The mimosa cake filled with sweet cream aims to be a valid alternative to the usual mimosa cake prepared for Women’s Day.
A very simple dessert that in color and decoration resembles the mimosas that bloom just for Women’s Day and are given as gifts on this day.
As usual, we wanted to vary the classic recipe that sees it layered and practically hollowed it out to then fill it with cream and pieces of the sponge cake obtained.
The result? A delight, a mimosa cake filled with creamy and delicious sweetness that is truly delightful, moist, and light enough to have seconds.
Do you want more ideas for simple and scenographic cakes? I’ll leave them below and then right after the photo we’ll discover how to prepare the Mimosa Cake Filled with Sweet Cream!!
- Difficulty: Easy
- Cost: Very Affordable
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mimosa Cake Filled with Sweet Cream
- 3 eggs (medium)
- 3/8 cup sugar
- 3/4 cup all-purpose flour
- 1 pinch salt
- 1 tsp lemon zest
- 2 egg yolks
- 3/8 cup sugar
- 2 1/2 tbsp cornstarch
- 1 1/4 cup whole milk
- 1 tsp vanilla extract
Tools
- 1 Cake Pan removable 7 inches
- 1 Saucepan
- 1 Electric Hand Mixer
- 1 Spatula
Preparation of Mimosa Cake Filled with Sweet Cream
To prepare the Mimosa Cake Filled with Sweet Cream first make the sponge cake, which you can also make the day before filling.
Beat the eggs with the sugar until the mixture is almost white and foamy.
Add the sifted flour along with a pinch of salt, and incorporate the lemon zest (you can use orange zest if you prefer).
Gently fold in the flour with delicate motions from bottom to top to avoid deflating the eggs.
This way, the mixture incorporates air, which is why the sponge cake doesn’t need baking powder.
Bake the Mimosa Cake Filled with Sweet Cream in the center rack of the oven at 338°F in static mode for 25 minutes.
Allow it to cool before removing from the mold.
Once the sponge cake is ready, prepare the cream, heat the milk until boiling.
In a saucepan, combine the egg yolks with sugar and cornstarch. Mix with a whisk by hand, and add the vanilla extract.
When the milk reaches a boil, slowly pour it over the yolks while continually whisking to avoid lumps.
Place the saucepan on the stove and, while continually stirring, cook the pastry cream.
Cover with plastic wrap and let it cool.
Once the sponge cake and cream are ready and well cooled, place the cake on a serving plate.
With a knife, remove the center of the sponge cake leaving 1/2 inch from the edge.
Until reaching 3/8 inch from the base, so you have space for the filling.
From the sponge cake removed from the center, cut into small pieces using a knife.
Mix half of the cake pieces with 1 cup of pastry cream and fill the sponge cake leveling the surface.
Press lightly with the back of a spoon to compact.
With the remaining pastry cream, coat the sponge cake evenly, distributing it well over the top.
Sprinkle with the reserved sponge cake pieces, distributing them evenly to cover the entire surface.
Place in the fridge inside a cake carrier or an airtight container for at least 1 day before cutting and serving.
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How to Store the Mimosa Cake Filled with Sweet Cream
You can store it in the fridge for 2 or 3 days in an airtight container.
If you prefer, you can also freeze it and then thaw it at room temperature.
Other Recipes
If you want to see other types of recipes, you can go back to HOME.
FAQ
How to Make a Sponge Cake Moist?
To make a sponge cake moist and not dry when cut, place it in the fridge while warm without covering it.
What Wine to Pair?
Moscato d’Asti, Marsala, prosecco, or sparkling wine are the best choices.
