Egg-Free Mimosa Cake with Pistachio
Another mimosa cake made without eggs and filled with a delicious pistachio cream, obviously also without eggs ☺️ and then covered with cubes. A very simple recipe that we can all prepare at home.
Try these egg-free mimosa cakes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Egg-Free Mimosa Cake with Pistachio:
8-inch mold
- 7 oz milk
- 1 cup sugar
- 1.5 cups all-purpose flour
- 0.5 cup potato starch
- vanilla
- Half packet baking powder
- 3.5 tbsp vegetable oil
- lemon zest
- 3.5 tbsp liquid cream
- 7 oz milk
- 0.33 cup sugar
- 1.5 tbsp butter
- 1.5 tbsp rice starch
- 1.5 tbsp cornstarch
- vanilla
- 0.5 cup pistachio cream
- 0.5 cup whipped cream
Steps
The preparation of the Egg-Free Mimosa Cake with Pistachio is very simple, watch the video HERE.
Base preparation:
In a bowl, put the milk, oil, vanilla, lemon zest, sugar, and mix. Add the potato starch.
Gradually add the flour while stirring. Add the baking powder and mix. Pour into a floured mold, level, and bake at 356°F for about 40/50 minutes.
Once baked and cooled, remove from the mold, level by cutting the dome if necessary, then cut a thin disc and also the crust on the edge, then divide into two equal discs.
Cut the first disc, the thinnest one, into cubes, optionally also cut the dome and keep the cubes for decoration.
Cream preparation:
First, heat the milk with the lemon peel and cream.
In a bowl, place the sugar, rice starch, cornstarch, and mix. Gradually add the boiling milk while stirring. Add some vanilla.
Cook in the microwave until it thickens (it will take a few minutes). Take it out every minute to stir. Once thickened, add the butter and remove the peel.
Detach from the edges then cover and let cool. Once cold, add the pistachio cream and mix.
Assembly:
Place the first sponge cake disc, soak with water and sugar syrup, add a layer of cream. Place the second disc,
soak, add another layer of cream. Cover the edge and the entire cake with whipped cream.
Place the previously cut cubes on top. Decorate as desired.
Enjoy!
