Who said mimosa must be only sweet? This savory mimosa cake with salmon, with a zucchini and ricotta cream, is an original and very showy idea to surprise guests with something different. It’s perfect as an appetizer for buffets, for a special lunch or to present an elegant dish also for March 8th in a savory version. Soft, creamy, fresh and colorful: a cake that immediately feels festive.
Try these other savory cakes too:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 6 eggs
- 1 cup all-purpose flour
- 1/3 cup potato starch
- 1 tsp sugar
- Half packet baking powder
- 1 cup ricotta
- 7 oz cream cheese (spreadable)
- 3.5 oz smoked salmon
- 1 2/3 cups cooked zucchini
- lemon zest
- milk (For soaking)
Steps
For the preparation of the Savory Mimosa Cake with Salmon watch the video HERE.
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Let’s prepare the savory base:
Whip the eggs in a bowl with a pinch of sugar and a pinch of salt until you obtain a light and frothy mixture. Add the flour and potato starch.
Add the baking powder and gently combine. Pour the batter into the pan lined with parchment paper and bake at 356°F for 40–50 minutes.
Let it cool completely, then cut the sponge cake into three equal layers. Cut one of them into cubes for the mimosa decoration.
Prepare the cream:
In a bowl mix the ricotta, cream cheese, lemon zest and salt. If needed, add a little milk to make the cream softer.
Assemble the savory mimosa cake:
Place the first layer and lightly soak it with milk. Spread half of the cream and level it. Distribute the smoked salmon torn into pieces.
Add the cooked zucchini. Cover with the second layer, lightly soak it and cover the entire cake (top and sides) with the remaining cream.
Place a little more salmon in the center and cover the entire surface with the sponge cake cubes for the mimosa effect. Decorate as you like and refrigerate for a few hours before serving.
Enjoy your meal!
🌼 Final result
A fresh, creamy and super showy savory mimosa cake, perfect for buffets, important aperitifs and special lunches. Beautiful to look at, delicious to eat.
Storage:
❄️ In the refrigerator for 24–36 hours
Best consumed the next day for a firmer result
Not suitable for freezing
FAQ (Questions & Answers)
Can I prepare it in advance?
Yes, preparing it the day before is perfect.
Can I add aromatic herbs to the cream?
Yes, parsley, chives or dill work very well.
Can I substitute the salmon?
Of course, you can use cooked ham, speck or tuna.
⭐ Why you’ll love this savory mimosa cake: guaranteed wow effect
Perfect for buffets and parties
Fresh and creamy
Original
Easy to prepare
