The lemon mimosa cake with lemon cream (lemon curd) is a fresh and delicate twist on the classic mimosa cake, made with sponge cake and diplomatic cream.
A dessert that has become one of the symbols of International Women’s Day, with everyone having their favorite version.
I love the scent of citrus in desserts, as they provide an unmatched taste and fragrance, so I created my own version.
My mimosa cake is also less fatty than the classic one, as it contains no cream or milk, just a small amount of butter in the cream.
The recipe does not include the use of food coloring, so you’ll have a cake with a delicate yellow color.
If you want to accentuate it, you can add a little yellow food coloring to the sponge cake batter.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 2,983.74 (Kcal)
- Carbohydrates 521.59 (g) of which sugars 326.74 (g)
- Proteins 57.94 (g)
- Fat 88.09 (g) of which saturated 46.98 (g)of which unsaturated 40.17 (g)
- Fibers 4.08 (g)
- Sodium 722.13 (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
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 3 tbsp water (boiling)
- 3 eggs
- 1 tsp baking powder
- lemon zest (grated from 1 lemon)
- 1 cup water
- 1/8 cup sugar
- drops lemon
- 3 1/4 cups water
- 3/4 cup potato starch (or corn starch)
- 3 yolks
- lemon zest (grated from 1 lemon)
- 3/4 cup sugar
- 2 tbsp all-purpose flour
- 1/2 cup lemon juice
- 1/4 cup butter
- 1 pinch salt
Tools
- Cake Pan Non-stick springform 8 inches
- Electric Mixer
- Citrus Grater
- Citrus Juicer
- Knife long cake slicing
Preparation
To prepare the lemon mimosa cake with lemon cream, after making the cream following my indicated procedure by clicking on lemon cream, take care of the lemon sponge cake.
With an electric mixer, beat the egg whites until stiff, separately beat the yolks with boiling water until they become frothy.
To these, add 6 tbsp of sugar and the grated zest of 1 lemon, mixing continuously with the electric mixer.
To the yolk mixture, then add the stiff egg whites, and from now on work with a silicone spatula from bottom to top.
At this point, add the remaining sugar and then gradually the sifted flour with baking powder, incorporating it as it is added.
When you have a homogeneous mixture, pour it into a greased and floured preferably springform pan. Bake at 356°F (180°C) for half an hour, in a preheated, static oven, in the central part of the oven.
Do not open before 20/25 minutes and perform a toothpick test before removing from the oven.
Let it cool slightly and then gently remove it from the mold.
The sponge cake for the lemon mimosa cake is ready.
Take the lemon cream and work it with an electric mixer.
With a sharp knife, remove the outer part of the now cold sponge cake, both on the sides and the top.
Cut the sponge cake with a long knife and hollow out both the upper and lower discs of part of their crumb.
Cut it into cubes.
Make a syrup with water, sugar, and a few drops of lemon and use it to evenly moisten the base, do not overdo it.
Pour two-thirds of the cream onto the cake.
Close with the top lid, also soften it with the syrup, and then, with the remaining cream, cover the entire cake using a knife.
Now adhere all the crumbs to the cake.
Your lemon mimosa cake with lemon cream is ready.
Let it rest for a few hours in the fridge before serving.
Storage
In the fridge, in an airtight container for up to three days.
In the fridge, in an airtight container for up to three days.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
