The mimosa cake owes its name to the crumbs of sponge cake, with which it is decorated and which resemble mimosa flowers. The filling is made with diplomatic cream and canned pineapple, a perfect combination that gives aroma and the characteristic flavor to the cake. Making it requires some of your time, but the result will give you great satisfaction. It is a fresh and delicate cake associated with International Women’s Day (March 8), so I take this opportunity, even if in advance, to wish all women a happy day!
Also try:
Mimosa Cupcakes (lactose-free)
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
Ingredients
- 6 eggs
- 1.25 cups all-purpose flour
- 1 cup sugar
- 6 tbsps warm water
- 1 tsp vanilla extract
- 2 cups milk
- 4 egg yolks
- 1 cup sugar
- 0.42 cups all-purpose flour
- 1 tsp vanilla extract (or vanilla bean)
- 0.85 cups whipping cream
- 1 jar canned pineapple
Tools
- Mold
Steps
To make the mimosa cake, separate the egg yolks from the egg whites and put them in two separate bowls. In one bowl, beat the egg whites to stiff peaks with 1/4 cup of sugar.
In the other bowl, beat the egg yolks with the water and gradually add the remaining 3/4 cup of sugar. Add the vanilla extract and mix well until you get a light and thick cream.
Gently fold the beaten egg whites into the egg yolk mixture with an upward motion. Finally, add the flour little by little.
Line a springform pan (8.66 inches) with parchment paper and pour the batter in, levelling the surface. Bake in a preheated oven at 350°F for about 40 minutes, until golden brown and a toothpick inserted comes out clean.
Once cooked, leave it in the turned-off oven with the door slightly open for about 30 minutes. Watch the video to make a perfect sponge cake at home.
Prepare the diplomatic cream. In a saucepan, bring the milk to a boil with the vanilla extract or vanilla bean. Meanwhile, in a bowl, beat the egg yolks with the sugar and gradually add the sifted flour. Mix until you get a homogeneous mixture.
Then, combine the hot milk with the egg mixture, pouring a little at a time (if a vanilla bean was used, remove it). Stir with a whisk and place the mixture on the stove, bringing it to a boil, whisking until the cream thickens.
Transfer the cream to a glass bowl, cover with cling film in contact with the surface, and let it cool. Whip the cream and fold it into the cooled cream, mixing with an upward motion until you obtain a thick and fluffy cream.
Cut the top part of the sponge cake (the lid) and with the help of a knife, hollow out the base of the cake. Remove the crumbs and put them in a bowl. Moisten the inside of the cake and the lid with the juice from the canned pineapple. Fill the cake with the cream, setting aside about half to cover the cake.
Dice the pineapple (I prefer to puree it) and place it on the cream, then close the cake with the lid. Cover the cake with the reserved cream.
Then, cut the crumbs into small squares or crumble them, and coat the cake, making them adhere to the cream. Refrigerate for at least 3 hours before serving.
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