LEMON MIMOSA CAKE 12 TABLESPOONS without a scale
The recipe for the mimosa cake, made for Women’s Day, uses a spoon to measure the ingredients, easy and fast without a scale and lots of lemon cream
Last night there was a party in my parish and I decided to bring this super delicious and easy-to-make dessert without weighing the ingredients: just have a tablespoon and voilà.
The lemon scent blends with the super creamy cream, a fantastic combination if you add a few drops of vanilla extract, as I did 🙂
Let’s see how I made it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 12 tablespoons sugar (5.3 oz)
- 12 tablespoons vegetable oil (2.5 oz)
- 12 tablespoons milk (3.5 oz)
- 12 tablespoons all-purpose flour (10.6 oz)
- 1 lemon
- 1 packet baking powder
- 5.3 oz whipping cream
- 1 lemon cream (without butter)
- 2 teaspoons vanilla extract
- 1.8 oz vanilla powdered sugar
Tools
For the successful outcome of the recipe, I recommend these tools (ADV)
- Pot
- Springform Pan
- Electric Mixer
- Hand Whisk
Steps
First, break the eggs into a bowl and add the sugar, beating well for a few minutes.
Then add the lemon zest and half of its juice, add the oil, milk, and well-sifted flour, and finally the baking powder.
Preheat the oven to 350°F.
Line a springform pan (mine is 9 inches) with parchment paper and pour our batter in: bake for about 45 minutes.
Always do the toothpick test: insert a toothpick into the cake, if it comes out clean the cake is ready.
Let it cool.
Start preparing the lemon cream: by following this link you will find very simple doses and steps: LEMON CREAM WITH WATER
Let it cool with the plastic wrap in contact.
Meanwhile, whip the cream, adding in two teaspoons of vanilla extract and the vanilla powdered sugar, until it becomes a firm cream.
Once the lemon cream is cold, add it to the cream little by little, creating a smooth and velvety cream.
Cut off the dome and set it aside.
Divide the cake into three layers, and soak with a syrup made of water and sugar (a glass of water plus a teaspoon of sugar), place the cream on top and close with the first layer.
Repeat the same steps for the second layer.
Cover with more cream and then crumble the base of the cake we set aside, recreating the famous mimosa flowers.
The LEMON MIMOSA CAKE 12 TABLESPOONS is ready, let it set in the fridge for a couple of hours before serving.
Storage
Store it in the refrigerator well sealed in a cake container.
