Today we prepare the Mimosa Cake, fragrant and delicate, perfect for celebrating a special occasion or surprising your loved ones with a homemade dessert. It’s a classic for March 8th, but it’s so tasty and impressive that it’s worth making on any occasion! The secret is to bake a light, airy sponge cake, prepare a velvety diplomat cream and a balanced syrup that keeps the cake soft without weighing it down. With a few simple tricks you’ll achieve an elegant, compact cake with an irresistible aroma, ready to win everyone over at the table. Now, let’s see together what you need to make this delightful Mimosa Cake at home:
Other similar recipes for International Women’s Day :
- Difficulty: Medium
- Preparation time: 40 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 6 medium eggs
- 6.3 oz granulated sugar (about 3/4 cup + 2 tbsp)
- 5.3 oz all-purpose flour (about 1 1/4 cups)
- 1.8 oz potato starch (about 1/3 cup)
- vanilla extract
- a pinch of salt
- 2 cups milk (about 500 ml)
- 4 egg yolks
- 4.2 oz granulated sugar for the cream (about 120 g)
- 1/3 cup cornstarch (about 40 g)
- zest of one lemon
- 3/4 cup heavy cream for whipping (about 200 ml)
- 1/3 cup water (about 100 ml)
- 1/4 cup granulated sugar (for the syrup, about 50 g)
- zest of one lemon
- 1 tbsp Limoncello (optional) (optional)
Steps
Start with the sponge cake (Pan di Spagna). Whip the eggs with the sugar and a pinch of salt until the mixture is pale and fluffy. Gently fold in the flour, potato starch and vanilla extract, stirring from the bottom up to avoid deflating the batter.
Pour the batter into a greased and floured 9-inch (22–24 cm) pan and bake in a static oven at 338°F (170°C) for about 40 minutes. Remove from the oven and sprinkle the sponge cake with a little granulated sugar. Invert it to level the surface and let it cool completely.
Meanwhile prepare the cream: heat the milk with the lemon zest. Beat the egg yolks with the sugar and the cornstarch, add the hot, strained milk and return the pan to the heat, cooking until the custard thickens.
Cover the cream with plastic wrap placed directly on the surface and let it cool, then gently fold in the whipped cream. Also prepare the syrup by dissolving the sugar in hot water with the lemon zest and add the liqueur only at the end, if using.
Cut the sponge cake into three layers, reserving the top layer (making it thinner than the other two layers) and crumble it to use for decoration. Place the first layer on the serving plate, lightly brush with the syrup and spread a layer of cream.
Cover with the second layer, brush with the syrup and cover the entire cake with the remaining cream. Press the reserved crumbled sponge cake onto the surface and sides, pressing gently so it adheres.
Chill the Mimosa Cake in the refrigerator for at least a couple of hours before serving.
Bon appétit and… see you with the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
