Mimosa cake: a classic of Italian cuisine. Delicate Italian Mimosa cake Method for preparing Mimosa cake

If you don’t bake traditional Easter cakes, but want to please your family with something tasty, sweet and original to end the holiday table, try baking an Italian Mimosa cake, spring-like and brightly decorated. At first glance, it may seem that the cake is very labor-intensive to prepare... But every step in this recipe is described in as much detail as possible so that everything turns out in the best possible way! In addition, the preparation can be divided into two days: on the first day, bake the biscuits, and on the second day, prepare the cream and assemble the cake. There is no one indifferent to this delicacy - the cake will turn out incredibly tasty and tender, befitting its name!

Author of the publication

I fell in love with cooking as a student. In those same years, from various trips to different countries, she began to bring and collect cookbooks, from which she currently has a collection of more than 100 books. And with the move to Italy, the active development of new gastronomic “secrets” began. It’s almost impossible to live in this country and not love cooking! Appreciates affordable and tasty everyday cuisine and shares only proven recipes! He prefers to live by the principle “Happiness is when you have someone to cook for and with something to cook with.” Happy wife and mother of two daughters.

• Recipe author: Irina Proshunina
• After cooking you will receive 10
• Cooking time: 2 hours

Ingredients

• 4 pcs. egg
• 220 gr sugar
• 8 pcs. egg yolk
• 200 gr wheat flour
• 40 g potato starch
• 300 ml milk
• 500 ml cream 33%
• 1/2 pcs. vanilla beans
• 8 pcs. egg yolk
• 200 g sugar
• 55 g wheat flour
• 2 tbsp. powdered sugar
• 100 ml water
• 50 g sugar
• 50 ml orange liqueur
• powdered sugar

Cooking method

Prepare biscuits - there will be two of them. Crack 4 whole eggs into the bowl of a food processor or into a large bowl if using a hand mixer. To avoid troubles, we advise you to first break each egg into a glass and only then add it to the rest. Add sugar to the bowl. At high mixer speed, beat the egg mixture for about 10 minutes until its volume has at least doubled.

Meanwhile, prepare the required 8 yolks. After 10 minutes, continuing to beat the egg mixture, add the yolks one at a time. While adding the yolks, you can reduce the mixer speed slightly and then beat again at high speed. As a result, the fluffy and airy egg mass increased in volume by about 3-4 times.

While the eggs are beating, sift the flour and starch twice (you can sift once into a separate bowl and a second time directly into the bowl with the egg mixture). Add flour to the egg mixture in 2-3 additions, each time mixing very carefully with smooth rolling movements from bottom to top, additionally saturating the dough with air. Do not stir for a long time so that the dough does not settle - just until a smooth structure without lumps is obtained.

Turn on the oven and preheat to 180 degrees. Prepare 2 biscuit tins with a diameter of 22-24 cm. Grease them with butter and sprinkle lightly with flour (“French shirt”). Divide the dough evenly into 2 forms: one sponge cake will become a cake, and we will use the second to decorate its surface.

Bake the biscuits in an oven preheated to 180 degrees for about 30 minutes. Check the readiness of the sponge cake with a wooden skewer - it should come out dry from the middle of the sponge cake. Turn the finished biscuits over and cool on a wire rack. Wrap them in cling film and leave overnight or at least 5-6 hours.

Prepare Patissiere cream. Its difference from the usual custard is that we use only egg yolks. Pour milk and 300 ml of cream into a saucepan with a thick bottom. Add the seeds from the vanilla pod (in a pinch, you can replace it with vanilla extract). Put it on the fire, but do not bring it to a boil. Grind the yolks with sugar in a separate bowl. Add flour and stir everything until smooth. Pour a ladle of hot milk into the egg mixture and stir.

After this, you can add the egg mixture to the pan with the rest of the milk and cook the cream, stirring constantly. Once the cream thickens, it is ready. Remove it from the heat. It should turn out smooth and without lumps.

Transfer the finished cream into a wide container and cool completely, covering with cling film in contact with the surface of the cream so that a crust does not form on it.

When the cream has cooled completely, beat the remaining 200 ml of cream with powdered sugar. Place the custard into a large bowl. Set aside 3 tablespoons of whipped cream and add the rest in parts to the Patissiere cream, stirring carefully each time so that the cream does not settle.

Place the finished cream in the refrigerator.

Prepare biscuits. Carefully cut the first sponge cake into 3 equal cake layers using a sharp knife or kitchen string. The sponge cake turns out bright yellow due to the use of a large number of yolks, without additional dyes!

Carefully cut off the top crust from the second sponge cake, and then cut it into strips, and then into small squares (the smaller the better). Biscuits are very delicate and fluffy in structure, so you need to cut them carefully.

Prepare liqueur impregnation: heating water in a small saucepan, add sugar and boil everything for a couple of minutes until it is completely dissolved. Remove the syrup from the heat, pour into a bowl and add liqueur (ideally orange, such as Cointreau). Allow the mixture to cool and begin assembling the cake. Place the first cake layer on a dish and use a silicone brush to generously moisten it with impregnation.

Then apply a thin layer of cream (half the amount set aside) and distribute it properly over the entire surface of the cake.

Visually divide the cream into 3 parts. Apply a layer of 1/3 cream onto the first cake layer. Cover with the second cake layer. First soak the second cake with liqueur impregnation, brush with the remaining cream and cover with the second third of the cream.

Cover with the last, third, cake layer and grease the top and sides of the cake with the remaining cream.

Decorate the entire surface of the cake with cut pieces of sponge cake - they stick perfectly to the cream.

Place the cake in the refrigerator for 3-4 hours, or best of all, overnight, and you can serve it the next day! Before serving, lightly dust the cake with powdered sugar.

Mimosa Cake ready! Bon appetit!

The Mimosa cake recipe was created in Northern Italy, but today it is considered the heritage of the entire Italian gastronomic culture, and it is prepared with pleasure by housewives throughout Italy. It owes its name to the fact that its appearance resembles a mimosa flower. Mimosa cake is traditionally prepared for Women's Day.

Let's learn how to make this beautiful cake.

Ingredients
For the biscuit:
+ 4 eggs,
+ 8 yolks,
+ 220 g sugar,
+ 200 g flour,
+ 40 g potato starch.
For the custard:
+ 300 ml whole milk,
+ 300 ml cream,
+ 200 g sugar,
+ 8 yolks,
+ 55 g flour,
+ half a vanilla pod.
For impregnation:
+ 100 ml water,
+ 50 ml orange liqueur,
+ 50 g sugar,
For the whipped cream:
+ 200 ml whipping cream,
+ 20 g of powdered sugar.

Preparation

Biscuit

1. Beat 4 eggs with sugar until fluffy foam.

2. Add 8 more yolks to the egg mixture and continue beating until the mixture increases in volume.

3. Sift flour with starch and add small portions to the egg mixture. Gently mix with a spatula using upward movements, further saturating the dough with air.

4. Divide the resulting dough into two parts and place in two oiled and floured molds (22-24 cm). One sponge cake will become the basis of the cake itself, and we will use the second to decorate the entire surface of the cake with delicate pieces of sponge cake.

5. Bake in an oven preheated to 180-190 degrees for about 30 minutes. Check readiness with a toothpick.
Cream

1. Pour milk and cream into a container, add the seeds from the vanilla pod and let it warm up.

2. Separately, thoroughly mix the yolks with sugar, add flour. Then add a little milk and cream to the egg mixture. Mix everything thoroughly again and pour in the remaining milk. Stir the cream constantly and bring it to thicken over low heat. Remove and leave to cool.

Impregnation

Prepare liqueur impregnation. To do this, heat up the water, to which sugar and liqueur (preferably orange) have been added. Stir thoroughly until the sugar is completely dissolved (do not overheat!) and leave to cool.

Cream

Whip the cream with powdered sugar and place in the refrigerator.

Assembling the cake

1. Prepare the cakes. If necessary, trim the biscuits with a knife. Cut one sponge cake into three layers.

2. The second biscuit can be baked in a smaller pan

3. For the second sponge cake, carefully trim the top crust... And cut into longitudinal strips of the same width. Then we cut these strips into three parts each, and finally, we cut the strips into small cubes.

4. We finish preparing the cream. We take out the whipped cream from the refrigerator, literally add 2-3 tbsp. tablespoons of cream, put the rest in the custard and mix properly.

5. Place the first cake layer on the tray and brush it with liqueur impregnation.

6. Then apply a thin layer of cream - just one spoon - and properly distribute it over the surface of the cake.

7. Place a layer of cream on top (visually divide it into three parts, for all three cake layers). And cover with the second cake layer. We do the same with the second cake: soak it with liqueur impregnation, grease it with the remaining cream and cover it with a layer of cream. On top is the third and final cake.

8. Now you can remove the retaining ring.

9. Apply the remaining cream to the top and sides of the cake.

10. Cover the entire surface of the cake with the previously cut biscuit cubes. The cream allows the sponge cake pieces to adhere properly to the surface of the cake, and it begins to resemble a mimosa.

We present to your attention a recipe for a very tasty and tender cake.

Traditionally, it is prepared in Italy for March 8th, because at this time the fluffy mimosa trees bloom. And this cake is similar to it. Both children and adults adore this delicacy. His appearance is simply amazing. It is original, bright, colorful and cannot but please with its beauty. Initially, you may think that cooking it is difficult, but it is not so. We have written the recipe in great detail so that your creation turns out the best. Be sure to try cooking it and you will see how much you lost before. It's simply incredibly delicious.

Ingredients needed

For biscuits

• 8 yolks
• 40 g potato starch
• 220 g granulated sugar
• 200 g flour
• 4 eggs

For cream

• 300 ml milk
• 500 ml cream 33%
• 200 g granulated sugar
• 8 yolks
• half a vanilla pod
• 55 g flour
• 2 tablespoons powdered sugar

For impregnation

• 100 ml water
• 50 grams of granulated sugar
• 50 ml orange liqueur

Let's start the process

1. First of all, using a mixer, we will beat 4 eggs. First, each of them must be broken into a glass and only then added to the rest. In cooking, this method is always used when working with eggs, and when there are a large number of them in the recipe, it is even more relevant. We do this in order to avoid unnecessary troubles. Then add granulated sugar and begin to beat the egg mass. This will take approximately 10 minutes. The mixer speed should be high. The mass will double.
2. After the required time has passed, separate the 8 yolks we need. And, continuing the beating process, add them one by one. In this case, the speed of the mixer should be reduced slightly. When all the yolks have been placed, we set it to maximum again. As a result, we get a fluffy and airy egg mass, which has increased in volume by 3-4 times.
3. Then sift the flour and starch. It is advisable to do this several times. We gradually introduce it into the prepared mass, stirring gently with smooth movements from bottom to top. We do this so that our dough is saturated with additional air. But you shouldn’t stir for a long time so that the eggs don’t settle.
4. We prepare two sponge cake molds with a diameter of 22-24 cm. Grease each of them with butter and sprinkle with a little flour. We distribute our prepared dough in equal parts into these forms. We bake one sponge cake for the cake, and the second one will be its decoration.
5. Preheat the oven to 180 degrees and bake the biscuits for half an hour. Check readiness with a toothpick or skewer. After the required time has passed, we take them out, turn them over and cool on a wire rack. If time can wait, then it is better to leave them to rest overnight or at least for 5-6 hours.
6. Preparing the Patissier cream. It differs from regular custard in that it uses only egg yolks. Take a saucepan with a thick bottom and add milk, 300 ml of cream and seeds from a vanilla pod. If you don't have one, you can replace it with vanilla extract. Place the prepared liquid on the fire and heat, but do not boil.
7. Take a separate container and grind the yolks with granulated sugar in it. Then add flour and stir until smooth. We send them to the milk mixture. Just don’t disturb her under any circumstances. The yolks should rise to the surface of the milk. Bring to a boil, or rather to bubbles between the walls of the pan and the eggs. Now take a whisk and stir until a homogeneous mass is formed. The cream should be smooth and without lumps. Then transfer it to a wide container and cool, covering with cling film. We use it to prevent a crust from forming on the cream.
8. After the required time has passed, beat the remaining cream with powdered sugar. From this mixture, transfer 3 tablespoons into a separate container, and add the rest to the cream. Mix carefully so that the cream does not settle. Then we put it in the refrigerator.
9. Preparing biscuits. To do this, take one of them and carefully cut it into 3 identical cake layers. We free the second sponge cake from the top crust, and then cut it into strips, and then cut them into squares. The smaller they are, the better.
10. Preparing the impregnation. To do this, heat the water in a saucepan, add granulated sugar and liqueur. Stir everything until the sugar is completely dissolved, but do not overheat. Then remove from heat and let it cool.
11. Let's assemble our cake. Take a dish and place the first cake layer on it. After which you should moisten it generously with impregnation. The next step is to apply a thin layer of cream, half of the set aside amount. Spread well over the surface of the cake. The cream should be visually divided into 3 parts and one of them should be applied after the cream. Then cover with the second cake layer and repeat the process. Then use the third cake layer and coat the top and sides of the cake well with the remaining cream.
12. Let's start decorating. Lay out the chopped pieces of biscuit. They stick very well to the surface of the cake on the cream. Then we put the prepared cake in the refrigerator overnight.

You may also like it in me, the recipe for which you will find on our recipe ideas website.

Bon appetit!