MIMOSA CAKE WITH STRAWBERRIES AND CREAM, the perfect dessert for Women’s Day to make in no time, simple and creamy with fresh fruit.
Today I wanted to prepare a nice dessert and I think I succeeded, it turned out really well and in no time I made a mimosa cake with strawberries and cream that is finger-licking good.
The recipe for preparing this dessert is really very simple; it is a sponge cake covered with chantilly cream and strawberries with a Strega liqueur syrup, a delicious mimosa cake with strawberries and cream.
Obviously, if you don’t like chantilly, just remove the cream or use only the cream without the custard, but I can guarantee you it is delicious that way.
Follow me in the kitchen, today there is the mimosa cake with strawberries and cream!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 247.81 (Kcal)
- Carbohydrates 33.42 (g) of which sugars 23.49 (g)
- Proteins 6.03 (g)
- Fat 9.64 (g) of which saturated 1.32 (g)of which unsaturated 1.47 (g)
- Fibers 0.62 (g)
- Sodium 189.01 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 2/3 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 pinch vanillin
- 1 pinch salt
- 1 cup cup custard (with water or milk)
- 1/2 cup whipping cream
- 3/4 cup strawberries
- 2 tablespoons sugar
- 2 tablespoons Strega liqueur
- 1/4 cup water
Steps
For a 9-inch cake pan, double the doses.
Prepare the custard HERE with water or milk as you prefer, I used water for a lighter cream.
Let it rest in a bowl with plastic wrap touching the surface.
Prepare the sponge cake, work the eggs with the sugar until they double in volume.
Add the flour with the baking powder little by little, a pinch of salt and mix well, then pour everything into an 8-inch mold, bake in a preheated oven at 392°F for 12 minutes.
Remove from the oven and let it cool on a wire rack, trim the edges then cut them into small pieces and set aside.
Wash the strawberries well, cut them into pieces and put them in a bowl with 2 tablespoons of sugar, mix well and let them rest.
Place the sponge cake on a serving plate, soak it with a mix of liqueur and water or just water, as you prefer.
Top with the cream, add the strawberries and pieces of sponge cake, sprinkle with powdered sugar and place in the fridge until ready to serve.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
Art in the Kitchen recommends
If you prefer a lactose-free dessert, remove the cream.
For a lighter dessert, replace the cream with ricotta.
