Preparation of mimosa cake without fruit and lactose

• Let’s see how to prepare the mimosa cake without fruit and lactose.

  First, prepare the sponge cake, in a bowl pour the sugar and eggs, beat well with the electric beaters until it becomes nice and frothy, start adding the flour, baking powder, turmeric, a pinch of salt and the lemon zest little by little and continue mixing with the beaters. Line with parchment paper or grease and flour a springform pan, then pour the mixture in and bake in a hot oven at 350°F for about 35/40 minutes, once cooked let it cool, then divide into 3 parts.

  

• Let’s prepare the cream, put the almond milk in a saucepan and bring to a boil with the peel of half an orange. In another pot, put the eggs, sugar, and sifted cornstarch, mix well with a hand whisk. When the milk is ready, remove the orange peel and slowly pour into the prepared mixture, mix well with the whisk, put back on low heat and stir continuously until it thickens. Whip the sweetened whipping cream well and when the cream has cooled, fold it into the cream mixing from bottom to top.

  

• At this point, start filling, soak the base with almond milk and add a layer of cream, crumble the amaretti over the layer of cream, cover with the other sponge cake repeating the previous operation, first soak then the cream in abundance. Take the remaining sponge cake, remove the dark part, cut strips and then cut into small cubes, with which you will cover the cake giving the mimosa effect, if some pieces crumble it doesn’t matter, they will be used to fill any holes.

  
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