How delicious and indulgent this Mimosa Cake with Custard is! A super soft sponge cake filled with Custard, which my husband absolutely loves. I chose to soak the sponge cake with Alchermes, but if the dessert will be consumed by children, it can also be soaked with blood orange juice or any other fruit juice. After my Cake for Women’s Day, today we’ll enjoy this delicious and very soft dessert.

Difficulty: Easy
Cost: Economic
Preparation time: 40 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian

333.68 Kcal

calories per serving

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Energy 333.68 (Kcal)
Carbohydrates 51.75 (g) of which sugars 36.77 (g)
Proteins 9.20 (g)
Fat 8.39 (g) of which saturated 4.28 (g)of which unsaturated 3.97 (g)
Fibers 0.47 (g)
Sodium 91.49 (mg)

Indicative values for a portion of 162 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Mimosa Cake with Custard

4 eggs
3/4 cups all-purpose flour
3/4 cups sugar
1 pinch salt
to taste all-purpose flour
to taste butter
2 cups milk
4 egg yolks
1/2 cups sugar
1 packet vanillin
1/3 cups all-purpose flour
3.4 fl oz alchermes
1 teaspoon sugar
1.7 fl oz water

What You Need for Mimosa Cake with Custard

1 Bowl
1 Mixer
1 Baking Pan
1 Small Pot
1 Spatula
1 Tray
Food Film

Procedure for Mimosa Cake with Custard

Prepare the Custard following the recipe found by clicking HERE. Once ready, place plastic wrap on the surface, so it remains soft.
Proceed to prepare the sponge cake. Meanwhile, turn on the static oven at 338°F and let it heat up.
In a bowl, place the room temperature eggs and sugar and beat with electric whisks until they become fluffy and foamy.
Using a spatula, gradually add the sifted flour along with the vanillin, stirring with upward movements to avoid deflating the mixture.
Butter and flour a 8-inch round baking pan, or use my fantastic Pan Release, whose recipe can be found by clicking here, and pour the batter inside.
Bake for about 35 minutes. At the end of baking, test the sponge cake with a toothpick because oven temperatures vary.
Let the sponge cake cool and divide it into three layers, with the middle one being thinner.
Remove all the outer crust from this disc and rub it with your hands to create crumbs that will cover the entire surface of the cake, creating the mimosa effect.
Soak the first layer of sponge cake with the alchermes diluted with water and sugar, and spread over it slightly more than half of the custard, leveling it with a spatula.
Place the second sponge cake layer on the cream and soak this as well. Spread the remaining cream on the cake, leaving some to be spread on the sides of the sponge cake.
Spread the crumbs over the surface, pressing them all around. Let the cake rest for a few hours before consuming it.
This will make the dessert even softer. Enjoy your tasting!

Annamaria’s Tips

If not filled on the same day, wrap the sponge cake in plastic wrap and store it in the fridge.

For other DESSERTS, click HERE.

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