The Mimosa Cake is a classic of Italian pastry, and for this recipe, I thought of making a variant, the Strawberry Mimosa Cake. Starting from the soft and golden base of a Sponge Cake, I cut 4 layers, soaked three with strawberry syrup, and cut one into cubes for the topping. I filled it with a delicious diplomatic cream enriched with strawberry sauce and decorated it. The result is delicious and striking, also suitable for a birthday. Follow the procedure and prepare it with me.
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Mother's Day
- Energy 499.91 (Kcal)
- Carbohydrates 83.63 (g) of which sugars 60.14 (g)
- Proteins 9.82 (g)
- Fat 16.33 (g) of which saturated 3.23 (g)of which unsaturated 3.41 (g)
- Fibers 1.85 (g)
- Sodium 48.06 (mg)
Indicative values for a portion of 267 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 (medium)
- 6 oz sugar
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 1 vanilla pod
- 1 lb 5 oz g strawberries
- 6 oz sugar
- 2 tbsp lemon juice
- 1/3 cup water
- 1 2/3 cups whole milk
- 3 egg yolks (medium)
- 6 oz sugar
- 2 1/2 tbsp cornstarch (Maizena)
- 1 tbsp rice flour
- Half vanilla pod
- Half lemon (zest)
- 3/4 cup whipping cream
- 1/4 cup powdered sugar
Tools
- Food scale
- Bowl
- Electric whisks
- Springform pan 9 inches
- Soaking bottle
- Pan non-stick 10 inches
Steps
Preheat the oven to static mode at 350°F
Prepare the greased and floured pan. Pour the eggs and sugar into a large bowl and beat them in a bain-marie (over a flame), until the mixture reaches 104°F. Remove from the heat, add the vanilla bean seeds, and pour into the mixer bowl at maximum speed for 20 minutes. When the batter falls from the whisk forming a ribbon, it’s ready. At this point, add the flours using a sieve and gently mix with a spatula from bottom to top to keep it airy. Pour the batter into the pan and bake in the middle of the oven for 25-30 minutes. Turn off the oven and let it rest for 5 minutes with the oven door ajar. Take it out and let it cool. Remove from the pan and place it on a rack to allow moisture to escape.
Wash the strawberries, set aside the smallest ones leaving the hull while the others should be without and cut into pieces. Place strawberries, sugar, lemon juice, and water in a saucepan. Bring to a boil and cook on low heat until there is little liquid left. Place the liquid part in a soaking bottle (it will be used to soak the sponge cake) while the strawberries will serve as a filling on top of the cream.
Pour almost all of the milk into a small saucepan (set aside a ladle), add the lemon zest, and bring to a boil. Whisk the egg yolks with the sugar and vanilla bean seeds. Add the dry ingredients while continuing to beat for a few minutes. Add the reserved milk and blend. Pour everything into the hot milk after removing the lemon peel and quickly mix with a whisk. Let the cream cool covered with plastic wrap. Whip the cream, sweeten it, fold it into the cold cream, and blend.
Remove the outer crust of the Sponge Cake and cut it into 4 layers. Soak the first layer with strawberry syrup, cover with diplomatic cream, and add strawberry sauce. Repeat the steps with the other two layers, spreading the cream all around as well. Use a grinder to chop the outer crust of the Sponge Cake and sprinkle it on the edge to make it adhere. Finish with the topping by cutting the last disk into very small cubes and shaping it into a dome.
Storage
Store the Strawberry Mimosa Cake in the fridge lightly covered with plastic wrap
FAQ (Frequently Asked Questions)
Is yeast used in Sponge Cake?
No, yeast is not used in Sponge Cake.
