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Mimosa Cake

A great timeless classic

by Ada Parisi
5 min read
Torta Mimosa per l'8 marzo

Today the original recipe of the Mimosa Cake: a classic cake, simple, fabulous. Surely one of the great pillars of Italian pastry, among other very simple to prepare. The Mimosa cake has become one of the symbols of March 8. Ma vi suggerisco di non relegarla solo a dessert per questa occasione. As also we did not believe that we women have to be loved, respected and celebrated only on March 8. Is, se volete provare un dolce ugualmente buono ma più semplice da preparare, try the TIRAMISU’ LEMON MIMOSA or the soft MIMOSA ROLL. Elegant and easy to prepare. Or the MODERN MIMOSA TART, elegant and gourmet. Find all my sweets for March 8 in the MIMOSA SPECIAL.

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.

Mimosa Cake: add the fruit inside!

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 her “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!

Torta Mimosa per l'8 marzo

CAKE MIMOSA (easy recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


  • 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


500 ml whole milk

4 egg yolks

40 grams of flour 00

100 grams caster sugar

lemon zest, to taste

300 milliliters of cream

fresh liquid

50 grams powdered sugar

300 grams of peaches and pineapple in syrup, but you can also use strawberries


100 grams of granulated sugar200 milliliters of water

Rum, to taste


Mimosa Cake: a great classic of Italian pastry

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 the water with sugar in a saucepan, 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 prepare a wet simply 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, a little less if you use the planetarium. Once the egg mixture and sugar is mounted, add the sifted flour twice, incorporating it slowly with a spatula and making a roundabout movement from top to bottom 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 one will instead go crumbled to make the cover of the sweet. 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 nicer 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 disc. 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, you can dust the Mimosa cake with a little icing sugar before serving: I prefer it without, so its radiant color you see perfectly! Bon appétit!

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Daiana 24 January 2024 - 11:27

If you decide to use a 26 cm baking tray, How to calculate the amount of ingredients? I'd love to replicate this version for a birthday party, where there are a dozen guests.
Thanks for the reply :-)

Ada Parisi 24 January 2024 - 11:30

Good morning Diana, Therefore, I'd say you should double the doses, especially for sponge cake, because in addition to the discs you need a lot of sponge cake to make the cover. And then if you are 12 it is good to also consider a couple of possible encores. A warm greeting, ADA

Vera May 5, 2014 - 23:11

Slurp!!! Precisely!Beautiful!
Ujn hug

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

Vera, Welcome to my blog and thanks! ADA


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