Mimosa Cake:
The Classic Recipe for the Symbolic Dessert of Women’s Day
Ingredients
FOR THE SPONGE CAKE
EGGS AT ROOM TEMPERATURE
5
CASTERED SUGAR
225 gr
00 FLOUR
175 gr
POTATO STARCH
50 gr
LEMON (JUICE AND ZEST)
1/2
FOR THE DIPLOMATIC CREAM
FRESH WHOLE MILK
500 ml
WHIPPING CREAM WITH SWEETS
250 ml
CASTERED SUGAR
200 gr
EGG YOLKS
4
CORN STARCH
40 gr
VANILLA EXTRACT
1 teaspoon
LEMON (ZEST)
1
FOR THE SYRUP
WATER
130 gr
CASTERED SUGAR
80 gr
WHITE RUM
70 gr
How to prepare the mimosa cake
Making the mimosa cake is not difficult, but it requires a little time to prepare the sponge cake and the cream diplomat, as well as a minimum of manual skill to compose the cake. We will start with the sponge cake mixture, which will be cooked in two round molds of 20 cm and 16 cm: the larger one, once divided into three equal disks, will become the base of the cake, while the smaller one will be cut into cubes and used for decoration. We will then move on to prepare the custard, which will then be combined with the whipped cream to create the chantilly.
Once the two main elements of the dessert are ready, we will moisten each sponge cake disk with the syrup – in our case made with water, sugar and a couple of spoons of rum – and fill it with the cream, which we will also use to cover the cake. Finally, we will decorate the surface with the cubes that simulate the bunches of mimosa.
So here in detail all the steps to obtain a delicious and spectacular mimosa cake, to be the envy of those of the best pastry shops.
How to prepare the sponge cake
Step 1
Start by preparing the sponge cake: collect the eggs in a bowl or in the bowl of a stand mixer, then add the granulated sugar 1, the grated lemon zest and start whipping with the electric whisk at maximum speed.
Step 2
After a minute, add a spoonful of lemon juice and continue to work for at least 15 minutes: at the end, the whipped mixture should have quadrupled its initial volume and have a creamy and frothy consistency, not liquid 2. Since there is no yeast in the recipe, this step is essential for the success of the sponge cake, because it determines how high and soft it will be after cooking.
Step 3
At this point, incorporate the previously sifted flour 3 a little at a time, mixing from the bottom up so as not to deflate the mixture.
Step 4
Continue until all the flour is used up: the dough should be smooth and quite dense 4.
Step 5
Divide it into two 20 and 16 cm diameter pans, buttered and floured perfectly 5. Bake the sponge cakes in a static oven at 170 °C for about 50 minutes, taking care not to open the oven before 40 minutes. Once ready, take them out of the oven and let them cool on a rack.
How to prepare the diplomatic cream
Step 6
While the sponge cake is cooling, dedicate yourself to the diplomatic cream. First heat the milk in a saucepan together with the whole zest of a lemon 6, being careful not to remove the more bitter white part.
Step 7
In the meantime, in a bowl, beat the egg yolks with the sugar and vanilla using a hand whisk, then add the sifted corn starch 7 and mix again to combine everything.
Step 8
When the milk is almost boiling, remove it from the heat, remove the lemon zest and pour in the egg yolk and sugar mixture 8, always continuing to stir.
Step 9
Put it back on the heat and cook for a few minutes, stirring constantly to avoid lumps, until the cream has thickened 9. Then transfer it to a tray or a low and wide glass container, cover it with cling film in contact and let it cool completely.
Step 10
In the meantime, whip the very cold cream with the electric whisk until it becomes firm and frothy 10.
Step 11
Gently incorporate it into the custard using movements from the bottom upwards 11 to avoid deflating it, then set aside.
How to assemble and decorate the mimosa cake
Step 12
The next day, or in any case only when the chantilly cream and sponge cake are completely cold, you can proceed to assemble the cake. Remove the dark crust from the smaller sponge cake and cut out many small cubes from the crumb 12. Then prepare the syrup, bringing the water and sugar to the boil and adding the rum off the heat.
Step 13
At this point divide the larger sponge cake into 3 equal discs 13 using a long serrated knife.
Step 14
Moisten the base with the rum syrup, then distribute an even layer of cream 14.
Step 15
Now cover with the second disc 15, moisten it in the same way and fill it with more cream.
Step 16
Complete with the last disc and use the remaining cream to cover the entire cake 16.
Step 17
Decorate the surface by distributing the sponge cake cubes 17, being careful not to leave empty spaces between them.
Step 18
After a final rest of about half an hour, necessary for it to settle, your mimosa cake will be ready to be cut into slices and enjoyed 18.
Tips
If you like, you can replace the rum syrup with another liqueur of your choice or that you have available at home, or with a non-alcoholic syrup if the cake is intended for the little ones at home.
If you prefer, you can decorate the cake with edible flowers or sugar paste, sprinkle it with a little icing sugar or even make little balls instead of cubes.
If you have some sponge cake left over, you can make some delicious cake pops, perfect for a birthday party, a children’s party or to set up a sweet table.
Storage
The mimosa cake can be stored in the fridge, wrapped in cling film, for 2-3 days, but it can also be frozen for a month. Diplomatic cream, on the other hand, can be kept in the fridge for a maximum of 2 days, while sponge cake can be kept at room temperature for 3 days, covered with a cake dome.
