The mimosa cake with mascarpone is a real delight, an excellent variant of the classic mimosa cake, now the ultimate symbol of International Women’s Day.
The traditional recipe includes filling the sponge cake with Chantilly cream and pineapple pieces. In this recipe, however, I suggest filling it with a delicious mascarpone custard. The result is a very tasty cake, with a light and delicate flavor. Absolutely worth trying!
Follow the tips for preparing a fluffy Sponge Cake, the base of this cake. The secret is to whip the egg whites separately, until stiff, adding a pinch of salt. This will make the base soft and tall.
And do not forget not to open the oven door during baking; you risk deflating the Sponge Cake!
Don’t miss these other delicious recipes for Women’s Day (and beyond):
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 706.17 (Kcal)
- Carbohydrates 106.69 (g) of which sugars 75.58 (g)
- Proteins 15.76 (g)
- Fat 28.22 (g) of which saturated 15.26 (g)of which unsaturated 6.01 (g)
- Fibers 4.80 (g)
- Sodium 96.31 (mg)
Indicative values for a portion of 180 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
Ingredients for Mimosa Cake with Mascarpone
- 6 eggs
- 1 1/4 cups sugar
- 1 1/3 cups flour
- 1 packet vanillin
- 2 cups milk
- 4 egg yolks
- 3/4 cup sugar
- 1/3 cup flour
- 1 packet vanillin
- 8.8 oz mascarpone
Preparation of Mimosa Cake with Mascarpone
Whip the egg yolks with the sugar (1) until you get a light and frothy mixture (2). Whip the egg whites until stiff (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 movement from bottom to top (6).
Finally, pour the mixture into a well-greased and floured cake pan (7) and bake at 350°F for 20-25 minutes.
Bring the milk to a boil. Whip the egg yolks with the sugar (8), then add the sifted flour and vanillin (9) and, little by little, the boiling milk (10). Put the cream back on the stove and let it boil for a few minutes, stirring constantly until the custard thickens.
Let the cream cool (11).
In a separate bowl, beat the mascarpone and gradually add the custard. Then heat the mascarpone cream slightly on the stove for just a few minutes.
Proceed to assemble the cake, cutting off the top of the sponge cake and setting it aside.
Hollow out the inside of the cake base using a knife tip and your hands, to obtain crumbs that will be the mimosa flowers.
Lightly soak the base and the bottom side of the cake lid with a syrup made from water and sugar, previously heated. Then fill the cake base with the mascarpone cream and close with the lid.
Using a spatula, cover the cake with the remaining mascarpone cream and decorate with the mimosa crumbs.
Place the mimosa cake with mascarpone in the refrigerator until ready to serve.
Storage
To best preserve the Mimosa Cake with Mascarpone and maintain its freshness and flavor, I recommend storing it in the refrigerator, preferably in a suitable container. Consume within 2-3 days.
Related Recipes
Millefeuille with Lemon Cream and White Chocolate
Cake with Chocolate, Cinnamon, and Blackberries
FAQ
Can I freeze the Mimosa Cake with Mascarpone?
I do not recommend freezing this cake, as it may affect the texture and flavor of the mascarpone cream.
Can I replace the mascarpone with another cream?
Yes, you can opt for a custard or a light cream cheese, but mascarpone gives the cake a unique flavor and creamy texture.
