1) Crumble finely the 2 types of biscuits (you can do it in the mixer or by crushing them with a rolling pin).

2) Do to melt the butter and add it to the chopped biscuits together with a pinch of salt: mix well.

3) Transfer the mixture into crumbs in a 24 cm diameter hinged pan with the bottom covered with baking paper. Arrange them in a compact layer that covers the bottom and edge, crushing gently with the back of a spoon or spatula. Put in the freezer for 10-15 minutes.

4) Wash the kumquats and chop half of them rather finely with a knife.

5) In a bowl you work cheeses with cream, 100 g of brown sugar, honey and eggs, then add the chopped kumquats.

6) Pour the mixture in the base of the cake, leveling it with the back of the spoon, then cook in the oven preheated to 160 ° for 40 minutes. Let the cake cool before turning it out.

7) Meanwhile prepared a syrup with the remaining sugar, 100 ml of water, a few sprigs of rosemary and a few sage leaves: cook yourself the remaining kumquats for about 20 minutes.

8) Leave them cool down in the syrup, then drain them on a wire rack. Decorate the cake with half kumquats in syrup, a few leaves of sage and small rosemary flowers.

curated by Marina Cella, recipes by Livia Sala, photos by Michele Tabozzi, styling by Sara Farina