Mimosa Cake with Berries is a delicious and delicate version of the now-famous Mimosa Cake with Chantilly cream and pineapple.
Symbol of Women’s Day, the mimosa with its sunny color and intense fragrance finds in this dessert a sweet tribute to all the women in the world. The mimosa cake owes its name precisely to its decoration: cubes or crumbs of sponge cake that resemble the clusters of the flower.
In this version, the soft sponge cake base is stuffed with custard cream mixed with berries, which delights with its velvety and unique taste.
This is an easy to prepare but labor-intensive recipe, so I recommend preparing the base and filling in advance. But I assure you it’s worth it. This cake is not only scenic but also delicious.
Don’t miss these other delicious desserts:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Mimosa Cake with Berries
- 6 eggs
- 8 oz g sugar
- 1 1/3 cups g flour
- 1 packet vanillin
- 4 cups l milk
- 5 egg yolks
- 6 oz g sugar
- 1/4 cup g cornstarch
- 1 packet vanillin
- 3/4 cup ml whipping cream
- 2 tbsps g powdered sugar
- 9 oz g berries
- 1/2 cup g water
- 2 1/2 oz g sugar
- 1 lemon juice
Preparation of Mimosa Cake with Berries
Separate the egg yolks from the whites. Beat the yolks with the sugar (1) until the mixture is light and frothy (2). Then beat the egg whites, adding a pinch of salt, to stiff peaks (3) and then add them to the egg cream (4).
Add the sifted flour and the packet of vanillin (5). Mix the ingredients well, with a constant motion from bottom to top (6). Finally, pour the mixture into a well-greased and floured cake pan (7) and bake at 350°F for 30 minutes.
When the sponge cake is ready, take it out of the oven and let it cool.
Meanwhile, cook the custard cream.
Boil the milk. In a saucepan, beat the egg yolks with the sugar (8), then add the sifted cornstarch (this will prevent lumps in the cream) and the vanillin (9), and gradually, the boiling milk (10).
Put the cream back on the heat and boil for a few minutes, stirring constantly until the custard has thickened. Remove from the heat and transfer the cream to a glass bowl and cover it with plastic wrap (11).
Let it cool.
Now prepare the Chantilly cream.
Mix the cream with the powdered sugar and whip it (12). Transfer the custard to another bowl, lightly mix it with a whisk to soften it, and add the whipped cream a few spoonfuls at a time, always moving the spatula from bottom to top (13). Cover again with plastic wrap and place in the refrigerator for 30 minutes.
Meanwhile, flavor the berries with a tablespoon of sugar and pass them in a pan to thicken their juice (14). After half an hour, combine the berries with the cream and store in the fridge again (15).
Prepare the syrup: In a saucepan, heat the water with the sugar and lemon juice until the sugar has dissolved (16). Remove from heat and let it cool slightly.
Proceed to assemble the mimosa cake with berries.
Cut off the top of the sponge cake and set it aside. Hollow out the inside of the cake base with a knife and your hands (17).
Cut the inside of the sponge cake into small cubes to create crumbs (18), which will be the mimosa flowers. Slightly moisten the base and the underside of the cake lid.
Then fill the cake base with part of the berry cream (19) and close with the lid.
With a spatula, cover the cake with the remaining cream (20) and decorate it with the mimosa crumbs (21).
Place the mimosa cake with berries in the refrigerator until ready to serve.
Storage
The Mimosa Cake with Berries can be stored in the refrigerator, in an airtight container, for 2-3 days.
Related Recipes
Chocolate Cake with Cinnamon and Blackberries
Traditional Saint Honoré Cake Recipe
Tip
Prepare the mimosa cake in advance. You can make the sponge cake and the cream the day before and assemble everything the next day.
FAQ
How can I decorate the Mimosa Cake with Berries?
You can decorate the cake with fresh berries or with dollops of whipped cream and chocolate flakes.
Can I fill the cake with other types of cream?
If you prefer other cream variations, you can fill the cake with mascarpone cream, vanilla custard, or chocolate cream.
