Raspberry Mimosa Cake
Since the mimosa is my favorite cake and raspberries are my favorite fruit, I couldn’t help but make a raspberry mimosa cake😁. “I don’t know why” but this cake is something EXTRAORDINARY! A perfect combination between the sponge cake, the cream, and the raspberries. Since Women’s Day is approaching and you are looking for the perfect cake this year, try this version!
If you’re not convinced yet, check out also:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day, All seasons
Ingredients for the Raspberry Mimosa Cake:
- 5 eggs
- 7 oz sugar
- 1 cup flour
- 1/3 cup potato starch
- packets baking powder
- 1 cup milk
- 1 egg
- 3.5 oz sugar
- 3 tbsp cornstarch
- 9 oz whipped cream
- raspberries
Steps
For the preparation of the raspberry mimosa cake, watch the video HERE.
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Sponge Cake Preparation:
Beat the eggs with the sugar until you get a creamy mixture (it should triple in volume). Add the baking powder and flour slowly, and reduce the speed to the minimum. Pour the mixture into the mold and bake at 356°F (180°C) for about 50 minutes.
Cream Preparation:
Mix the egg, sugar, and cornstarch. Gradually add the milk, mixing to avoid the formation of lumps. Add the lemon peel
bring to the heat to thicken (it will take a few minutes). Once thickened, transfer it to a container, cover with plastic wrap, and let it cool well.
Once the sponge cake is cooked and well cooled, remove the crust from the entire surface then cut three equal discs. Cut one disc into cubes and set aside.
Once the cream is cold, remove the lemon peel and gently mix in the whipped cream.
Assembly:
Place the first sponge cake disc and soak it with raspberry syrup diluted with a little water.
Add a layer of cream and level it. Place the second sponge cake disc on top,
soak it, and cover the entire surface with the remaining cream. Finally, add the previously cut cubes on top!
Decorate with raspberries!
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