Lemon Mimosa Cake
Among all the mimosa cakes made, a lemon version could not be missing 🍋 A sponge cake flavored with lemon zest and essence, then soaked with syrup and lemon juice, and filled with a cream made half with lemon custard and half with whipped cream, including lemon marmalade inside ☺️
Try these mimosa cakes too:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the lemon mimosa cake:
Pan 8/9 inches
- 5 eggs
- 7 oz sugar
- 6.35 oz all-purpose flour
- Half packet baking powder
- lemon zest
- 3/4 cup milk
- 3.5 tbsp liquid cream
- 3.5 tbsp lemon juice
- 1 egg
- lemon zest
- lemon essence
- 0.53 oz cornstarch
- 0.53 oz rice starch
- 3.5 oz sugar
- 2.5 oz lemon marmalade
- 9 oz whipped cream
- 0.7 oz butter
Steps
The preparation of the lemon mimosa cake is very simple, watch the video HERE.
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Put the eggs, some lemon zest, and start whisking. Add the sugar and whisk until you get a light creamy mixture.
Add the flour and baking powder gradually, then mix well. Transfer the obtained mixture into a greased pan. Level it and bake at 356°F for about 50 minutes.
Cream preparation:
First, boil the milk together with the zest.
In a bowl, put the sugar, rice starch, and mix. Add the lemon juice.
Add the egg and mix. Add the cream, boiled milk, and mix. Put it in the microwave until it thickens.
Take it out to stir every minute. Once thickened, add the butter and mix well. Cover it with plastic wrap and let it cool.
Once cold, soften it a bit, then add some essence and lemon
Add the lemon marmalade and mix. Add the whipped cream and gently mix.
Take the cold sponge cake, remove it from the pan, cut the bottom and crust as thin as possible, then divide it into three equal discs.
Cut the edge of one disc, cut it into strips, and then into cubes. Place the first sponge cake disc. Squeeze the lemon to obtain the juice.
Add the syrup. Soak the first disc. Add a layer of cream, sprinkle and level it.
Place the second disc, soak it, then cover the entire surface with the remaining cream. Clean the edge if necessary.
Cover with the previously cut sponge cake cubes. Decorate as desired. Refrigerate for a few hours.
Enjoy!
