The gluten-free and lactose-free mimosa cake is a real treat for the palate: soft and full of diplomat cream. This mimosa cake is made with plant-based ingredients such as whipping cream and soy drink, which can be replaced with lactose-free versions in the same quantities.
The mimosa cake dates back to the 1950s and was created by Adelmo Renzi, a cook from San Filippo di Contigliano in the province of Rieti. It became famous in 1962 when it won a cake contest in Sanremo, intended as a tribute to the city of flowers. Its name comes from the small pieces of sponge cake arranged on the surface, which resemble mimosa flowers.
The mimosa cake is the classic dessert prepared for March 8th, Women’s Day. I also recommend the Gluten-free and Lactose-free Citrus Mimosa Roll.
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- Difficulty: Medium
- Cost: Moderate
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 6 eggs
- 1 cup gluten-free rice flour
- 5 tbsp gluten-free cornstarch
- 1 pinch salt
- 1 cup sugar
- 6 egg yolks
- 1/2 cup sugar
- 3 tbsp gluten-free cornstarch (maizena)
- 3 tbsp rice starch (gluten-free)
- 2 cups milk (lactose-free (less than 0.01% lactose) or plant-based)
- 1 vanilla bean
- 1 cup whipping cream (lactose-free (less than 0.01% lactose) or plant-based (suitable for whipping))
- 1/2 vanilla bean
- 3 tbsp gluten-free powdered sugar
- 3.4 fl oz limoncello
- 1 1/4 cups water
Tools
- 3 Bowls
- 1 Mixer
- 2 Baking pans – springform pan (9 in)
- 1 Whisk
- 1 Spatula
Steps
Beat the eggs in a stand mixer or with an electric hand mixer together with the sugar, salt and flavorings. The mixture should be voluminous, light and frothy — this will take about 12–15 minutes.
Gently fold in the sifted flour and cornstarch a little at a time using a spatula and upward motions. Pour the batter into 9-inch pans previously greased (oiled) and lightly floured.
Bake in a static (conventional) oven preheated to 338°F for 30–35 minutes and perform the toothpick test. Remove from the oven and let warm slightly before unmolding; then cool on a tray or wire rack.
Split the vanilla pod and scrape out the seeds. Bring the soy drink and the empty vanilla pod to a boil. Whisk the egg yolks with the sugar, the vanilla seeds, and finally add the starches.
Once boiling, add the egg mixture to the soy drink. Cook for about 1 minute, stirring constantly with a whisk.
Cool the custard quickly in an ice bath (bowl of ice and water), or in the freezer after covering its surface with plastic wrap to avoid forming a skin.
Pour the cream into a bowl. Scrape the seeds from the vanilla bean and add them to the cream. Begin whipping and add the powdered sugar. Whip until the cream is thick but not stiff.
Mix the limoncello with the water and set aside.
Fold the whipped cream into the pastry cream in three additions: mix the first portion with a whisk to incorporate well, then fold in the remaining portions with a silicone spatula to avoid deflating the mixture.
Cut each sponge cake into 2 layers and remove the thin crust. Place one base on a serving plate or platter.
Soak the base with the limoncello mixture and fill with one third of the prepared cream. Place the second layer, soak and fill with a third of the cream. Close the cake with the third layer and soak.
Crumble the last sponge layer. Cover the entire cake with the remaining cream and decorate the surface with the sponge crumbs.
Chill for at least 4 hours in the refrigerator before serving your classic mimosa cake.
WARNING: consult the Italian Celiac Association guides and read ingredient labels carefully to ensure there is no gluten cross-contamination.
Tips
Store in the refrigerator for 2–3 days.
Store in the refrigerator for 2–3 days.
Store in the refrigerator for 2–3 days.
FAQ (Questions and Answers)
Which plant-based drinks can I use besides soy?
You can use almond milk or oat milk.
Which lactose-free cream should I use?
You can use plant-based whipping cream or lactose-free cream. It is important to choose products that are suitable for whipping.
How long does the gluten-free and lactose-free mimosa cake keep?
In the refrigerator: 2–3 days
Unfilled sponge cake: can be frozen for up to 1 month.Can it be prepared in advance?
Yes, the sponge cake and creams can be prepared the day before; final assembly is best done shortly before serving to preserve softness.
Is it suitable for people with celiac disease?
Yes, if all ingredients are certified gluten-free, including flavorings and liqueurs used in the soaking syrup.
Which molds should I use?
A 9–9.5 inch round pan is recommended to obtain the classic round effect. Always line it with parchment paper or grease with vegetable margarine.
