Strawberries are a fruit I love very much and are the protagonist of the Sweet Stuffed Mimosa, a cake with layered sponge cake and sprinkled with mimosa made from crumbled basic dough (I confess I put it all in the mixer today).
It’s a dessert that could be prepared for any family event like birthdays and various celebrations and it’s even better if left to rest for 3/4 hours… while I, as always, was in a hurry and cut it after 45 minutes, and in fact, the layer of strawberries and raspberries is more runny than it should be… but I swear it’s DELICIOUS!
The mimosa cake originated in Rieti in the 1950s and takes its name from the pieces that are sponge cake crumbs reminiscent of the small balls of the mimosa tree, and it seems that the creator was named Adelmo Renzi.
SWEET STUFFED MIMOSA
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
#ADV
- 5 eggs
- 6 oz sugar
- 2/3 cup all-purpose flour
- 2/3 cup potato starch
- 1 tsp vanilla extract
- 7 oz strawberries
- 7 oz raspberries
- 0.2 oz gelatin sheets
- 1 1/4 cups heavy cream
- 5 oz sugar
- 1 tbsp lemon juice
- to taste powdered sugar
- to taste strawberries
Tools
#adv
- Piping bags
- Stand Mixers
- Knives
Steps
1) For the sponge cake, beat the eggs with sugar for a long time, and by a long time, I mean at least 15 minutes!
2) Then add the vanilla extract and the sifted flour with potato starch in several additions.
3) Bake at 350°F for about 25 minutes or depending on your oven’s characteristics.
4) While it cools, start the filling preparation by soaking the gelatin sheets in water.
5) In a saucepan, place the strawberries and raspberries, cleaned and washed, with sugar and lemon juice. Stir well and leave on the heat for about 7/8 minutes, adding just before turning off the heat the well-squeezed gelatin. Blend everything with a hand blender to make the mixture creamy.
6) Now I have to carve the cake
leaving about half an inch from the outer perimeter and the same thickness at the bottom of the cake. Keep the crumbs in a food bag for the subsequent mimosa that I will make after the stuffed mimosa rests in the fridge.7) Spread some tablespoons of strawberry and raspberry puree, now cold, covering the entire cake.
8) Beat the fresh cream and add the remaining puree that I have sifted to avoid the raspberry seeds being visible.
9) Cover the red fruit puree placed on the dessert of the mimosa cake with “pink” whipped cream and place the cake in the fridge to compact for at least 3 hours.
10) After the resting time, crumble the sponge cake adding it onto the “pink” cream and decorate with small slices of fresh strawberries.
11) The Sweet Stuffed Mimosa is a delicious dessert that is clearly….. excellent on any day of the year!
Enjoy your meal!
Annalisa
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Annalisa suggests…
1) If you want, dust the outer edge with powdered sugar… especially for a pleasing chromatic effect!
2) As written above, add the crumbs only before serving otherwise they would become damp and the effect and taste would be different!
3) Instead of sponge cake, you could also make a 4/4 dough which is suitable for fillings and decorations.
4) This cake can also be prepared with just red fruits like raspberries, blueberries, blackberries, or with peaches.
