Every year I love to prepare the mimosa cake during this period, but every year I necessarily have to make a variation… I don’t know if you’ll ever see a classic Mimosa cake on my blog 😂

My Mango Mimosa Cake consists of three layers of soft sponge cake with a limoncello syrup, diplomatic cream with mascarpone, mango puree, and diced mango.

The cake is covered with the same filling cream, decorated with cubed and crumbled sponge cake, finally mango cubes and edible flowers.

Let’s see the recipe 👇

Difficulty: Easy
Cost: Budget-friendly
Rest time: 2 Hours
Preparation time: 2 Hours
Portions: 10
Cooking methods: Oven
Cuisine: Italian

Ingredients

4 eggs (at room temperature)
2 egg yolks
3/4 cup sugar
3/4 cup all-purpose flour
1/4 cup potato starch
2 1/2 tbsp vegetable oil (optional)
1 lemon (zest grated)
1 tsp vanilla extract
1 1/4 cups whole milk
3/8 cup heavy whipping cream
3/4 cup sugar
3 egg yolks
3/16 cup all-purpose flour
3/16 cup cornstarch
as needed lemon zest
as needed vanilla extract (or seeds from a pod)
9 oz mascarpone
3/8 cup whipped cream
1 tbsp powdered sugar
1 mango (ripe)
1 lemon
1/3 cup water
3 tbsp sugar
3 tbsp limoncello

Tools

Stand mixer
Bowls
Spatula
Pot
Whisk
Cake pan 7 inches
Immersion blender

Steps

Prepare the custard. In a saucepan, heat the milk with the vanilla and 2/3 pieces of lemon zest, meanwhile in a separate bowl beat the egg yolks with the sugar until pale and fluffy, then add the starch and flour.
Temper the egg yolk mixture with some of the milk and then pour everything into the saucepan.
Cook on low heat, stirring constantly, when it starts to thicken and bubble the cream is cooked.
Remove the lemon zest and pour into a glass bowl, cover with cling film in contact and let cool. Once at room temperature, move to the fridge.
Peel the mango and extract the pulp.
Blend 150 g of pulp with the juice of half a lemon, dice the rest and mix with the juice of half a lemon. Store in the fridge until ready to use.
Place whole eggs and egg yolks in the stand mixer bowl, start whisking gradually increasing speed, add the sugar and whisk for 10/15 minutes.
Lower the speed to minimum, add the oil in a thin stream, the grated zest of one lemon, and a teaspoon of vanilla extract. Finally, add the mixed and sifted flours, mix with a spatula to not deflate the mixture.
Line two 7-inch cake pans with parchment paper and pour in the mixture.
If you don’t have two pans of the same size, you can bake separately.
Bake at 340°F for about 20 minutes, always do the toothpick test for doneness.
Let cool.
For the syrup, pour water, sugar, and limoncello in a saucepan, bring to a boil, when the sugar is dissolved turn off and let cool.
Complete the cream, in a bowl whip the mascarpone with the cream and powdered sugar, add the previously prepared custard quickly with the whisks.
Take the sponge cakes, remove the surface film, and cut them in half to get 4 discs.
Place the first disc, soak with limoncello syrup, cover with a layer of cream (about 1/3), spread some tablespoons of puree and the mango pieces.
Continue in the same way with the second layer and finish with the third.
With the remaining cream, cover the entire cake and make some dollops using a piping bag and a star tip.
Cover the cake with part crumbled and part cubed sponge cake, the mango cubes, and edible flowers.
Let rest at least two or three hours in the fridge.