Dear ladies are congratulated on the spring holiday of March 8 not only in our country, the holiday is widely celebrated in Italy. They even came up with a cake "Mimosa" especially for the International Women's Day. The recipe is quite simple, I improved it a little, so as not to add food color to the whole cake, I decided to bake a thin yellow sponge cake for decoration. Ready cake turns out very tasty, juicy and similar to the first spring mimosa.
- Cooking time: 2 hours 30 minutes
- Servings: 8
Ingredients for Italian Mimosa Cake
For the main biscuit:
- 4 eggs;
- 100 g butter;
- 110 g of sugar;
- 130 g wheat flour;
- 4 g baking powder for the dough;
- 1/4 teaspoon of turmeric.
For biscuit cubes:
- 2 eggs;
- 50 g of sugar;
- 50 g wheat flour;
- 2 g baking powder;
- yellow food coloring.
- 1 egg;
- 230 ml of milk;
- 200 g butter;
- 170 g of sugar;
- 2 g of vanilla.
For impregnation, filling and decoration:
- candied ginger in syrup;
- icing sugar.
Method of making Mimosa cake
Making the main cake, which forms the basis of the cake. Separate the yolks from proteins, sugar divided in half.
Rub the yolks with half the sugar, add the melted and cooled butter.
Beat whites to a state of stable peaks proteins and the second half of sugar. Mix the wheat flour, baking powder and turmeric, add the yolks, pounded with sugar and butter, gently mix the whipped whites.
We apply the baking dish with oiled baking paper, sprinkle with flour, fill it with dough. We bake in the oven preheated to 170 degrees for 25-30 minutes, check the finished biscuit with a wooden skewer and cool on a wire rack.
Making yellow biscuit cubes. Mix eggs, sugar, yellow food paint in the mixer. When the mass increases in volume by about 3 times, combine it with sifted wheat flour and baking powder. Pour the dough in a layer of 1-1.5 centimeters on the oiled baking paper. We bake 7-8 minutes at a temperature of 160 degrees. When the cake is cool, cut it into small cubes (not more than 1x1 cm).
Making cream. Egg, sugar, vanilla and milk are slowly heated in a deep-bottomed saucepan, when the mass boils, reduce the heat, cook for 4 minutes.
Mix butter, softened at room temperature, for 1 minute, add a cooled cream mass in a thin stream. Beat the cream until a uniform, fluffy state for about 2-3 minutes.
How to make candied ginger you can learn from the recipe - “Candied ginger - candied ginger with orange”
Collect the cake. Cut the main biscuit cake in half. Soak the bottom of the sponge cake with ginger syrup mixed with boiled water in a 2 to 1 ratio.
Spread slides on the first cake, finely diced biscuit, mixed with candied ginger cream.
Cut the second part of the cake in small cubes, mix it with cream and chopped finely candied ginger, lay a slide on the first cake. A little cream left for plastering.
We form a neat hill, we coat it with the remaining cream.
On the cream lay out the yellow cubes of biscuit.
Sprinkle the cake with powdered sugar.
Put the finished Mimosa cake in the fridge for 10-12 hours.
Biscuit must be well soaked with syrup and cream.
Italian cake “Mimosa” is ready. Enjoy your meal!