The mimosa cake is one of the most loved desserts of the Italian tradition. Elegant, soft and rich in cream, the mimosa cake is the signature dessert for March 8th, International Women’s Day.
The mimosa cake originated in the 1950s, created by Adelmo Renzi, a chef from San Filippo di Contigliano in the province of Rieti. It became famous in 1962 when he entered a cake competition in Sanremo with the intent of paying tribute to the city of flowers, and he won.
Its name comes from the pieces of sponge cake arranged on the surface, which resemble mimosa flowers. The mimosa cake is the classic dessert for March 8th, Women’s Day, made of a sponge cake (pan di Spagna) filled with two layers of diplomat cream. For an alternative to the classic mimosa cake you can try the pineapple mimosa cake, light and refreshing.
If you cannot eat gluten or lactose, you can find two alternatives: the gluten- and lactose-free mimosa cake or the citrus mimosa roll.
If you don’t want to miss any new recipes follow me on my Facebook page, my Instagram profile and my YouTube channel.
Discover other cake recipes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Portions: 8People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 6 pcs eggs (about 300 g)
- 1 cup granulated sugar
- 1 1/3 cups all-purpose flour (00 flour)
- 5 tbsp potato starch
- 1 pinch salt
- 1 piece vanilla bean
- 2 cups whole milk
- 5 pcs egg yolks
- 2/3 cup granulated sugar
- 3 tbsp cornstarch
- 3 tbsp rice starch
- 1 piece vanilla bean
- 1 pinch salt
- 1 cup heavy cream (for whipping)
- 1/2 cup powdered (confectioners') sugar
- 1 piece vanilla bean
- 1/2 cup granulated sugar (for syrup)
- 1 1/4 cups water
- 1 tbsp liqueur
Tools
- 3 Bowls
- 2 Springform pans (or 9-inch cake pans)
- 1 Hand mixer or stand mixer
- 1 Spatulas
- 1 Whisk
Steps
Whip the eggs in a stand mixer or with an electric hand mixer together with the sugar, salt and flavorings. The mixture should become voluminous, light and foamy; this will take about 12–15 minutes.
Gently fold in, with a spatula and using upward motions, the sifted flour mixed with the potato starch, adding it little by little. Pour the batter into two 9-inch pans (previously buttered and floured).
Bake in a conventional oven preheated to 356°F for 20–25 minutes; do the toothpick test. Remove from the oven and let the cakes cool slightly before removing from the pans, then cool completely on a tray or a wire rack.
Split the vanilla bean lengthwise and scrape out the seeds with a knife.
Pour the milk into a saucepan with the vanilla bean and bring to a gentle boil over low heat.Place the vanilla seeds with the egg yolks and sugar in a bowl and whisk together thoroughly.
Add the starches and the pinch of salt.Pour the egg mixture into the hot milk, whisking continuously.
Cook until thickened, stirring constantly, about 5 minutes over low heat.Remove from the heat and transfer to a cool bowl.
Cover with plastic wrap directly on the surface and cool quickly in an ice bath, then refrigerate for at least 3 hours.Pour the cream into a bowl with the powdered sugar and the seeds of the vanilla bean.
Beat with an electric mixer at high speed until the cream is glossy and semi-whipped.
Keep refrigerated.Pour 1/3 of the semi-whipped cream into the pastry cream and whisk to loosen the mixture and make it homogeneous.
Then add another 1/3 of the cream, but fold it in with a spatula using upward motions so as not to deflate it.
Once incorporated, add the remaining cream using the same method.
Keep refrigerated, covered with plastic wrap directly on the surface, until ready to use.Put the water and sugar in a small saucepan and bring to a boil. Let it cool slightly and add the liqueur.
Slice each sponge cake into 2 layers and remove the thin crust; you will have 4 sponge cake layers in total.
Place one layer on a serving plate or board.
Brush the base with the syrup, fill with one third of the cream. Place the second layer, brush with syrup and fill with another third of the cream. Close the cake with the third layer and brush with syrup.Crumble the last sponge cake layer. Cover the entire cake with the remaining cream and decorate the surface with the crumbled sponge cake to resemble mimosa flowers.
Chill for at least 4 hours in the refrigerator before serving your classic mimosa cake.
Tips
Keeps in the refrigerator for 3 days. It is not recommended to freeze the cake already assembled.
Use room-temperature eggs and beat the sponge cake batter well.
Let it rest in the fridge for at least 4 hours and serve at 46°F–50°F (8°C–10°C).
Variations of the Mimosa Cake
Pineapple mimosa cake: add drained pineapple chunks to the cream for a fresh, tropical flavor.
Strawberry mimosa cake: perfect in spring, with fresh strawberries in the filling.
Chocolate mimosa cake: replace part of the flour with unsweetened cocoa powder and add chocolate chips.
Lemon mimosa cake: add grated lemon zest to the cream for an intense aroma.
FAQ (Questions & Answers)
Can I make the mimosa cake gluten-free and lactose-free?
Of course — click here for the full recipe.
Can I prepare the mimosa cake only lactose-free?
Yes, you can use lactose-free or plant-based products in the same amounts.
Can it be prepared the day before?
Yes, in fact it is recommended.
Can I freeze the sponge cake (pan di Spagna)?
Yes, separately.
