The classic mimosa cake gets its name from the flower because the crumbs of Sponge Cake that decorate the cake resemble the mimosa, making this delightful cake a symbol of this celebration.
The mimosa cake is truly festive and especially very good, I think it can be made on various occasions throughout the year, not just on March 8th!!
Make the mimosa cake yourself and if you have little time, prepare the sponge cake the day before, so the next day you only have to prepare the cream and assemble the cake.
Let’s make the classic mimosa cake together!
If you make this or other recipes from my blog, feel free to send me your photos and I will post them on my Facebook page with your name.
approx. 460 kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 10 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Winter, Spring, International Women's Day
Ingredients for the Mimosa Cake
- 2 1/2 cups All-purpose flour
- 6 medium eggs
- 1 cup Sugar
- 1 packet Vanillin
- 6 Egg yolks
- 4 cups Whole milk
- 4 tbsp Sugar
- 4 tbsp Cornstarch (maizena)
- 2 packets Vanillin (or 1 tsp of liquid vanilla)
- 200 g Hoplà cream or fresh cream
- 200 ml Rum (or Creole)
- 100 ml Water
Tools
- 1 Ring Cake Ring
Preparation of the Classic Mimosa Cake
Preparation of the sponge cake
Beat the eggs with sugar in a mixer or a stand mixer until the mixture is fluffy and frothy.
Then add the sifted powdered vanillin or the liquid one, mixing everything by hand with a spatula.
Combine the sifted flour and work the mixture gently until fully incorporated.
Once the mixture is ready, transfer it to a greased and floured baking pan, or into a 9.5-inch silicone mold, and bake in a preheated oven at 356°F for about 40 minutes, checking doneness.
Preparation of the chantilly cream
Let’s prepare the chantilly cream by taking a pan and adding the eggs, sugar, vanilla, and a little milk.
Place the pan on low heat and mix everything using electric beaters, gradually adding more milk until it’s all used, then add the cornstarch or flour and blend again.
Continue cooking, stirring with a wooden spoon, being careful not to create lumps; if needed, help yourself by stirring with the electric beaters.
The cream is ready when bubbles appear and it starts detaching from the pan while stirring.
It should not be too liquid.
Once done, transfer the cream into a glass container and cover it with cling film, placing it in contact with the cream to prevent a crust from forming on the surface.
Let it cool in the refrigerator for at least 1 hour before use, stirring occasionally.
Whip the cream until very firm and then mix it with the cooled cream, stirring well.
Final preparation
Take the sponge cake and cut it into 3 discs…..
…..leave on the plate the disc that will serve as the base and scrape it with a fork to create crumbs, leaving the edge intact, and set them aside for the topping.
Soak the base disc with rum diluted with water, add a layer of cream and put the second disc, soak the second disc and add another layer of cream.
The third disc should be soaked while on a work surface, then carefully place it on top of the cake, ensuring that all the discs align properly; if unsure, use a cake ring.
Once the cake is assembled, let it rest for an hour in the fridge…….
……….then apply a light layer of cream all over the cake, also covering the sides.
