The Mimosa Cake with Mixed Berries is a rich and delicate version of the now-famous Mimosa Cake filled with chantilly cream and pineapple.
A symbol of International Women’s Day, the mimosa with its sunny color and intense scent offers, in this dessert, a very sweet tribute to all the women of the world. The Mimosa Cake takes its name from its decoration: cubes or crumbs of sponge cake that mimic the flower clusters.
In this version, the soft sponge cake base is filled with custard swirled with mixed berries, winning over everyone with its velvety and unique flavor.
This is an easy-to-follow but somewhat time-consuming recipe, so I suggest preparing the base and the filling in advance. I promise it’s worth the effort. This cake is not only spectacular, but also delicious.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Mimosa Cake with Mixed Berries
- 6 eggs
- 1 1/8 cup granulated sugar
- 1 1/3 cup all-purpose flour
- 1 packet vanillin (vanilla powder)
- 4 1/4 cups milk
- 5 egg yolks
- 7/8 cup granulated sugar (for custard)
- 7 tbsp cornstarch (cornflour)
- 1 packet vanillin (vanilla powder)
- 3/4 cup + 1 tbsp heavy cream (to be whipped) — approx. 200 ml
- 3 tbsp powdered sugar
- 2 cups mixed berries
- 1/2 cup + 1 tbsp water (for the syrup) — approx. 140 ml
- 1/3 cup granulated sugar (for the syrup)
- 1 lemon (juice of 1 lemon)
Preparation of the Mimosa Cake with Mixed Berries
Separate the yolks from the whites. Beat the yolks with the sugar (1) until you obtain a pale and fluffy mixture (2). Then beat the egg whites with a pinch of salt until they form stiff peaks (3) and gently fold them into the egg mixture (4).
Add the sifted flour and the packet of vanillin (5). Mix the ingredients well with steady movements from the bottom upward (6). Finally, pour the batter into a well-buttered and floured springform pan (7) and bake at 356°F for 30 minutes.
When the sponge cake (Pan di Spagna) is ready, remove it from the oven and let it cool.
Meanwhile, prepare the custard (crema pasticcera).
Bring the milk to a boil. In a saucepan, work the egg yolks with the sugar (8), then add the sifted cornstarch (this will prevent lumps in the custard) and the vanillin (9) and, little by little, pour in the boiling milk (10).
Return the custard to the heat and let it boil for a few minutes, stirring constantly until the custard has thickened. Remove from heat and transfer the custard to a glass bowl, covering it with plastic wrap (11).
Let it cool.
Now prepare the chantilly cream.
Whip the cream with the powdered sugar (12). Transfer the cooled custard to another bowl, whisk it lightly to soften it, and add the whipped cream a few spoonfuls at a time, folding gently from the bottom upward with a spatula (13). Cover again with plastic wrap and refrigerate for 30 minutes.
Meanwhile, sweeten the mixed berries with a tablespoon of sugar and cook them in a skillet so their juices thicken (14). After the half hour, fold the berries into the cream and return to the fridge (15).
Prepare the soaking syrup: In a small saucepan, warm the water with the sugar and lemon juice until the sugar has dissolved (16). Remove from heat and let cool slightly.
Assemble the Mimosa Cake with Mixed Berries.
Cut off the top of the sponge cake and set it aside. Hollow out the inside of the cake base using the tip of a small knife and your hands (17).
Cut the removed sponge cake into small cubes to create crumbs (18)—these will be the mimosa “flowers.” Lightly soak the base and the underside of the removed top with the syrup.
Then fill the base of the cake with part of the mixed-berry cream (19) and close with the top.
Cover the outside of the cake with the remaining cream using a spatula (20) and decorate with the mimosa crumbs (21).
Place the Mimosa Cake with Mixed Berries in the refrigerator until ready to serve.
Storage
The Mimosa Cake with Mixed Berries can be stored in the refrigerator, in an airtight container, for 2-3 days.
Related recipes
Cake with chocolate, cinnamon and blackberries
Cake with chocolate and whipped cream
Saint Honoré Cake Traditional 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 Mixed Berries?
You can decorate the cake with fresh mixed berries or with dollops of whipped cream and chocolate shavings.
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.
