Not everyone wants to spend hours preparing the yeast-raised dove cake, so here’s what to bring to the table to stay on theme: a very delicious and easy Easter Mimosa Cake in the shape of a dove. The preparation is very easy, just get a 750g disposable mold and decorate with little chocolate eggs and flowers. I assure you it will look impressive.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 639.85 (Kcal)
- Carbohydrates 95.20 (g) of which sugars 65.27 (g)
- Proteins 13.18 (g)
- Fat 25.02 (g) of which saturated 6.48 (g)of which unsaturated 5.38 (g)
- Fibers 1.03 (g)
- Sodium 73.13 (mg)
Indicative values for a portion of 196 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
- 5 eggs (250 g shelled)
- 7/8 cup g sugar
- 1 1/4 cups g all-purpose flour
- 1/3 cup g potato starch
- 1 vanilla bean
- 1 pinch fine salt
- 1 2/3 cups ml whole milk
- 3 egg yolks
- 1/4 cup g sugar
- 1 1/2 tbsp g cornstarch (maizena)
- 1 tbsp g rice flour
- Half vanilla bean
- Half lemon zest
- 3/4 cup ml whipping cream
- 1/4 cup g vanilla powdered sugar
- 1/2 cup g dark chocolate eggs
- 10 sugar flowers
- 7/16 cup ml water
- 2 tbsp g sugar
Tools
- Kitchen scale
- Mold for dove cake 750 g
- Bowls
- Electric whisks
- Stand mixer
- Spatula
- Sieve
- Bottle for soaking
Steps
Preheat the oven to 350°F and prepare the buttered and floured mold. Pour the eggs and sugar into a large saucepan and beat them in a bain-marie (over the heat) until the mixture reaches 104°F. Remove from heat, add the seeds from the vanilla bean, and transfer to a stand mixer, beating at maximum speed for 20 minutes. When the batter falls from the whisk forming a ribbon, it is ready.
At this point, add the flours using a sieve and gently mix with a spatula from bottom to top to avoid deflating the mixture. Pour the batter into the dove-shaped mold of 750 g. and bake in the middle of the oven for 25-30 minutes. Turn off and let rest for 5 minutes with the oven door slightly open. Remove and let cool. Take it out of the mold and place on a rack to allow moisture to escape. Preparing it the day before makes it easier to cut and fill.
Pour almost all the milk into a saucepan (reserve a ladle), add the lemon zest, and bring to a boil. Beat the egg yolks with sugar and vanilla bean seeds using a whisk. Add the powders, continuing to beat for a few minutes. Add the reserved milk and mix.
Pour everything into the hot milk after removing the lemon peel and quickly mix with a whisk. Let the cream cool covered with plastic wrap.
Put water and sugar in a saucepan over the heat and once dissolved, turn off and pour into a bottle. Cut the sponge cake into three layers. Soak the first layer with the syrup. Whip the cream, sweeten it, add it to the cream, and mix.
Pour a portion of cream on the first layer, place the second, and soak it as well. Pour the remaining cream and cover everything with cubes made from the last layer without crust. Decorate with little chocolate eggs.
Storage
The Easter Mimosa Cake should be stored in the refrigerator and consumed within 2-3 days
