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Italian mimosa cake
Italian Easy Mimosa Cake. The Italian mimosa cake is a simple and beautiful idea, once thought up for Women’s Day, to prepare a themed cake. This isn’t your usual mimosa cake, it’s good and timeless, but also a dessert that creates quite a surprise.
The mimosa cake is a cake that keeps the classic style of the original while reminiscent of the mimosa flower. This is where the cake, made from shortcrust pastry, gets its name. The real difference to the original is the biscuit base and that is exactly what makes the cake a cake. Our base is baked blind and then filled with a tender pudding in the resulting hollow. The cake is rounded off with a mountain of small cubes of fluffy biscuit, which is reminiscent of the flower dedicated to International Women’s Day.
The mimosa cake is very easy to make, requiring no long preparation times, let alone any special skills on the part of the baker. However, if you want to prep this delicious dessert, I recommend preparing and cooking the shortcrust pastry shell the day before, along with preparing the custard cream. But keep the two things separate so you can combine them the next day. This way you prevent the pastry from losing its consistency due to the absorption of moisture from the cream.
As easy as this cake is, making a perfect, tall and fluffy sponge cake requires a few conditions:
- First, the egg white and yolk must be beaten separately with the sugar. When the whipped egg whites are incorporated into the batter, you need to mix the batter from the bottom up to incorporate air and prevent it from breaking up.
- When the cake is in the oven, be sure to keep the oven door closed. Only at the end of the baking process can the door be opened to check the baking with the stick method.
- The original recipe for sponge cake does not contain yeast. If you want to be on the safe side, I recommend adding some yeast.
If you pay attention to correct processing, you will always get a sponge cake as big and light as a cloud! The classic ingredients of the sponge cake are eggs, sugar and flour. However, there are numerous variations on the classic recipe that will result in slight variations in the end result.
If you like our blueberry tart with a chocolate and walnut base, you might also be interested in these drink recipes:
- white chocolate cake
- Italian mimosa cake
- Ricotta cheese cake
- Grandma’s Apricot Almond Cake
- more cake recipes
Italian mimosa cake
Biscuit 26 cm:
For the shortcrust pastry:
For the pudding:
- 500 ml milk
- 6 eggs
- 160 G sugar
- 60 G cornstarch
- 1 vanilla bean*
- 200 G biscuit cut into cubes
- powdered sugar to sprinkle
- separate eggs.
- Beat the egg yolks and sugar in a food processor until fluffy.
- Now you can stir in the vanilla extract and the tablespoons (one at a time) with boiling water.
- Mix flour, cornstarch and baking powder and sift. Gradually fold the flour into the egg-sugar mixture. To do this, use a spatula and guide it from the bottom up so that the whipped cream does not lose its consistency.
- Finally add a pinch of salt.
- In a second bowl, beat the egg whites until stiff.
- Slowly add the beaten egg whites to the other mixture. Again with the dough scraper and the same fine movements.
- Pour the mixture into a baking pan (diameter 25 - 26 cm) lined with baking paper. Don't tap the mold or anything like that, so that the air bubbles could disappear.
- Bake the sponge cake in a preheated static oven at 180ºC for 30 minutes. Never open the oven door while baking!
- After 30 minutes, do the toothpick test. When this is dry, the sponge cake is ready. If instead dough sticks to chopsticks, it means it's going into the oven again. When the sponge cake is done, turn off the oven, open the door slightly and leave in the oven for 5 to 10 minutes. Then take it out of the oven and let it cool at room temperature.
- Your sponge cake is ready!
Moving on to the bottom of the mimosa cake:
- Combine the flour and the cold butter (cut into chunks) in a food processor. Add the sugar, egg and yolk, grated lemon zest, baking powder and a pinch of salt. Let everything work thoroughly until a dough has formed.
- Shape the dough into a ball and flatten it slightly (this way it cools down faster). Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
- In the meantime you can prepare the pudding. Combine the sugar and egg yolks in a bowl and whisk until the mixture is light and fluffy. Add the cornstarch and incorporate.
- Heat milk in a saucepan. Halve the vanilla pod, scrape out the pulp and add to the milk. Put the empty pod in the milk as well. Bring to the boil, leave to stand for 10 minutes, remove the pod and bring to the boil again. Pour the boiling milk into the egg-starch mixture and simmer over a low heat for about 1 minute.
- Finally, put the cream in a bowl, cover with cling film and leave to cool.
- Roll out the pastry using a rolling pin. Line a greased springform pan (26 cm diameter) with the dough. Form an even edge. Prick the bottom with a fork.
- Place another layer of baking paper on the shortcrust pastry and fill in baking peas for blind baking. Bake the base at 180 °C for 25 minutes on the lowest shelf.
- Take the base out of the oven, remove the baking peas and parchment paper and bake for another 5 minutes.
- Let the base cool down and then you can spread the pudding into the base.
- Cut the biscuit into cubes and use them to cover the custard cream.
- Your mimosa tart is ready and ready to serve, dusted with powdered sugar.