cake for 10 to 15 minutes.
After the crumb coat is set, finish frosting the cake with the remaining frosting to make a slightly thicker semi-naked cake look.