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The mimosa cake is a famous Italian dessert that is baked to celebrate the International Women’s Day on March 8th, because in Italy the mimosa flower is the symbol of this special day. In fact the topping of this sponge cake, filled with some Chantilly cream, is made with crumbled cake to resemble that beautiful flower that blooms in the first days of March. This version of the mimosa cake is slightly different from the classic italian recipe since there are also strawberries inside the filling, made with custard and whipped cream. You can stick to the original recipe or add your favorite fruit for some extra fresh flavor! With this amazing and beautiful cake you will have the perfect gift for any women, even for mother’s day, birthdays or anniversary…
To cook the homemade custard recipe follow the video recipe at this link: (just add vanilla extract instead of the lemon juice if you like)
This recipe makes about 10 servings.
INGREDIENTS
For the sponge cake
5 oz sugar
6 eggs
1/4 tsp salt
1 tbs vanilla extract
2.5 oz cornstarch
2.5 oz flour
For the soaking syrup
3.5 oz water
1 3/4 oz sugar
For the chantilly cream (custard and whipped cream)
4 eggs yolks
3/4 cup plus 2 tbs sugar
1/3 cup flour
2 cups whole milk
1 tbs vanilla extract
8 oz whipped cream
1 or 2 strawberries
STEPS
1 – Prepare the vanilla custard and let it cool completely, following the recipe at this link
2 – Preheat oven at 350 °F. In a big bowl put sugar, eggs, salt and vanilla extract and whisk with an electric mixer for about 10 minutes, until the dough is light and fluffy. Add cornstarch and flour by whisking manually. Put the mixture in a buttered and floured 9.5 inches round cake pan. Bake for 30 or 40 minutes and than let cool the cake.
3 – Prepare the soaking syrup by dissolving sugar in boiling water and let cool down. Once the cake is cooled, with a long knife cut the top golden crust and keep it apart. Scoop out a circle in the middle of the sponge cake and keep the crumbs apart. Soak the cake with the cooled syrup.
4 – Make the Chantilly cream by mixing together the vanilla custard with the whipped cream and fill the digged center of the cake. Place a layer of strawberry slices on the cream filling and cover with the top golden crust of the cake, placing it upside-down. Soak the top with the syrup and cover it with some chantilly cream until the surface is quite leveled and smooth. Decorate the cake with the sponge cake crumbs and some strawberries. Refrigerate for a couple of hours before serving.
Enjoy!
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