Here is the recipe for the Mimosa Cake, the dessert I prefer to make as a birthday cake. It is a very delicious dessert with a delicate, not too sweet flavor, and as they say… it goes down well. Layers of sponge cake alternated with diplomatic cream and flavored with Maraschino liqueur make this dessert a delight for all palates. You can vary it with other creams and syrupy fruits like the Mimosa Cake with Peaches.
Recipe from 09/23/2016 updated
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs (medium)
- 1 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 1 vanilla pod
- 1 2/3 cups whole milk
- 3 egg yolks (medium)
- 1/4 cup sugar
- 3 tbsps cornstarch
- 1 tbsp rice flour
- Half vanilla pod
- Half lemon (whole peel)
- 1 1/4 cups whipping cream
- 1 1/2 tbsps powdered sugar (to sweeten the cream)
- 1/2 cup maraschino
Tools
- Kitchen scale
- Springform Pan 8.7 inches
- Thermometer
- Stand Mixer
- Electric Whisks
- Sieve
- Parchment Paper
- Casserole
- Squeeze Bottle for Syrups
Steps
Preheat the static oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare the baking pan greased and floured or lined with parchment paper. Pour the eggs and sugar into a bowl and whip them in a bain-marie over active heat until the mixture reaches 104 degrees Fahrenheit (40 degrees Celsius). Remove from heat, add the vanilla bean seeds, and pour into a planetary mixer, beating for 20 minutes.
At this point, add the flours using the sieve and mix with a spatula from bottom to top to avoid deflating the mixture. Pour the batter into the 8.7-inch (22 cm) pan and bake at middle height for 30 minutes. Let rest for 5 minutes with the oven door ajar, then take it out, let it cool on a rack, and keep it in the fridge for a few hours so that the layers can be cut more easily. I prepare it the day before, and once cooled, I wrap it in plastic wrap, and it keeps just fine.
Pour the milk into a saucepan, add the lemon peel, and bring to a boil. Whip the yolks with the sugar and the seeds of the vanilla bean with the whisks. Add the powders, continuing to beat for a few minutes. Pour into the milk, having first removed the lemon peel, and mix quickly with a whisk. Let the cream cool covered with plastic wrap, and when it is cold, gradually add the sweetened whipped cream.
Cut the sponge cake into three layers, removing the crust around and on top. Use the last disc to prepare the dice. Moisten the discs with Maraschino, fill with the cream, and, lastly, adhere the sponge cake cubes to the cream.
