Mimosa cake with sour cherries and meringue
My creativity when it comes to mimosa becomes inexplicable 😂 when I say okay this is the last one, a new combination to try already comes to mind 🙈 I made this cake with a meringue disc, sponge cake, chantilly cream and of course SOUR CHERRIES! I almost forgot, for the soak I used a mix of alchermes and sour cherry syrup ☺️. My friend said it reminds her of the “COPPA RICA” ice cream, so if you like ice cream try this recipe. It’s a bit long in preparation because of the meringue but it’s worth it!!
Also try these:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the mimosa cake with sour cherries and meringue:
(22 cm mold)
- 5 eggs
- 1 1/2 cups flour
- 1 cup sugar
- 2 1/2 tsp baking powder
- 1 cup milk
- 1/3 cup sugar
- 1/4 cup egg yolks
- 2 tbsp cornstarch
- salt
- 2 tbsp rice starch
- lemon zest
- 1 cup heavy whipping cream
- 1/3 cup egg whites
- 2/3 cup powdered sugar
- 1/3 cup granulated sugar
Steps
For the preparation of the mimosa cake with sour cherries and meringue watch the video HERE.
In a bowl, beat the eggs and start whisking. Add the sugar gradually. You should obtain a light and creamy mixture.
Gradually add the flour and the baking powder. Pour the mixture into a floured mold, tap lightly.
Bake at 350°F for about 40-50 min. Let it cool well then remove it from the mold, cut the bottom and also the top (as thin as possible).
Then cut 3 equal disks. On one disk also cut the edge then cut it into cubes. In a microwave-safe bowl put the yolks, a pinch of salt.
Add the rice starch, corn starch, sugar, and 100 ml of cold milk. Mix well to avoid the formation of lumps.
Meanwhile, boil the remaining milk (400 ml) with the lemon peel (I always do this in the microwave) and add it to the mixture while stirring. Put the bowl in the microwave until the cream thickens, take it out every minute and stir with a whisk. It will take 4-5 min (depends on the power of your microwave).
Once thickened, remove the peel, cover with food film and place it (if possible) in the freezer for about an hour to cool it quickly and avoid microbial growth! If you can’t place it in the freezer, let it cool in the fridge or in a container with ice water! Meanwhile, whip the cream.
Take the cold cream and soften it with a whisk and then mix it with the whipped cream.
Meringue preparation:
Start whipping the egg whites and gradually add the granulated sugar. You should obtain a firm and glossy mixture. Finally, add the sifted powdered sugar gradually, mixing gently to avoid deflating the meringue.
Place two adjustable cake rings of 22 cm on a baking sheet with parchment paper inside. Spread the meringue using a piping bag (I made two disks but only used one).
Tap slightly then remove the rings. Level again if needed then bake at 195°F for about 1 h and 30 min.
Place a meringue disk, a sponge cake disk, soak with a mix of sugar syrup, alchermes, and sour cherry syrup. Spread a layer of cream (about half).
Level it. Add a few sour cherries, add the second sponge cake disk, soak.
Cover with the remaining cream. Add the previously cut cubes, press lightly then decorate as desired. Refrigerate for a few hours.
Enjoy your meal!
