A new dessert for Women’s Day, the Mimosa Cake with custard and chocolate. A new and exquisite version of this famous cake, this time filled with a delicate vanilla-flavored custard, and plenty of dark chocolate chips .
This time I propose to you a slightly more classic version of the mimosa cake, certainly simpler and lighter, but just as delicious! Every bite is an explosion of taste and pleasure, a warm embrace of sweetness and creaminess.
I also recommend these other delicious versions of Mimosa Cake, absolutely not to be missed:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Mimosa Cake with Custard and Chocolate
- 6 Eggs
- 1 1/8 cups Sugar
- 1 1/3 cups Flour
- 1 packet Vanillin
- 4 Eggs
- 1/2 cup Sugar
- 1/3 cup Flour
- 2 cups Milk
- 1 Vanilla bean
- Butter
- 2.82 oz Dark chocolate chips
Preparation of Mimosa Cake with Custard and Chocolate
First, prepare the sponge cake base.
In a bowl, whisk the egg yolks with the sugar until you get a light and frothy mixture (1). Separately, beat the egg whites until stiff (2) and then mix them with the egg cream (3).
Now add the sifted flour and the packet of vanillin (4).
Mix the ingredients well, making sure to do so with a steady motion from bottom to top.
Finally, pour the mixture into a well-buttered and floured baking pan (5) and bake at 350°F for 30 minutes.
Remove from the oven and let cool (6)
Pour the milk into a saucepan with the vanilla bean and bring to a boil. Remove the vanilla bean.
Separately, beat the egg yolks with the sifted sugar until they are well frothy (1).
Add the sifted flour (to avoid the formation of lumps) and mix well (2). Pour in the boiling milk in a stream, stirring constantly (3).
Then, put the custard on the stove and, always stirring, bring to a boil.
Immediately remove the custard from the heat and add a little butter (4). Let the custard cool before using it.
Well, it’s time to assemble the cake.
Cut the top of the sponge cake and set it aside. Hollow out the inside of the cake base using the tip of a knife and your hands (1), to obtain a disc that you will cut into very small cubes to recreate the crumbs, which will be the mimosa flowers.
Lightly soak the base and the underside of the cake lid with a syrup made of water and sugar, previously heated.
Then, fill the base of the cake with the custard and chocolate chips (2) and close with the lid. Use a spatula to cover the cake with the remaining custard and decorate it with the mimosa crumbs (3).
Your Mimosa Cake with Custard and Chocolate is ready! Store it in the fridge, perhaps under a glass dome, until it’s time to serve.
Storage of Mimosa Cake with Custard and Chocolate
Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, to maximize its freshness. Consume within 2-3 days.
Related Recipes
Puff Pastry Flowers with Pistachio Cream
Millefeuille with Lemon Cream and White Chocolate
Chocolate, Cinnamon, and Blackberry Cake
FAQ
Can I customize the cake with other ingredients?
Certainly! You can enrich the cake with fresh fruit, chocolate shavings, or decorations of your choice to make it even more special.
Can I serve the Mimosa Cake also for outdoor events or in summer?
The Mimosa Cake with Custard and Chocolate is delicious on any occasion, but it’s important to keep in mind that the custard may be sensitive to heat. If you serve the cake in a warm environment, make sure to keep it refrigerated until it’s time to serve it, to ensure the freshness and consistency of the custard.
