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Mimosa Cake

Mimosa Cake: a great classic of Italian pastry

Mimosa Cake: a classic cake, simple, fabulous. Surely one of the great pillars of Italian pastry, among other very simple to prepare. A sweet became one of the symbols of 8 March, date from me unloved Women's Day, but I suggest you not only to relegate dessert for the occasion. As also we did not believe that we women have to be loved, respected and celebrated only on March 8.

. On the other hand, whenever I have the opportunity to prepare a CAKE STUFFED LAYERS take this opportunity, because they enjoy them and always have a great success, especially the one with PISTACHIO, COTTAGE CHEESE AND STRAWBERRIES is that, very choreographic, with BLUEBERRY AND mascarpone.

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 versions is that with fishing, both fresh and canned and one with wild strawberries. Obviously the type of fruit depends on the season: rather than a tasteless strawberries out of season, is a much better high quality canned fish, crisp and fragrant.

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 cake in advance in all its parts: both the wets both the sponge cake is cream. So take note. Attention cream: in many, especially in the south, they call it "Chantilly cream". Actually is simply chantilly whipped cream with sugar and vanilla. This is called "diplomatic cream” and it is made with custard and cream. Have a nice day!

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 caster sugar
  • a pinch of fine salt
  • 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

Mimosa Cake: a great classic of Italian pastry


The Mimosa cake

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. If the cake is for children, avoid alcohol and a prepared simply wet with water and sugar.

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 pans large enough that it can roll out thin and cut two discs from each. Using 4 trays of equal 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 the syrup, fill with the cream and cover with the second disk of bread of Spain. Soak this stuff, then cover with the last record. Sprinkle this too and cover the entire cake with the remaining cream diplomatic, 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! Bon appétit!

Mimosa Cake
Mimosa Cake

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2 comments

Vera May 5, 2014 at 23:11

Slurp!!! Precisely!Beautiful!
Ujn hug
Vera

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

Vera, Welcome to my blog and thanks! ADA

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