Light Mimosa Cake: my anti-waste and solidarity revisited recipe
This year International Women’s Day has a deep meaning for me, far from commercial logic. My thoughts go to the strength and dignity of Ukrainian women, a symbol of resilience. To honor them, I revisited a classic of Italian pastry: here is my quick Mimosa Cake made with pasta biscotto and a egg-free pastry cream.
Why choose this reinterpreted Mimosa?
Unlike the traditional recipe, I wanted to create a dessert that is more digestible, wholesome and quick to prepare — perfect for those who want an impressive but light dessert.
The base is an elastic pasta biscotto that replaces the classic Pan di Spagna, reducing baking time.
For the filling I chose an egg-free pastry cream flavored with turmeric to ensure not only a sunny, vibrant color but — being an ingredient known for its beneficial properties — it suits a dessert that aims to be “wholesome.”
Mediterranean aroma: a limoncello syrup to give freshness and character.
The Recipe: Three layers of pure poetry
The preparation is very simple: alternate layers of pasta biscotto and mock diplomat cream (light pastry cream combined with a touch of plant-based cream or Greek yogurt). The final touch? The classic “mimosa flower” effect made with the leftover pasta biscotto cubes.
CURIOSITY: Did you know that the choice of this flower in Italy, born in 1946 by the Unione Donne Italiane (UDI), was dictated by its simplicity and availability? Using it as a symbol and as a “festive covering” perfectly recalls that solidarity I mentioned.
Other sweet recipes to celebrate special occasions that you might like:
- Difficulty: Medium
- Cost: Moderate
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: baking pan 14.2 x 12.6 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, at no extra cost to you!
- 17 fl oz milk
- 5 tbsp cornstarch (maizena)
- 1/3 cup brown sugar
- 3/4 cup whipping cream (for whipping) (already sweetened)
- 1 tsp vanilla extract
- 1 tsp ground turmeric (level)
- 1 lemon zest (untreated)
- 2/3 cup all-purpose flour ("00" flour equivalent)
- 2.5 tbsp cornstarch
- 1/3 cup brown sugar
- 4 eggs (medium)
- 2 2/3 tbsp peanut oil
- 1 pinch salt
- 2 tbsp limoncello
- 3 tbsp water
- Some scraps of pasta biscotto
- as needed powdered sugar
Tools
- 2 Mixing bowls
- 1 Hand whisk
- 1 Small saucepan
- 1 Bowl
- 1 Plastic wrap
- Electric beaters
- 1 Sieve
- 1 Baking sheet / pan
- 2 Parchment paper
- 1 Spatula
- 1 Tea towel
- 1 Knife
Steps
Start by preparing the mock diplomat cream in advance so it is already cold when you use it. In a bowl, sift the cornstarch and mix it with the turmeric using a hand whisk or a wooden spoon.
In a saucepan, warm the milk for a few minutes with the zest of one untreated lemon and the brown sugar.
Then dissolve the cornstarch in a little lukewarm milk.
Once well dissolved, pour it back into the rest of the milk and continue heating until it is about to boil.
Stir constantly until it thickens. It will take only a few minutes.
Turn off the heat, add the vanilla extract and stir. Transfer the cream to a glass bowl and cover with plastic wrap directly on the surface.
Meanwhile, prepare the pasta biscotto: beat the room temperature eggs for about 6-8 minutes with electric beaters at maximum speed.
When you obtain a light, foamy mixture, add the sugar and continue beating at maximum speed for at least another 5 minutes. Since pasta biscotto has no leavening, the incorporated air is your only ally.
Then add the oil in a thin stream while continuing to beat.
Gradually fold in the sifted flour, cornstarch and baking powder and finally the pinch of salt.
Once the batter is ready, spread it onto a baking tray lined with parchment paper and level it with the help of an offset spatula to a thickness of about 7-8 mm (roughly 1/4 inch). If the layer is too thin it will burn; if it’s too high it will become a classic sponge cake and lose elasticity.
Place in a preheated oven at 374°F (conventional) for about 8-9 minutes. Keep a close eye in the final minutes, as baking time can vary significantly between ovens; do not overcook (the surface should be just golden and still light in color — if it turns brown it will dry out and break like a cracker). Turn off the oven and remove the tray.
Cover with a sheet of parchment and flip it over.
Carefully remove the old sheet of parchment paper.
Cover with a clean tea towel and let it cool completely. This step traps the steam inside, keeping it flexible and ready to be cut into layers.
While it cools, whip the very cold cream from the fridge (including bowl and whisks) until you obtain a stiff and firm texture, then fold it gradually into the now-cooled cream with a spatula, leaving a couple of tablespoons aside for the final decoration.
Once the pasta biscotto has cooled, trim about 1 cm (approximately 3/8 inch) from the outer edges which are always the driest, and cut it into 4 equal parts or as you prefer. The irregular edges will be used to create the mimosa effect on top. Assemble the cake by brushing each layer with water and limoncello and spreading the mock diplomat cream to create 4 layers. On the top layer, add the remaining whipped cream and finally more pastry cream.
Also cover the sides of the cake with the remaining cream and decorate the surface with the leftover pasta biscotto cut into small cubes. Finally dust with powdered sugar.
I also decorated mine with small rosettes of whipped cream.
Place in the fridge for at least 2 hours to rest and firm up before serving.
And voilà… the reinterpreted Mimosa cake is ready to be enjoyed!
Enjoy! from La Cucina di FeFè!
Photo of the slice inside with chocolate flakes on top — another delicious and visually striking alternative idea.
Storage
👉You can store the cake in the refrigerator in suitable containers for a maximum of 2-3 days or freeze it in single portions for up to 3 months.
FAQ (Questions & Answers)
1. Can I prepare it in advance?
Absolutely yes. In fact, your Mimosa is better after 6-12 hours of resting in the refrigerator. The time allows the “mock diplomat” to stabilize and the sponge to meld with the lemon and turmeric aromas.
