Yellow like the sun, shining like a feminine smile. It's time for mimosa cake, the sweet symbol of women's day: soft, tasty and spectacular!
Have you ever made the original recipe? Don't worry, from the sponge cake to the crema diplomatica (a combination of pastry cream and Chantilly cream) just take it step by step and you will see how satisfying it is!
The recipe presented here is suitable for a 22 cm cake pan.
Mimosa cake recipe: ingredients
Sponge Cake recipe:
- 3 large whole eggs
- 3 egg yolks
- 160 g granulated sugar
- 70 g 00 flour
- 95 g potato starch
- grated zest of 1 natural lemon
- 1 sachet of vanilla extract
- 1 pinch of salt
Crema diplomatica recipe:
- 450 g fresh whole milk
- 6 very fresh medium egg yolks
- 150 g sugar
- 30 g 00 flour
- 20 g potato starch
- 1 tablespoon of vanilla extract
- 200 g of single cream
- 1 or 2 tablespoons of icing sugar
Recipe for the syrup:
- 2 glasses of water
- 3 tbsp. of sugar
- 2 or 3 tablespoons of liqueur of your choice of either rum, strega, gran marnier or non-alcoholic vanilla, or peel of 1 natural lemon thickly sliced
First make the sponge cake following these instructions:
- Whip the eggs together with the sugar, the finely grated lemon peel, a pinch of salt and the vanilla at maximum speed with an electric whisk or food mixer. It must turn into a very light, frothy, dense and compact mixture that quadruples in volume;
- Add the flour and starch previously sieved together by hand in 3 stages;
- Mix slowly by hand from the bottom upwards with a wooden spoon or spatula, so as not to separate the mixture, which should be frothy and aerated;
- Pour the mixture into a previously greased and floured cake pan;
- Bake in the center of a very hot static oven at 180° for about 35 minutes. Don't open the oven for at least 30 minutes. When a golden crust forms on the surface, the sponge cake is ready;
- Take it out from the oven and allow it to cool in the pan for 15 minutes. Detach the sides of the cake with a knife, open the pan and allow to cool.
Now let's cut the sponge cake. WARNING: the sponge cake should only be cut when it is cold, otherwise it will fall apart!
- Cut 3 thin discs, scraping the whole brown part from the first disc until you have a yellow base with no burned parts;
- Slice it into many small pieces of about 1 cm or less;
- Lay the two remaining bases on top of one another;
- Calculate a diameter of 18 cm and cut the two bases together with a knife in order to obtain a round shape of 18 cm in diameter. Use the rest of the leftovers by removing the slightly burnt side parts and turning them into small pieces to be combined with the others for decoration.
Then make the pastry cream, following one of the recipes available online (we recommend the pastry cream recipe by Tavolartegusto).
Now it's time to make the syrup:
- Bring the water and sugar to a boil. Melt the sugar, flavoring it to taste, for example with lemon peel, cooking everything together. Leave it to cool;
- When the pastry cream has cooled, make the crema diplomatica, adding the whipped cream previously sprinkled with the icing sugar and incorporating it gently from the bottom up.
And now let's decorate:
- Arrange the first circle of sponge cake on the tray you will use to serve the cake. Gently wet with a spoon, starting from the outside, with a maximum of 3 or 4 teaspoons;
- Add a first layer of cream, a new layer of sponge cake, finally a new layer of cream and spread the cream all over the edge of the cake with a round-pointed kitchen knife;
- Add the small pieces of sponge cake, first on the top and then distribute them on the sides.
Leave in the fridge for 30 minutes and serve: here's your mimosa cake!
How'd it go? Share your creation with our community on Facebook and Instagram!
(thanks to Tavolartegusto for the mimosa cake recipe).