Here I am again with my favorite cake but this time I propose the Mimosa Cake with canned peaches. The ingredients don’t change, nor does the procedure. I added canned fruit and for the syrup I used the syrup together with the liqueur. The result? It’s always a big success!
Other recipes
- Difficulty: Medium
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 440.78 (Kcal)
- Carbohydrates 68.46 (g) of which sugars 46.96 (g)
- Proteins 9.58 (g)
- Fat 15.90 (g) of which saturated 3.13 (g)of which unsaturated 3.15 (g)
- Fibers 1.07 (g)
- Sodium 49.21 (mg)
Indicative values for a portion of 188 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
- 5 eggs (about 250 g)
- 3/4 cup sugar
- 1 1/4 cup all-purpose flour
- 1/3 cup potato starch
- 1 vanilla bean
- 1 pinch fine salt
- 1 3/4 cups whole milk
- 3 egg yolks (medium)
- 1/4 cup sugar
- 2 tbsps cornstarch
- 1 tbsp rice flour
- 1 vanilla bean
- 1 lemon zest
- 1 cup cup fresh heavy cream
- 1/4 cup powdered sugar with vanilla
- 1 jar canned peaches
Tools
- Kitchen scale
- Springform pan 9.5 inches
- Stand mixer
- Electric whisks
- Spatula
- Pot
- Bowl
Steps
Preheat the static oven to 350 degrees Fahrenheit and prepare the springform pan by greasing and flouring it. Pour eggs and sugar into a bowl, start beating them in a double boiler, mixing with the whisks then pour into the stand mixer. Beat until the mixture becomes frothy and falls like a ribbon.
At this point, add the sifted flours, vanilla, and mix with the spatula from bottom to top. Pour the batter into the pan and bake for 30 minutes. Turn off the oven and leave the door slightly ajar for 5 minutes, then take the sponge cake out and let it cool.
Pour the milk (less a few tablespoons) in a saucepan along with the lemon peel and bring to a boil. In a bowl, beat the yolks with sugar and the seeds from the vanilla pod for a few seconds with the beaters. Add cornstarch and rice flour and mix by adding a few tablespoons of milk. Remove the lemon peel from the boiling milk and pour everything in, stirring quickly with the whisk. At the first puffs of boiling, it’s ready. Also check the cream on the sides of the pan; if it’s shiny, it’s ready. Let the custard cool covered with plastic wrap in contact with the surface to avoid forming a skin. Once cold, add the whipped sweetened cream, little by little, and mix it with a spatula into the cream.
Cut the sponge cake into 3 layers. Soak the first layer with a syrup of maraschino and peach syrup. Spread with a layer of cream and peach slices. Place the other layer and repeat with syrup, cream, and peaches. Remove the crust and golden part from the last layer, dice it finely, and cover the entire cake. Let rest in the fridge and before serving, sprinkle with powdered sugar.
