The mimosa cake gluten-free and lactose-free is a real treat for the palate: soft and full of diplomat cream. This mimosa cake is made with plant-based ingredients such as plant cream and soy drink, which can be substituted with lactose-free products in the same amounts.
The mimosa cake dates back to the 1950s and was created by Adelmo Renzi, a chef originally from San Filippo di Contigliano in the province of Rieti. It became famous in 1962 when it took part in a cake competition in Sanremo as a tribute to the city of flowers and won. Its name comes from the small pieces of sponge cake arranged on the surface that resemble mimosa flowers.
The mimosa cake is the classic dessert prepared for March 8, International Women’s Day. I also recommend the citrus mimosa roll gluten-free and lactose-free.
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- Difficulty: Medium
- Cost: Moderate
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: International Women’s Day
Ingredients
- 10.6 oz eggs (about 6 large)
- 1 1/8 cups gluten-free rice flour
- 1/4 cup gluten-free potato starch
- 1 pinch salt
- 1 cup sugar
- 6 pcs egg yolks
- 1/2 cup sugar
- 3 tbsp gluten-free corn starch (Maizena)
- 3 tbsp rice starch (gluten-free)
- 2 cups milk (lactose-free under 0.01% or plant-based)
- 1 pcs vanilla bean
- 1 cup whipping cream (lactose-free under 0.01% or plant-based)
- 1/2 vanilla bean (alternative: 1/2 vanilla bean)
- 1/4 cup gluten-free powdered sugar
- 3.4 fl oz limoncello
- 1 1/4 cups water
Tools
- 3 Bowls
- 1 Mixer
- 2 Pans – removable springform pan 9 in (22 cm)
- 1 Whisk
- 1 Spatula
Steps
Whip the eggs in a stand mixer or with an electric hand mixer together with the sugar, salt and flavorings. The mixture should be voluminous, pale and foamy — this will take about 12-15 minutes.
Gently fold in the sifted flour mixed with the potato starch, a little at a time, using a spatula and lifting motions. Pour the batter into the previously greased (or oiled) and floured 9-inch (22 cm) pans.
Bake in a static (conventional) oven preheated to 356°F (180°C) for 20-25 minutes; perform the skewer test. Remove from the oven and let cool slightly before unmolding; then cool completely on a tray or a cake rack.
Split the vanilla bean and scrape out the seeds. Bring the soy drink (or chosen milk) to a boil with the empty vanilla pod. Whisk the egg yolks with the sugar, add the vanilla seeds and finally add the starches.
Once the milk reaches a boil, pour the egg mixture into the milk. Cook for about 1 minute, stirring constantly with a whisk.
Cool the pastry cream quickly in an ice bath, or in the freezer after covering it with plastic wrap directly on the surface to prevent a skin from forming.
Pour the cream into a bowl. Scrape the vanilla seeds from the pod and add them to the cream. Begin whipping and add the powdered sugar. Whip until the cream is thick but not stiff.
Mix the limoncello with the water and set aside.
Fold the whipped cream into the pastry cream in three additions: mix the first portion with a whisk to combine well, then incorporate the remaining portions with a spatula to avoid deflating the mixture.
Cut each sponge cake (pan di Spagna) into 2 layers and remove the crust. Place one base on a serving tray or plate.
Brush the sponge base with the limoncello mixture and fill with one third of the prepared cream. Place the second layer on top, brush and fill with another third of the cream. Close the cake with the third layer and brush it as well.
Crumble the last sponge layer. Cover the entire cake with the remaining cream and decorate the surface with the sponge crumbs.
Refrigerate for at least 4 hours before serving your classic mimosa cake.
WARNING: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they are free from gluten contamination.
Tips
Store in the refrigerator for up to 4 days.
Store in the refrigerator for up to 4 days.
Store in the refrigerator for up to 4 days.
FAQ (Questions & Answers)
Which plant-based drinks can I use besides soy?
You can use almond milk or oat milk.
Which lactose-free cream should I use?
You can use plant-based whipping cream or lactose-free cream. It is important to choose products suitable for whipping.
How long does the mimosa cake last without gluten and lactose?
In the refrigerator: 2–3 days
Unfilled sponge cake (pan di Spagna): can be frozen for up to 1 month.Can it be prepared in advance?
Yes, the sponge cake and the creams can be made the day before; final assembly should be done shortly before serving to preserve softness.
Is it suitable for celiacs?
Yes, if all ingredients are certified gluten-free, including flavorings and any liqueur used in the soak.
Which pans should I use?
A round pan of about 9–9.5 inches (22–24 cm) will give the classic round shape. Always line with parchment paper or grease with vegetable margarine.
