Classic Easy MIMOSA Cake
Even though the mimosa cake is a dessert typically prepared for Women’s Day and the start of spring, it is one of my favorite cakes, perfect to enjoy all year round for its delicacy and perfect balance of aromas and flavors.
The classic mimosa cake consists of a soft sponge cake filled with diplomatic cream, decorated with pieces of sponge cake that resemble mimosa clusters.
Today, I present to you the recipe for an easy classic mimosa cake made with ready-made bases, making it very simple to prepare because, without baking the sponge cake, all that is left is to prepare the cream and focus on assembling the dessert.
A classic mimosa cake without stress!
For the diplomatic cream, simply prepare the custard and mix it, once cooled, with whipped cream. Finally, for the syrup, you can choose the classic with liqueur, or for a non-alcoholic solution, simply water, sugar, and vanilla.
A few minutes to assemble it, and you’ll bring to the table the most beautiful and delicious Mimosa Cake ever, a dessert with such an intense color that will brighten and cheer you up, evoking the atmosphere of spring, because after all, these cold temperatures have to end at some point!
Let’s get to work to prepare
Classic Easy MIMOSA Cake
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: baking pan 8.66 inches diameter
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 341.17 (Kcal)
- Carbohydrates 46.99 (g) of which sugars 35.75 (g)
- Proteins 7.90 (g)
- Fat 14.25 (g) of which saturated 3.00 (g)of which unsaturated 3.63 (g)
- Fibers 0.63 (g)
- Sodium 38.78 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
WHAT YOU NEED TO MAKE THE MIMOSA CAKE
- 3 sponge cake (ready-made bases or leftover colomba, pandoro)
- 450 ml whole milk
- 150 g sugar
- 6 egg yolks
- 30 g all-purpose flour
- 20 g potato starch
- 1 teaspoon vanilla extract
- 200 ml heavy cream
- 2 tablespoons powdered sugar
- 2 glasses water
- 2 tablespoons sugar
- 2 teaspoons rum (or other liqueur)
- to taste powdered sugar
HOW TO MAKE THE MIMOSA CAKE
To prepare the diplomatic cream, you first need to make the custard. Ingredients and instructions for a perfect custard can be found Quick and Infallible Custard Recipe. In a separate bowl, whip the cream with the powdered sugar and leave it in the fridge until use. Once your custard has cooled down, you can prepare the diplomatic cream by gently folding the whipped cream into the custard. Use a spatula and make movements from the bottom to the top to avoid deflating the mixture.
Boil water and sugar and wait for the sugar to dissolve, then add the liqueur or vanilla for flavoring as desired. Let the syrup cool completely before using.
If using leftover Colomba or sponge cake, cut slices about 0.39 inches thick. Carefully remove all the brown parts with a knife until you have slices without burnt edges. To create concentric bases as precise as possible, use the bottom of a springform pan (8.66 inches diameter), placing it on the slices of pandoro and following the circumference with a knife. You should get two. From a third slice, cut small squares about 0.39 inches per side.
At this point, cover the bottom of a serving plate with a base of ready-made sponge cake or a slice of leftover Colomba or pandoro. Gently soak it with a spoon of rum syrup or sugar syrup without overdoing it; 2 – 3 tablespoons will suffice, especially for the initial layer, or it will tend to crumble. Then add a first layer of diplomatic cream, cover with another layer of sponge cake or Colomba or pandoro, and finally a new layer of cream.
With a kitchen knife or spatula, spread the cream all over the edge and surface of the cake. Cut the leftover sponge cake (pandoro or Colomba) into small cubes of the same size, then sprinkle the pieces on the cake, starting from the top and moving to the sides. The classic easy Mimosa Cake is ready. Leave it in the fridge for 30 minutes and then sprinkle with powdered sugar before serving
ADVICE AND VARIANTS
As an alternative to pandoro, you can use ready-made sponge cake bases, or of course, you can make the sponge cake at home. The original recipe for the classic mimosa cake only includes diplomatic cream, but you can add chocolate chips or pieces of your favorite fruit (strawberries, pineapple, etc.) to enrich it.
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RECIPES WITH LEFTOVER SPONGE CAKE COLOMBA OR PANDORO
For more ideas on how to use ready-made sponge cake for making desserts or how to recycle leftover Colomba or Pandoro, also check out these recipes: Charlotte di PANDORO senza cottura, the CAKE POPS di PANDORO, the Zuccotto TIRAMISU’ con PANDORO, and even the LAMINGTONS di PANDORO, but you absolutely have to try this alternative that will allow you to bring to the table a very valid substitute for the delicious classic mimosa cake.
STORAGE
You can prepare the classic easy mimosa cake in advance. Once ready, store it in the refrigerator in an airtight container for a maximum of two to three days.
ZUCCOTTO easy and quick recipe
