Learn to make the iconic Women’s Day dessert of Italy: a luscious Italian Limoncello Cake called the Torta Mimosa! This cake features layers of soft sponge #cake (called Pan di Spagna) soaked with limoncello (or lemonade if you want) and filled with a light, heavenly cream.
Or, WATCH the full video recipe:
The outside is covered with tiny pieces of sponge cake, designed to mimic the lovely mimosa flowers which bloom early spring, which is why Italians consider this the perfect Women’s Day #dessert! However, it’s also the perfect lemon cake to serve anytime or as a spring or summer dessert.
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In this PIATTO™ video recipe, we present:
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Italian Limoncello Cake | Torta Mimosa, Women’s Day Dessert
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INGREDIENTS
FIRST SPONGE CAKE
eggs — 6 whole
granulated sugar — 1 cup (180 g)
hot water — 3 tbsp
flour — 3/4 cup (90 g)
cornstarch — 3/4 cup (90 g)
lemon zest — from one
SECOND SPONGE CAKE
eggs — 6 whole
granulated sugar — 1 cup (180 g)
hot water — 3 tbsp
flour — 3/4 cup (90 g)
cornstarch — 3/4 cup (90 g)
lemon zest — from one
PASTRY CREAM (for Diplomat Cream)
whole milk — 2 cups (500 g)
eggs — 10 egg yolks (200 g)
vanilla — one vanilla bean pod or 1 tbsp of extract
lemon zest — from one lemon
granulated sugar — 2/3 cup (150 g)
cornstarch — 3.5 tbsp (25 g)
flour — 3.5 tbsp (25 g)
CHANTILLY CREAM (for Diplomat Cream)
heavy cream — 1 cup (250 g)
powdered sugar — 1/4 cup (30 g)
vanilla — 1/4 of a vanilla bean pod or 3/4 tsp extracts
ASSEMBLY
limoncello or lemonade — 1 cup (250 g); as needed
sponge cake — diced into 1/4 inch (1/2 cm)
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CREDITS
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Production – Piatto LLC
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DISCLAIMERS
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