Mimosa cake with mascarpone cream, a very soft sponge cake and without yeast, a limoncello soak and a delicious cream with whipped cream and mascarpone, this is my proposal for today for Women’s Day. I enriched the cake also with pistachio crumbs and I must say that it was a real success to bring it to the table and serve it to my guests. After filling the cake, I completed it by spreading part of the sponge cake reduced to small crumbs on the surface, which gives the idea of the mimosa flower. I assure you that the women in your family (and not only) will appreciate it.
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- Difficulty: Medium
- Cost: Moderate
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
- Energy 471.35 (Kcal)
- Carbohydrates 46.93 (g) of which sugars 30.95 (g)
- Proteins 6.68 (g)
- Fat 28.70 (g) of which saturated 10.52 (g)of which unsaturated 1.70 (g)
- Fibers 0.43 (g)
- Sodium 90.80 (mg)
Indicative values for a portion of 150 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 the Mimosa Cake with Mascarpone Cream
- 4 eggs
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/4 cup mascarpone
- 1 1/4 cup vegetable whipping cream
- 1/4 cup powdered sugar
- 1/4 cup limoncello
- 2 tbsp water
- as needed butter
- as needed all-purpose flour
What you need for the Mimosa Cake with Mascarpone Cream
- 1 Hand Mixer
- 1 Manual Whisk
- 2 Bowls
- 1 Small Bowl
- 1 Brush
- 1 Baking Pan
- 1 Spatula
Procedure for the Mimosa Cake with Mascarpone Cream
First, prepare the sponge cake. Preheat the static oven to 340°F and let it heat up.
Place whole, room temperature eggs along with the sugar in a bowl and beat them with the electric mixer until they become fluffy and frothy.
This time, using a manual whisk or a spatula, gradually add the sifted flour, mixing with movements from top to bottom, to avoid deflating the mixture.
Butter and flour a round baking pan with a diameter of 8 inches, or use my fantastic Pan Release, whose recipe can be found by clicking here, and pour the batter into it.
Let it bake for about 30 minutes. At the end of baking, insert a toothpick into the sponge cake to see if it is cooked: it should come out dry.
The baking of the sponge cake should be monitored because not all home ovens are the same.
Allow the sponge cake to cool and divide it into three layers. Separate them and scrape the inside of the top part with your fingers to obtain crumbs to cover the surface of the cake.
For the cream, place the mascarpone and sugar in a bowl and work with the electric mixer. Add the cold whipped cream and whip well.
Moisten the first sponge cake disc with limoncello diluted with water and spread half of the cream with whipped cream and mascarpone over it, leveling with the spatula.
Place the second sponge cake disc on the cream and soak it with the soak. Spread the remaining cream on the cake, leaving a little to be spread on the sides of the cake.
Now, sprinkle the crumbs on the surface of the mimosa cake, while the pistachio crumbs should be placed on the outer edge of the cake, trying to press them a little.
The cake was placed on a serving plate before filling; otherwise, it becomes difficult to move it afterward.
Under the sponge cake, I placed aluminum foil strips to avoid dirtying the plate, which I gently removed once the decoration was complete.
Let the cake rest in the fridge for at least a couple of hours. Overnight would be even better so that both the soak and the cream can moisten the sponge cake well.
Enjoy your tasting and Happy Women’s Day!
FAQ (Questions and Answers)
If there are leftovers, how do I store the cake?
You can store it in an airtight container, well-sealed, and consume it within two days.
If I don’t want to use an alcoholic soak, how can I replace it?
You can soak the cake with milk and fruit juice.
