Berry Pinwheel Mimosa Cake
A unique mimosa cake made in a pinwheel style and filled with a delicious berry cream. A show-stopping dessert, especially when sliced, will amaze everyone! A fairly simple cake made with a very elastic base that never breaks, I always use it to make rolls and pinwheel cakes. The mimosa is usually prepared on March 8th, but since I adore it, I make it all year round.
Also try these pinwheel cakes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Berry Pinwheel Mimosa Cake:
(35×35 cm pan)
- 4 egg whites
- 4 egg yolks
- 70 grams flour
- 1/3 cup vegetable oil
- 80 grams sugar
- lemon zest
- vanilla
- 4 tbsp water (Hot)
- salt
- 8.8 oz berries
- 7 oz white chocolate
- 25 grams sugar
- 5 grams gelatin sheets
- 150 grams pastry cream
- 1/2 cup whipped cream (Lightly whipped)
- to taste berries
Steps
To prepare the Berry Pinwheel Mimosa Cake watch the video HERE.
First, separate the yolks and egg whites. Add sugar to the egg whites and beat with an electric mixer. Add yolks, a pinch of salt, lemon zest, vanilla, and the hot water,
Beat until creamy. Add the oil. Gradually add the flour and mix well. Gently fold in the beaten egg whites, a little at a time, with gentle movements from top to bottom.
Pour the mixture into the pan, spread, and level it. Bake at 350°F for about 20 min. As soon as it’s out of the oven, flip it over, remove the attached parchment paper, and let it cool.
Preparation of the berries:
In a saucepan, put the berries and sugar, and cook for about 10 min, stirring occasionally. Finally, add the gelatin previously soaked in cold water.
Add the chocolate and mix well to melt it. Blend with an immersion blender and let it cool slightly.
In a bowl, put the cream, add about half of the berry mix, the whipped cream, and mix well.
Assembly:
Take the cooled base, trim the edges.
Cut 5/6 strips of the same size. Lightly moisten with syrup and flavorings of choice (I chose the juice released from the berries). Spread a layer of the prepared berry mix (the remaining half) over the entire surface. Add a layer of cream on top.
Add some berries. Roll the first strip onto itself and place it in the center of the plate. Add the other strips around to create the pinwheel.
Cover the edge with the remaining cream. Cut the base scraps into small cubes and place them on top as desired.
Cover the edge with some sponge cake or crumbled cookies and decorate as desired.
Bon appétit!
