Mimosa Cake

A classic cake, simple, fabulous. The Mimosa cake. I couldn't have this pillar of Italian pastries on my blog. I had planned to post the Mimosa cake before 8 March, but since I'm always a little’ against the post after. The March 8, in common sense, is a holiday that I don't like and then with the Mimosa cake I decided to celebrate the fact that you don't celebrate! Anyway, I love enrich cake Mimosa, in my opinion a bit’ too monotonous consistency, with fruit, both fresh and canned fruit, according to the season. My favorite version is the one with fish and one with wild strawberries. Because this cake I prepared 1 February for my father's birthday, I chose the canned fruit: pineapple and peaches. Exquisite. The recipe is very simple, but a little’ long: But never fear, you can prepare the day before and the syrup is the sponge cake. So take note. And have a nice day!

Mimosa Cake

CAKE MIMOSA (easy recipe)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR SPONGE CAKE (doses for 4 discs 18 centimeters per one or 2 for sponge cake by 18 cm each):
  • 6 whole eggs
  • 135 grams of flour 00
  • 150 grams of sugar semoloato
  • a tablespoon of organic vanilla extract
  • FOR DIPLOMATIC CREAM FRUIT:
  • 500 ml whole milk
  • 4 egg yolks
  • 40 grams of flour 00
  • 100 grams caster sugar
  • lemon zest, to taste
  • 300 ml cream
  • 50 grams powdered sugar
  • 300 grams of peaches and pineapple in syrup, but you can also use strawberries
  • FOR BATHING:
  • 100 grams caster sugar
  • 200 milliliters of water
  • Rum, to taste

PROCEEDINGS

I suggest you prepare both the wets both the sponge cake with Mimosa for one day in advance, to make your job easier.

FOR BATHING Mimosa cake, put in a saucepan with sugar water, boil until the liquid is reduced by one third, then add the rum (I Have put 50 milliliters) and let cool: on the quantity of liquor evaluated according to your taste, If you prefer a more alcoholic or lighter.

FOR SPONGE CAKE, assemble the whole eggs with sugar and vanilla until mixture is puffy compound, fluffy, whitish and light: it will take about 20 minutes with an electric mixer, some’ less if you use the planetary. Once the egg mixture and sugar is mounted, add the sifted flour twice, incorporating it slowly with a spatula and making a rotational movement from above downwards so as not to deflate the dough. I recommend, be careful that it is not all-purpose flour blended bottom of bowl. Now you can decide whether to bake the cake in 4 trays of ugauale diameter (those in aluminum, grease and flour, They are fine) or if you make two sponge cake and cut in half to get 4 discs. Three sponge discs of Spain serve for the layers of the cake Mimosa, the last will instead crumbled to make the cake cover. Bake the cake at 180 degrees in oven for 15 minutes or until golden brown. Remove from oven and allow to cool.

FOR DIPLOMATIC CREAM FRUIT: Beat the egg yolks with the sugar, When you obtain a frothy mixture add flour, always by mounting, to mix it up. Bring the milk to a boil with the lemon zest and pour in the egg mixture, sugar and flour, stirring quickly. Then pour into a saucepan and cook, stirring constantly, until the cream thickens. You have to cook the custard stands for 3 minutes since the boil, always at low heat and stirring constantly. Pour the cream in a bowl, cover with plastic wrap to touch food and allow to cool completely. When the custard is cold, mix it with the beaters so as to soften, Whip the cream with the icing sugar and fold the cream until the mixture is soft and velvety.

Dice small fruit you choose and mix the cream diplomatic.

COMPOSITION OF SWEET: Take a hard pan of Spain, remove the crust, that is the darkest part, with a sharp knife, cutting the sponge into thin strips and then into cubes. If you prefer, You can also crumble with the Blender, but in my opinion the effect is more beautiful if cut into small pieces.

Wet the base of your cake with rum syrup, fill with the cream and cover with the second disk of bread of Spain. Soak this stuff, then cover with the last record. Wet also cover the entire cake with remaining whipped cream, so they completely covered, both above and on the sides. Help yourself with a spatula and try to make a thin layer of cream so that no coli: It will serve to make attack the pan crumbs of Spain to the cake. Cover gently entire cake pan with the crumbs of Spain. Take it easy and slow, pressing lightly with your hands so that the pan pieces of Spain pressed firmly against Mimosa cake on each side. Mimosa Place the cake in the refrigerator and allow to cool for at least 6 hours or overnight. If you like, Mimosa you can sprinkle the cake with a little’ powdered sugar before serving: I prefer it without, so its radiant color you see perfectly! Happy March 8,

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2 comments

Vera May 5, 2014 at 23:11

Slurp!!! Precisely!Beautiful!
Ujn hug
Vera

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Sicilians creative in the kitchen May 6, 2014 at 12:53

Vera, Welcome to my blog and thanks! ADA

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