Eggless Mimosa Cake with Apricots
I’ve decided to make every possible flavor of mimosa 😅 Since apricots are among my favorite fruits, I decided to include them in a mimosa cake, and I made it eggless! The result was excellent, I personally liked it a lot 😍 I will indeed try it with other types of fruit. If you like mimosa cakes, I recommend trying the Mimosa Pinwheel Cake with Berries, Mimosa Cake with Apples, Quick Mimosa Cake with Strawberries, Mimosa Roll, etc.
Also try these eggless mimosa cakes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the eggless mimosa cake with apricots:
8-inch mold
- 7 oz milk
- 1 cup sugar
- 1 1/2 cup flour
- lemon zest
- 1/3 cup potato starch
- Half packet baking powder
- 3 1/2 tbsp vegetable oil
- vanilla
- 7 oz milk
- 3 1/2 tbsp whipping cream
- 5 tbsp sugar
- 1 1/2 tbsp butter
- 1 tbsp rice starch
- 1 tbsp cornstarch
- vanilla
- lemon
- 1 cup whipped cream
- 1/2 cup apricot jam
- 3/4 cup Apricots (Fresh or canned)
Steps
For the preparation of the eggless mimosa cake with apricots watch the video HERE.
Base preparation:
In a bowl, combine the milk, oil, vanilla, a bit of lemon zest, sugar, and mix. Add the potato starch.
Gradually add the flour while mixing. Finally, add the baking powder and blend. Pour the mixture into a floured mold and bake for about 40/50 minutes.
Once baked and cooled, level it, then cut a thin disc. Trim the edges and split into two equal discs.
Dice the first disc (the thinner one), cut the top and set aside for decoration.
Cream preparation:
First, heat the milk with the lemon peel and cream (3 1/2 tbsp).
In a bowl, mix the sugar, rice starch, corn starch. Gradually add the boiling milk while whisking to avoid lumps. Add some vanilla.
Cook in the microwave for a few minutes until it thickens. Stir every minute. Once thickened, add butter and remove the lemon peel.
Cover with plastic wrap and cool in the freezer for an hour or in the fridge. Once cold
add the whipped cream and blend.
Assembly:
Place the first disc of sponge cake, soak it (I chose apricot syrup).
add the jam, spread and level it. Add a layer of cream. Chop the apricots and place on top.
Add the second disc, soak, and cover the entire surface with the remaining cream.
Place the diced pieces on top for decoration. Refrigerate for a few hours.
Enjoy your meal!
