“Mimosa”cake recipe was originated in Italy and it celebrates International Women’s Day on March 8th!
This cake has yellow cake layers sandwiched together with sweet cream and vanilla custard. Small cake pieces on top of the cake represent Mimosa flowers.
“Mimosa” Cake recipe
Fot two 8½”(22cm) round sponge cakes:
4 whole eggs
8 egg yolks
1 cup(220g) sugar
1½cup(200g) flour
1/3 cup(40g)corn starch
Method:
In a bowl of a standup mixer add 4 whole eggs and 1cup(200g) of sugar. Aerate for 7 minutes until becomes pale yellow and doubles in size. Gradually add 8 egg yolks. Aerate for 5 more minutes until fluffy.
Mix together flour and corn starch and place into flour sifter.
You need to fold it into egg mixture carefully with silicone spatula, constantly turning spatula in a circular motion. This will incorporate more air into your batter.
Divide batter into two 8½ inch spring forms, lined with parchment paper.
Bake at the same time at 345°F(175°C) for 30-35 minutes.
Remove from the oven. Remove from the spring forms and peel off parchment paper. Let cool completely.
Let’s make Vanilla custard!
Vanilla Custard
1¼(300ml)whole milk
1¼(300ml)heavy cream
½ cup(55g) flour
1 cup(200g)sugar
1tsp vanilla paste
8 egg yolks
Method:
In a smaller sauce pan add milk, heavy cream and vanilla paste.
In a medium sauce pan add and mix together egg yolk,flour and sugar.
Heat up milks to just before boiling point. Do not boil!
Gradually add milks to vanilla custard base, mix well to prevent clumps.
Bring to a boil(constantly mixing) and as your custard thickens, remove from the heat.
Pour custard in shallow baking dish! Cover with plastic wrap so it touches the custard.
Put in a freezer for 20 minutes. It has to be cooled completely.
Let’s make soaking syrup for our cake!
Soaking Syrup
¼(50g) sugar
½ cup(100ml)water
3½ tbsp(50ml) orange liqueur
Method:
In a small sauce pan add water,sugar and orange liqueur.
Bring to a boil. Cool to room temperature.
Your soaking syrup is done!
Let’s make Sweet cream topping!
Whipped Cream Topping
1 cup(200ml) heavy cream
2½ tbsp of powdered sugar
Method:
In a small mixing bowl add heavy cream.
Whip until thicken. add powdered sugar and whip till stiff peaks.
Your Sweet cream topping is done!
Cut golden crust from your cakes all the way around!
Now you see yellow cake! Yey!
Divide each cake in half.
We are going to use 3 layers for the cake and 1 to cut the mimosa flowers.
To assemble cake:
Use adjustable cake ring:
Put one layer inside the ring.
Brush on 1/3 of soaking syrup.
Add 1/3 of sweet cream topping and spread around.
Add vanilla custard(about ½ inch layer)
Repeat the process.
Cover cake and let soak for 30 minutes.
You do not need to refrigerate it!
Out of forth cake layer make mimosa flowers.
Cut it into ¼ inch wide strips and each strip into ¼ inch cubes.
Let air dry until your cake soaking.
Remove wrap from the cake and cover with “mimosa”flowers!
Your beautiful Mimosa cake is done!
Enjoy!
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Nastassja:)