The perfect cake for March 8, fresh and creamy

The egg-free strawberry mimosa tart is an elegant, fresh dessert perfect for celebrating March 8.
An original take on the classic mimosa cake, made with a soft egg-free base and a light cream of mascarpone, whipping cream and strawberries.
It’s a show-stopping but very easy cake to make: the sponge cubes on top recall the mimosa flowers, while the strawberries keep the dessert fresh and delicate.
Perfect for a party, a birthday or a special dinner 💛

Try these other egg-free mimosa variations:

Difficulty: Very easy
Cost: Low cost
Preparation time: 30 Minutes
Portions: 8/10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Women's Day, All seasons

Ingredients

pan size: 11 in

1 2/3 cups all-purpose flour
7 fl oz milk
1/3 cup neutral vegetable oil
6 tbsp potato starch
3/4 cup granulated sugar
1/2 cup Greek yogurt
1 2/3 cups strawberries
1 cup mascarpone
1 cup whipping cream
1/2 cup granulated sugar
strawberries (For the decoration)

Steps

Preparation video HERE.

Let’s prepare the cream
First wash and hull the strawberries, then finely chop them.
In a bowl put the mascarpone and sugar and beat with a mixer.
Add the whipping cream and whip until you obtain a thick cream.
Finally add the chopped strawberries and gently fold them in.
Chill the cream in the refrigerator.
Prepare the base
In a bowl put:
flour
sugar
potato starch
baking powder
Mix well.
Add:
yogurt
oil
milk
Mix until you obtain a smooth batter.
Pour the batter into the buttered pan.
Reserve a little batter and pour it into a smaller pan — it will be used to make the mimosa cubes.
Bake at 356°F for about 30–35 minutes.
Let cool completely.
Assembly
Turn the base out and remove it from the pan.
Splash lightly with a syrup of your choice.
Put the cream in a piping bag and pipe many small rosettes over the base.
Slice some strawberries and decorate as desired.
Cut the sponge cake made from the reserved batter into cubes and distribute them on top to create the mimosa effect.
Chill in the refrigerator for at least 2–3 hours.