Eggless Mimosa Cake with Strawberries
A mimosa cake made with an eggless base and filled with cream and whipped cream, enriched with fresh strawberries! A wonder 😍 A very simple recipe to prepare with a few ingredients accessible to everyone! It’s a great idea to propose for International Women’s Day on March 8th!
Also try these eggless mimosa cakes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Eggless Mimosa Cake with Strawberries:
- 7 fl oz milk
- 1 1/2 cups all-purpose flour
- 1/3 cup potato starch
- vanilla
- 1/4 cup vegetable oil
- Half packet baking powder
- lemon zest
- 10 fl oz milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- vanilla
- lemon zest
- 1 cup whipping cream
- 2 tbsp condensed milk
- 9 oz strawberries
- 1/3 cup sugar
- Half lemon juice
- baking soda
Steps
For the preparation of the Eggless Mimosa Cake with Strawberries watch the video HERE.
Base preparation:
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Base preparation:
In a bowl, combine 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 the mixture into a floured mold, bake at 350°F for 40/50 min.
Cream preparation:
In a saucepan, combine cornstarch and sugar, and mix. Gradually add the milk while stirring. Add some vanilla and lemon peel. Cook over heat to thicken.
Remove the peel and continue stirring. Once thickened, transfer to a bowl, cover with plastic wrap, and let it cool.
Once cool, soften it with a whisk, add the whipped cream, and mix. Add the condensed milk and blend well.
Take the cooled sponge cake and level it, then trim a thin disc, trim the edge, then cut it into two equal discs.
Dice the first disc, also cut the top, and set aside for decoration.
Strawberry preparation:
Wash the strawberries well with a little baking soda.
Drain the water, then cut them. Add the sugar, lemon juice, mix, and let it rest in the fridge for a few hours.
After a few hours, drain them (but do not discard the released juice). Soak the first disc with the syrup released from the strawberries and a bit of alchermes. Add a layer of cream, level it.
Add some strawberries on top. Place the second disc, soak it, then add the remaining strawberries on top.
Cover the edge and entire surface with cream. Add the previously diced pieces on top.
Decorate as desired. Refrigerate for a few hours.
Enjoy your meal!
