Lemon Mimosa Cake for Thermomix. I wanted to personalize it, giving the cream a slight hint of lemon.
This dessert has relatively recent origins: it seems that the recipe was created by Adelmo Renzi, owner of a restaurant in the center of the Lazio city of Rieti., Who presented it in Sanremo to pay homage to the city of flowers.
Thanks to the flower’s connection with International Women’s Day, the cake is also often used to celebrate the occasion.
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- Difficulty: Medium
- Cost: Very cheap
- Portions: 10
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, International Women's Day
- Energy 445.02 (Kcal)
- Carbohydrates 61.79 (g) of which sugars 42.27 (g)
- Proteins 10.78 (g)
- Fat 17.46 (g) of which saturated 4.12 (g)of which unsaturated 4.52 (g)
- Fibers 0.58 (g)
- Sodium 81.16 (mg)
Indicative values for a portion of 180 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
For the Sponge Cake
- 1 cup all-purpose flour (+ as needed)
- as needed butter
- 4 eggs (of 60 g each)
- 3 egg yolks
- 3/4 cup sugar
- 1 packet vanillin
- 1/3 cup potato starch
- 2 oz lemon zest
- 1/3 cup sugar
- 1 1/2 cups whole milk
- 1 cup whipping cream, 35% fat
- 4 eggs
- 1/3 cup cornstarch
- 1 tbsp powdered sugar
- 1/2 cup water
- 1/4 cup Limoncello
- 1/4 cup sugar
- 1/4 cup powdered sugar
Tools
What We Need
- Thermomix
- 2 Pans springform pans 8 inches
- 1 Steam oven
- 1 Spatula
Preparation
For the Sponge Cake
Preheat the oven to 340°F. Butter and flour a springform pan (Ø 8 inches) and set aside.
Place the butterfly whisk. Put the eggs, yolks, sugar, and vanilla seeds in the bowl, whip: 15 min./98°F/speed 4.
Meanwhile, in a bowl, sift the all-purpose flour and potato starch, and add it to the mixture.
Speed 3 for 5 sec. then gently mix with circular movements from top to bottom using a spatula
Pour the mixture into the 2 pans and level with a pastry spatula.
Bake in a hot oven for 25-30 minutes (340°F). Check the doneness by performing the skewer test: if it’s dry, the sponge cake is done.
Carefully remove from the oven, turn out the sponge cakes onto a wire rack, and let cool. Wash and dry the bowl and the butterfly whisk.
In the clean bowl, put the milk, yolks, sugar, and cornstarch, cook: 6 min./194°F/speed 4. Transfer the cream to a bowl, cover with plastic wrap in contact, and let cool.
Place the butterfly whisk. Put the cream and sugar in the bowl, whip at speed 3 until the desired whipped cream consistency is reached.
Remove the butterfly whisk and gradually fold the whipped cream into the cold pastry cream with a pastry spatula, with gentle movements from bottom to top. Cover with plastic wrap and store in the refrigerator. Clean the bowl.
Meanwhile, prepare the syrup for the cake. Pour the water, limoncello, and sugar into the clean bowl.
Heat for 3 min. at 104°F while stirring
First, you need to remove the outer crust from both sponge cakes. Be careful to remove only the darker part.
Do not throw away the crumbs.
Take one of the two sponge cakes and using a long serrated knife, with wide teeth, make sure to create 2 discs.
Place the first layer of sponge cake on a plate, using a spoon spread the syrup prepared earlier over the entire surface. Now add about 1/3 of the cream and level it with a spatula.
Place the second disc on top, soak again, and cover with another layer of cream as before.
Keep some aside for the edges. Level.
Also take the second sponge cake and cut it into rather small cubes, set them aside in a bowl
Use the remaining cream to cover the edges of the cake, helping with the spatula. and, spread over the entire surface first the crumbs and then the sponge cake cubes.
Place the cake in the refrigerator for a couple of hours. When ready to serve, dust with powdered sugar. And here’s my Lemon Mimosa Cake for Thermomix ready
storage
Lemon Mimosa Cake for Thermomix, you can keep it in the fridge for up to 4 days.
Lemon Mimosa Cake for Thermomix, you can keep it in the fridge for up to 4 days.
