Introduction The Mimosa Cake is a timeless classic of Italian pastry, traditionally prepared to celebrate March 8th, Women’s Day. Its name and appearance are inspired by the mimosa flower, a symbol of this special day. This soft and creamy cake, with its delicate balance between sponge cake, pastry cream, and whipped cream, is a true masterpiece of sweetness. Let’s see how to prepare it in just a few steps!
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 6People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Women's Day, All Seasons
For the Mimosa Cake
- 4 eggs
- 4.2 oz sugar
- 1 cup all-purpose flour
- 2 cups whole milk
- 4 egg yolks
- 4.2 oz sugar
- 1.8 oz cornstarch
- lemon zest
- 1 tbsp all-purpose flour (heaping)
- 1 cup whipping cream
- pastry cream (prepared in advance)
- 2 slices pineapple, canned
- 0.4 cups pineapple juice (prepared in advance)
- 0.2 cups water
Procedure
(Alternatively, you can use a ready-made sponge cake to save time!)
If you want to make it at home, follow these steps:
Beat the eggs with the sugar until you get a light and fluffy mixture.
Add the sifted flour at least twice, mixing gently from bottom to top.
Pour the batter into a greased and floured 8-inch baking pan. (alternatively, you can line the bottom with parchment paper and grease and flour the sides)
Bake in a preheated static oven at 338°F for about 30-35 minutes, checking the cooking with a toothpick.
Let it cool completely before cutting.Bring the milk with the lemon zest to a boil.
In a bowl, mix the egg yolks with the sugar and flour.
Pour the hot milk over the egg mixture, stirring quickly.
Put back on the heat and cook until you get a thick cream.
Cover with plastic wrap in contact and let it cool.Whip the cream and gently fold it into the pastry cream, mixing from bottom to top.
Cut the sponge cake: use a cake wire or a long serrated knife to cut the cake into 3 discs, one of which will be cut into cubes to simulate the “mimosa” effect.
Prepare the soaking mixture and moisten the first layer of sponge cake.
Fill with the diplomatic cream and add pieces of pineapple.
Repeat, soaking and filling with cream.
Cover the outside of the cake with the remaining cream.
Decorate with the sponge cake cubes, distributing them evenly to achieve the “mimosa” effect.
Finish with powdered sugar.The Mimosa Cake is a scenic and delicious dessert, perfect for celebrating the women in your life. Try making it following this recipe and surprise everyone with a refined and tasty dessert!
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Tips and Variations
Softer Sponge Cake: beating the eggs for a long time ensures a lighter structure.
Customized Soaking: for a more intense flavor, add a bit of liqueur like Grand Marnier or Limoncello.
Lactose-free: use plant-based milk for the pastry cream and lactose-free cream.
Alternative Decoration: add fresh strawberries or grated white chocolate.
FAQ – Mimosa Cake
Can I prepare the Mimosa Cake in advance?
Yes, you can prepare it the day before and store it in the fridge to maintain its freshness.
Can I freeze it?
It’s better to avoid freezing, as the cream might lose its consistency.
What kind of cream should I use?
The classic whipping cream is best, but you can use plant-based cream to make it more stable.
