Crumpled sponge cake, diplomat cream, pineapple or strawberries… and it’s immediately Mimosa Cake. A great classic to prepare and serve on March 8th for International Women’s Day.
The decoration recalls the small yellow mimosa flowers, symbol of this celebration: this is precisely where the name “Mimosa Cake” comes from.
- Difficulty: Easy
- Cost: Low cost
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup potato starch (fecola di patate)
- 5 eggs (medium)
- salt
- 3/4 cup granulated sugar
- 1 2/3 cups milk
- 2 egg yolks
- 2 1/2 tbsp all-purpose flour
- 2 1/2 tbsp cornstarch (maize starch) (or 1 7/8 tbsp wheat starch)
- 1 packet vanillin (vanillina)
- 1/2 cup + 2 tbsp granulated sugar
- 1/4 lemon zest (grated)
- 3/4 cup + 2 tbsp sweetened whipping cream (for whipping)
- 6 slices pineapple, canned in syrup
Tools
- Hand mixer
- Springform pan
- Serving tray
Preparation
Begin preparing the Mimosa Cake starting from the sponge cake (Pan di Spagna). Follow the recipe here.
If needed, add part of the milk gradually to soften it.
Then add the flour and the starch sifted together with the vanillin and the lemon zest. Mix while incorporating the remaining milk little by little, always in a thin stream.
Place the saucepan over low-medium heat and cook, stirring slowly and continuously. As soon as it reaches a boil, the cream will start to thicken: turn off the heat and let it cool completely.
The sponge cake must also cool completely before proceeding with assembling the Mimosa Cake.While you wait, you can get ahead by whipping the cream. I recommend keeping it in the refrigerator at least 12 hours before using it so it whips more easily.
Then cut the pineapple slices into small pieces and set them aside.
Don’t discard the syrup: it will be used as the soak for the cake.
Now start assembling the cake. Cut the top of the sponge cake for a maximum thickness of 3/8 in (1 cm) and set it aside: it will serve as a “lid.” Score the edges leaving them about 3/16 in (0.5 cm) thick, then hollow out the interior with the help of a spoon or a palette, removing all the central part without breaking the base. Crumble the removed sponge cake and set it aside.
In a bowl combine the pastry cream and half of the whipped cream. Work with a whisk until you obtain a smooth, well-blended cream: this will be the diplomat cream.
Take the pineapple syrup and lightly brush the base and the edges of the sponge cake, being careful not to soak it too much to avoid the cake collapsing.
Fill half of the hollowed space with the cream, distribute the pineapple pieces on top and cover with the remaining cream, leveling it up to the edge height.
Cover with the sponge disc set aside at the beginning, then cover the surface with a light layer of whipped cream.
Now distribute the crumbled sponge cake all over the cake, covering it completely.
Let rest in the refrigerator for at least 3 hours before serving so that it firms up well and the flavors meld perfectly.
Other recipes:
Artichoke lasagna
Orange juice and oats loaf cake
Strawberry jam
