Strawberries — a fruit I love very much — are the star of the Stuffed Mimosa Cake, a cake with layered Pan di Spagna (sponge cake) filled in tiers and sprinkled with the “mimosa” made from crumbled base sponge (I confess I put everything in the mixer today).

This is a cake that could be made for any family event, birthdays, or celebrations, and it’s even better if left to rest for 3/4 hour (45 minutes)… while I, as always, was in a hurry and sliced it after 45 minutes and indeed the strawberry and raspberry layer is a bit runnier than it should be… but I promise it’s DELICIOUS!

The mimosa cake was born in Rieti in the 1950s and takes its name from the little pieces — crumbs of the sponge cake — that resemble the small balls of the mimosa tree. It seems the creator was named Adelmo Renzi.

STUFFED MIMOSA CAKE

La cucina di ASI

Difficulty: Very easy
Cost: Low-cost
Rest time: 3 Hours
Preparation time: 1 Hour
Portions: 12
Cooking methods: Oven
Cuisine: Italian

Ingredients

#ADV

5 pcs eggs
6 oz granulated sugar
5/8 cup all-purpose flour (type 00)
3 oz potato starch
1 tsp vanilla extract
7 oz strawberries
7 oz raspberries
2.5 tsp powdered gelatin
1 1/4 cups heavy cream (for whipping)
5 oz sugar
1 tbsp lemon juice
as needed powdered sugar
as needed strawberries

Tools

#adv

Piping bags
Stand mixers
Knives

Steps

1) For the sponge cake, you need to beat the eggs with the sugar for a long time — and by long I mean at least 15 minutes!
2) Then add the vanilla extract and, in several additions, the flour and potato starch, both sifted.
3) Bake at 356°F for about 25 minutes (or according to your oven’s characteristics).
4) While it cools, start preparing the filling by soaking the gelatin in water.
5) In a saucepan place the cleaned strawberries and raspberries with the sugar and lemon juice. Mix well and leave on the heat for about 7-8 minutes, adding just before turning off the heat the well-drained gelatin. Use an immersion blender to puree everything until creamy.
6) Now I need to hollow out the cake leaving about 3/8 inch from the outer perimeter and the same thickness on the bottom of the cake. I keep the crumbs in a food-safe bag for the subsequent mimosa decoration that I will do after the Stuffed Mimosa Cake rests in the refrigerator.
7) Spoon several tablespoons of the now-cooled strawberry and raspberry purée to cover the bottom of the cake.
8) Whip the heavy cream and add the remaining purée which I have passed through a sieve to remove raspberry seeds from sight.
9) Cover the layer of red fruit purée in the cake with the “pink” whipped cream and place the cake in the refrigerator to set for at least 3 hours.
10) After the resting time, crumble the sponge cake and sprinkle the crumbs over the “pink” cream, then decorate with small slices of fresh strawberries.
11) The Stuffed Mimosa Cake is an indulgent dessert that clearly… is excellent any day of the year!
Enjoy!
Annalisa

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Annalisa suggests…
1) If you want, whiten the outer edge with powdered sugar… especially for a pleasant color effect!
2) As written above, add the crumbs only right before serving, otherwise they would become soggy and the look and taste would be different!
3) Instead of Pan di Spagna you could also make a 4/4 pound cake which lends itself well to fillings and decorations.
4) This cake can also be prepared using only red fruits such as raspberries, blueberries, blackberries, or with peaches.