The mimosa cake with mascarpone is a true delight, an excellent variant of the classic mimosa cake, now the quintessential symbol of Women’s Day.
The traditional recipe includes filling the sponge cake with chantilly cream and pieces of pineapple. However, in this recipe, I suggest filling it with a delicious pastry cream with mascarpone. 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 in beating the egg whites separately, to stiff peaks, adding a pinch of salt. This will make the base soft and tall.
And don’t 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
Beat the egg yolks with the sugar (1) until you get a light and fluffy mixture (2). Beat the egg whites 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 consistent motion from bottom to top (6).
Finally, pour the mixture into a well-buttered and floured cake pan (7) and bake at 356°F for 20-25 minutes.
Boil the milk. Beat the egg yolks with the sugar (8), then add the sifted flour and the vanillin (9) and gradually the boiling milk (10). Put the cream back on the heat and let it boil for a few minutes, stirring continuously until the pastry cream has thickened.
Let the cream cool (11).
Separately beat the mascarpone in a bowl and add the pastry cream little by little. Then pass the mascarpone cream briefly over the heat, just for a few minutes.
Proceed to assemble the cake by cutting off the top of the sponge cake and setting it aside.
Hollow out the inside of the cake base using the tip of a knife and your hands to create 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 cake base with mascarpone cream and close it with the lid.
Use a spatula to cover the cake with the remaining mascarpone cream and decorate it with the mimosa crumbs.
Place the mimosa cake with mascarpone in the refrigerator until serving time.
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 special container. Consume it 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 compromise the texture and flavor of the mascarpone cream.
Can I substitute mascarpone with another cream?
Yes, you can opt for pastry cream or a light cream cheese, but mascarpone gives the cake a unique flavor and creamy texture.
