The mimosa cake is the symbol of Women’s Day, March 8.
The version below is really very simple, with a lemon-scented diplomat cream and a very simple sponge-cake base that’s easy and quick to make.
Read how to make the mimosa cake with the recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: International Women's Day
Ingredients
- 3 Eggs
- 1/2 cup + 1 tbsp Granulated sugar
- 3/4 cup All-purpose flour
- 1 packet Baking powder
- 3 Egg yolks
- 1/2 cup + 1 tbsp Granulated sugar
- 1/3 cup All-purpose flour
- 2 1/2 tbsp Potato starch
- 1 1/2 cups + 1 tbsp Milk
- Lemon zest (from 1, grated)
- 1/3 cup + 1 tbsp Heavy cream
- 3 tbsp + 1 tsp Water
- 2 tbsp Granulated sugar
- Lemon juice (from 1/2)
Preparation of the mimosa cake
Prepare the base.
Separate the yolks from the egg whites. Beat the egg whites with an electric whisk until well risen and fluffy, then add the granulated sugar and beat again until incorporated. In another bowl, lightly beat the yolks with a fork and add them to the whites, beating with the whisk until you obtain a homogeneous mixture.With a spatula, gently fold in the sifted flour and baking powder using upward motions so as not to deflate the mixture.
Butter and flour a 7-inch cake pan and pour in the batter. Tap the pan lightly on the counter to level the batter and bake in a preheated oven at 356°F for 25 minutes (do the toothpick test by inserting it into the center after this time: it should come out dry; if not, extend the baking time).
Remove from the oven and let cool before taking out of the pan.Prepare the cream.
Heat the milk with the lemon zest.
In a small saucepan, beat the yolks with the sugar until homogeneous.
Add the flour and potato starch and mix into the egg mixture. Temper with the milk, poured in a thin stream, stirring continuously, then place on low heat without stopping stirring until the cream thickens.Then put the saucepan in a bowl with ice and water to stop the cooking, stirring to cool the cream. Transfer it to a wide plate and cover with a sheet of cling film directly on the surface to prevent a skin from forming.
Prepare the syrup.
Put the water, granulated sugar and lemon juice in a small saucepan and heat until the sugar has completely dissolved. Turn off the heat and let cool.
Whip the cream, well chilled from the fridge, and fold it into the now-cooled cream using a spatula and gentle upward motions until you have a homogeneous cream.Assemble the mimosa cake. Cut the base into three layers. Crumble one of them to make the decoration. Place another layer on a serving plate, soak it with half of the prepared syrup and fill with part of the cream. Cover with the other layer and soak it with the remaining syrup. Cover with cream, also spreading it on the sides of the cake, then sprinkle with the crumbs from the third layer until the whole cake is covered. Let rest in the refrigerator for at least one hour before serving your mimosa cake.
Notes
Discover all the recipes for Cake filling creams by Chez Bibia HERE.
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