The gluten-free and lactose-free mimosa cake is a real delight for the palate, soft and rich in diplomat cream. This mimosa cake is made with plant-based ingredients like cream and soy milk, which can be replaced with lactose-free versions in the same quantities. The mimosa cake originated in the 1950s, created by Adelmo Renzi, a chef from San Filippo di Contigliano in the province of Rieti. It became famous in 1962 when it took part in a cake competition in Sanremo, intending to honor the city of flowers, and was the winner. Its name is due to the pieces of sponge cake arranged on top, resembling mimosa flowers. The mimosa cake is the classic dessert prepared for March 8th, International Women’s Day. I also recommend the Citrus Mimosa Roll gluten-free and lactose-free.
If you don’t want to miss any new recipes, follow me also on my FB page, my IG profile, and my Youtube channel.
Explore other gluten-free dessert recipes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 10.5 oz eggs
- 1.3 cups gluten-free rice flour
- 1.4 oz gluten-free potato starch
- 1 pinch salt
- 1 cup sugar
- 6 egg yolks
- 3.5 oz sugar
- 0.9 oz gluten-free corn starch (cornflour)
- 0.9 oz rice starch (gluten-free)
- 17 oz milk (lactose-free with less than 0.01% lactose or plant-based)
- 1 vanilla pod
- 8.8 oz whipping cream (lactose-free with less than 0.01% lactose or plant-based)
- 1/2 vanilla pod
- 0.9 oz gluten-free powdered sugar
- 3.4 oz limoncello
- 10 oz water
Tools
- 3 Bowls
- 1 Mixer
- 2 Pans – springform pan, 9 inches
- 1 Whisk
- 1 Spatula
Steps
Beat the eggs in a stand mixer or with an electric mixer along with the sugar, salt, and flavors. The mixture should be fluffy, light, and foamy, taking about 12-15 minutes.
Gently fold in, using a spatula, the sifted flour with the starch little by little, using upward motions. Pour the mixture into the pre-greased (oiled) and floured 9-inch pans.
Bake in a preheated static oven at 356°F for 20-25 minutes, perform the toothpick test. Remove from the oven and let cool before unmolding, then let cool on a tray or wire rack for cakes.
Split open the vanilla pod and scrape out the seeds. Bring the soy beverage to a boil with the empty vanilla pod. Mix the yolks with the sugar, the vanilla seeds, and finally add the starches using a whisk.
Once boiling, add the egg mixture to the soy beverage. Cook for about 1 minute, stirring with a whisk.
Quickly cool the cream in an ice-water bath or in the freezer after covering it with plastic wrap on contact.
Pour the cream into a bowl. Scrape the vanilla seeds from the pod and add them to the cream. Begin to whip and add the powdered sugar. Whip until the cream is thick but not stiff.
Mix the limoncello with the water and set aside.
Add the Chantilly cream to the pastry cream in three parts, mixing the first part with a whisk to blend well, and the remaining with a spatula to avoid deflating the mixture.
Cut the sponge cake into 2 layers and remove the crust. Place one base on a tray or plate.
Soak the base of the sponge cake, fill with one-third of the prepared cream. Place the second layer, soak and fill with another third of the cream. Close the cake with the third layer and soak.
Crumble the last layer of sponge cake. Cover the entire cake with the remaining cream and decorate the whole surface with the sponge cake crumbs.
Cool for at least 4 hours in the fridge before serving your classic mimosa cake.
WARNING: refer to the Italian Celiac Association guide and carefully read the ingredients to ensure they do not contain gluten contamination.
Advice
It keeps in the refrigerator for 4 days.
It keeps in the refrigerator for 4 days.
It keeps in the refrigerator for 4 days.
FAQ
What plant-based milk can I use besides soy?
You can use almond or oat milk.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
Return to HOME to discover the latest recipes!
