An easy recipe for a special dessert, with a creamy and delicate filling. An original cake, soft and delicious, which stands out for its classic cover made with crumbled sponge cake: a decoration that is very reminiscent of the mimosa flower.
EASY MIMOSA CAKE RECIPE
Soft and delicious, the mimosa cake is a very famous dessert, prepared everywhere in Italy. Especially on the occasion of Women’s Day, on March 8th. An original cake that stands out for its classic cover made with crumbled sponge cake: a decoration that is very reminiscent of the mimosa flower.
With a creamy and delicate filling, the mimosa cake is a perfect dessert also for the children’s birthday party, or simply for breakfast. Preparing the cake at home to start the day not only allows you to save money but above all to know what we are eating is a healthy food prepared with selected ingredients.
MIMOSA CAKE RECIPE
Here, then, step by step, the recipe to easily prepare a tasty Mimosa cake: we will use sponge cake without yeast and eggs at room temperature.
INGREDIENTS FOR THE SPONGE CAKE
-150 gr of flour
-100 gr of sugar
-A pinch of salt
-A piece of grated lemon zest
INGREDIENTS FOR THE CREAM
-50 gr of flour
-125 gr of sugar
-400 ml of milk
-The zest of one lemon
-200 ml of whipping cream
INGREDIENTS FOR THE FARCIA
-500 gr of pineapple in syrup
-Let’s start by preparing the sponge cake. We take the eggs which must be at room temperature. And separate the egg whites with the yolks: whisk the first with firm snow. And the second with sugar for at least 15 minutes.
-Incorporate the salt and zest of the lemon into the yolks and then, very delicately, mix the egg whites and flour.
-We line a 24 cm mold with parchment paper and pour the dough, then bake at 160 ° for 40 minutes.
-We recommend making the toothpick test before taking out the sponge cake: it is necessary to continue cooking until the toothpick is completely dry.
-While the sponge cake is cooking in the oven, we prepare the cream by heating the milk with the whole lemon zest. In a separate bowl, we begin to work the yolks with sugar.
-To recover the advanced egg whites we can use this recipe.
-Once you get a frothy and swollen mixture, let’s cook it with milk, pour the flour in rain and finish cooking.
We leave to cool and whip the cream. Incorporate it into the cream to obtain the chantilly cream.
-We take the sponge cake and divide it in half: to obtain a perfect filling, it is necessary to empty it slightly by digging a little and putting aside the crumbs that will serve to cover the cake.
Now wet the sponge cake with the liquid of the pineapple in syrup and then generously pour the chantilly cream.
-We place the pineapple slices on the cream and cover with the other sponge cake. Repeat the emptying operation, wet again and fill with the cream.
-We decorate the cake with the sponge cake crumbs previously removed.
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