Mimosa cake recipe step by step. Cake – Mimosa – step by step recipe

I bake this tender, moist, incredibly tasty cake once a year, namely during the celebration of the onset of spring..., during the holiday of March 8th! There are some varieties of this dessert. I would like to present to your attention the Mimosa cake, as it is baked in northern Italy. I don’t think anyone has any questions about the origin of the name of this cake! Its name fully corresponds to the appearance of the dessert, reminiscent of a mimosa flower - just as yellow and fluffy!

In Italy, Women's Day began to be celebrated in 1946, and the mimosa flower immediately became a recognized symbol of this holiday, since it begins to bloom in the first days of March. In general, without further ado, I suggest you treat yourself to this tender and melt-in-your-mouth cake!

I would like to note that the cake turns out to be “expensive” in terms of the number of eggs used!.. But, in justification, I can say that this cake has not yet left anyone indifferent, either with its appearance or its taste! Pamper yourself too!

In Italy, this tender, moist, incredibly tasty cake is usually baked during the celebration of the onset of spring, namely March 8th! And the cake, in my opinion, fully lives up to its name - well, a real mimosa! Just as yellow, fluffy and tender!...)) There are already several Mimosa recipes on the site, but they all differ from my version. I would like to bring to your attention the Mimosa cake, as it is baked in northern Italy. P.S. The process of preparing the cake is not complicated enough, but there is a long description for the recipe... so that everyone can cope with its preparation!

Ingredients for “Italian Mimosa Cake”:

Nutritional and energy value:

Recipe for “Italian Mimosa Cake”:

Break 4 eggs into the bowl of a food processor (or just a large bowl if you use a hand mixer for beating). First break each egg into a glass and only then add it to the rest. We always use this method when working with eggs in cooking, but for me this rule is especially true when using a large number of eggs! This small rule will help you avoid unnecessary troubles.

Add sugar and begin beating the egg mixture until its volume has at least doubled, about 10 minutes at high mixer speed. In the meantime, separate the 8 yolks we need. After 10 minutes, we begin to add the yolks, continuing to beat the egg mixture (while adding the yolks, the mixer speed can be reduced slightly, and then continue beating at high speed again). As a result, we get a fluffy and airy egg mass. It increased in volume by about 3-4 times.

While the eggs are beating, sift the flour and starch a couple of times (I sift it once into a bowl and a second time directly into the bowl with the eggs). Add the flour mixture into the egg mixture in parts, stirring very carefully each time with smooth rolling movements from bottom to top, saturating the dough with additional air. Do not mix for a long time so that the eggs do not settle, just until a smooth dough structure is obtained, without lumps.

Prepare 2 biscuit tins with a diameter of 22-24 cm. Grease them with butter and sprinkle lightly with flour. Divide the dough evenly into 2 forms. One sponge cake will become the cake itself, and we will use the second to decorate the surface of the cake with delicate pieces of sponge cake...

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 and, in any case, keep an eye on your oven. Turn the finished biscuits over and cool on a wire rack. It is best to let the biscuits rest overnight, or at least 5-6 hours.

In the meantime, let's prepare Patissiere cream (its difference from the usual custard is that we use only egg yolks). Pour milk and 300 ml (!) cream into a saucepan with a thick bottom. Add the seeds from the vanilla pod (in extreme cases, you can replace it with vanilla extract). Bring to a boil, but do not bring to a boil.

Grind the yolks with sugar in a separate bowl. Add flour and stir everything until smooth. When the milk mixture just begins to boil, add the yolks to it. Do not interfere under any circumstances! The yolks will rise to the surface of the milk (as in the photo). Allow the mixture to reach the point where the milk begins to boil, that is, the milk begins to “bubble” between the walls of the pan and the eggs, and small volcanoes form in the center.

At this point, whisk the yolks with milk until a homogeneous mass is formed. The cream is ready! It should turn out smooth and without lumps. In this recipe I offered you the so-called express method of brewing cream, proposed by the Italian pastry chef Luca Montersino... But you can prepare the cream using the method familiar to you, the old fashioned way!))

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

When the cream has cooled, beat the remaining cream (200 ml) with powdered sugar. Transfer the cream to a large bowl. Set aside literally 3 tablespoons of the cream, and add the rest of the cream 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 identical layers. This is how bright and yellow it is due to the use of a large number of yolks, and no additional dyes!))

Free the second sponge cake from the top crust, and then cut into strips and finally into small squares (the smaller the better). The structure of the biscuits is very tender and fluffy. (This time the children and I tore the biscuit into pieces a little...)

Prepare liqueur impregnation. Heat water in a small saucepan, add sugar and liqueur (preferably orange, such as Cointreau). Stir thoroughly until the sugar is completely dissolved (do not overheat!), remove from heat and allow to cool. Let's start assembling the cake. Place the first cake on a dish and moisten it generously with the soaking mixture.

Then apply a thin layer of cream - 1/2 of the reserved amount of cream, and distribute it properly over the surface of the cake.

And I continue to study complex and not very complex cakes of all kinds. Some don’t work out the first time and go to the back burner. Others become family traditional dishes, like this cake.

• Sugar 2 cups
• Flour 1 Cup
• Egg 6 pieces
• Egg yolk 4 pieces
• Canned peaches 200 grams
• Gelatin 20 grams
• Orange juice 750 Milliliters
• Soda 1 teaspoon
• Vinegar 1 teaspoon

Separate the whites from the yolks, beat them into a stiff foam. Carefully add a glass of sugar to them and continue whisking. Then add 6 yolks and soda slaked with vinegar. Add flour, knead the dough gently. Bake the cake in a round pan at 180 degrees for 35 minutes.

Cut the cooled cake into 3 pieces lengthwise. From two parts, cut out 3 circles of different diameters: small, medium and large.

Prepare the cream. Place the orange juice in a saucepan on the stove until it boils. Separately, combine the yolks with a glass of sugar and four tablespoons of flour, and also pour in a little juice. Stir. After boiling, immediately add this mixture to the juice. Cook for 5 minutes until thick.

Let the gelatin swell according to the instructions on the package. After an hour, melt it in a water bath. Pour into orange cream. Stir.

Cover a deep plate with cling film. Place the smallest cake on the bottom.

Slice the peaches. Place some peach slices on the crust and then spread the cream all over.

Using the same principle, fold the remaining cake layers in ascending order, spreading with cream and placing the peaches.

Cover the cake with film and put it in the refrigerator for 5 hours. Then take it out, remove the film, and turn the cake over.

At the end, brush the cake with the remaining cream and sprinkle with the rest of the cake. Enjoy your tea!

Saturday, March 05, 2016 07:38 + to quote book

In Italy, this tender, moist, incredibly tasty cake is usually baked during the celebration of the onset of spring, namely March 8th! And the cake, in my opinion, fully lives up to its name - well, a real mimosa! Just as yellow, fluffy and tender!... There are already several Mimosa recipes on the site, but they all differ from my version. I would like to bring to your attention the Mimosa cake, as it is baked in northern Italy.

The process of preparing the cake is not complicated enough, but there is a long description for the recipe... so that everyone can cope with its preparation!

Biscuit

• Egg yolk – 8 pcs
• Chicken egg - 4 pcs
• Sugar - 220 g
• Flour - 200 g
• Starch - 40 g

Cream

• Milk – 300 ml
• Cream (min 33%) – 500 ml
• Sugar - 200 g
• Egg yolk – 8 pcs
• Vanilla pod— 0.5 pcs
• Flour - 55 g
• Powdered sugar - 2 tbsp. l.

Impregnation

• Water – 100 ml
• Sugar - 50 g
• Liqueur (orange) – 50 ml

Break 4 eggs into the bowl of a food processor (or just a large bowl if you use a hand mixer for beating). First break each egg into a glass and only then add it to the rest. We always use this method when working with eggs in cooking, but for me this rule is especially true when using a large number of eggs! This small rule will help you avoid unnecessary troubles.

Add sugar and begin beating the egg mixture until its volume has at least doubled, about 10 minutes at high mixer speed. In the meantime, separate the 8 yolks we need. After 10 minutes, we begin to add the yolks, continuing to beat the egg mixture (while adding the yolks, the mixer speed can be reduced slightly, and then continue beating at high speed again). As a result, we get a fluffy and airy egg mass. It increased in volume by about 3-4 times.

While the eggs are beating, sift the flour and starch a couple of times (I sift it once into a bowl and a second time directly into the bowl with the eggs). Add the flour mixture into the egg mixture in parts, stirring very carefully each time with smooth rolling movements from bottom to top, saturating the dough with additional air. Do not mix for a long time so that the eggs do not settle, just until a smooth dough structure is obtained, without lumps.

Prepare 2 biscuit tins with a diameter of 22-24 cm. Grease them with butter and sprinkle lightly with flour. Divide the dough evenly into 2 forms. One sponge cake will become the cake itself, and we will use the second to decorate the surface of the cake with delicate pieces of sponge cake...

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 and, in any case, keep an eye on your oven. Turn the finished biscuits over and cool on a wire rack. It is best to let the biscuits rest overnight, or at least 5-6 hours.

In the meantime, let's prepare Patissiere cream (its difference from the usual custard is that we use only egg yolks). Pour milk and 300 ml (!) cream into a saucepan with a thick bottom. Add the seeds from the vanilla pod (in extreme cases, you can replace it with vanilla extract). Bring to a boil, but do not bring to a boil.

Grind the yolks with sugar in a separate bowl. Add flour and stir everything until smooth. When the milk mixture just begins to boil, add the yolks to it. Do not interfere under any circumstances! The yolks will rise to the surface of the milk (as in the photo). Allow the mixture to reach the point where the milk begins to boil, that is, the milk begins to “bubble” between the walls of the pan and the eggs, and small volcanoes form in the center.

At this point, whisk the yolks with milk until a homogeneous mass is formed. The cream is ready! It should turn out smooth and without lumps. In this recipe, I offered you the so-called express method of brewing cream, proposed by the Italian pastry chef Luca Montersino... But you can prepare the cream using the method familiar to you, the old fashioned way!

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

When the cream has cooled, beat the remaining cream (200 ml) with powdered sugar. Transfer the cream to a large bowl. Set aside literally 3 tablespoons of the cream, and add the rest of the cream 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 identical layers. This is how bright and yellow it is due to the use of a large number of yolks, and no additional dyes!

Free the second sponge cake from the top crust, and then cut into strips and finally into small squares (the smaller the better). The structure of the biscuits is very tender and fluffy. (This time the children and I tore the biscuit into pieces a little...

Prepare liqueur impregnation. Heat water in a small saucepan, add sugar and liqueur (preferably orange, such as Cointreau). Stir thoroughly until the sugar is completely dissolved (do not overheat!), remove from heat and allow to cool. Let's start assembling the cake. Place the first cake on a dish and moisten it generously with the soaking mixture.

Then apply a thin layer of cream - 1/2 of the reserved amount of cream, and distribute it properly over the surface of the cake.

Visually divide the cream into 3 parts. Apply a layer of cream to the first cake layer.

Cover with the second cake layer. First soak the second cake with liqueur impregnation, grease with the remaining cream and cover with a layer of cream. On top is the third and last cake. Apply the remaining cream to the top and sides of the cake.

Finally, decorate the top of the cake with cut pieces of sponge cake, placing them on the cake. They stick perfectly to the surface of the cake on the cream. Refrigerate the cake overnight and serve it the next day!

I would like to note that the cake turns out to be “expensive” in terms of the number of eggs used!.. But, in justification, I can say that this cake has not yet left anyone indifferent, neither in its appearance nor in its taste! Try it too!


CONGRATULATIONS to everyone on the upcoming holiday of March 8th! And I will be glad if the recipe is useful...

Dear ladies are congratulated on the spring holiday of March 8 not only here, the holiday is widely celebrated in Italy. They even came up with a Mimosa cake especially for International Women's Day. The recipe is quite simple, I improved it a little so as not to add food coloring to the whole cake, I decided to bake a thin yellow sponge cake separately for decoration. The finished cake turns out very tasty, juicy and similar to the first spring mimosas.

• Cooking time: 2 hours 30 minutes
• Number of servings: 8

Ingredients for Italian Mimosa Cake

For the main biscuit:

• 4 eggs;
• 100 g butter;
• 110 g sugar;
• 130 g wheat flour;
• 4 g baking powder for dough;
• 1/4 teaspoon turmeric.

For biscuit cubes:

• 2 eggs;
• 50 g sugar;
• 50 g wheat flour;
• 2 g baking powder;
• yellow food coloring.

For cream:

• 1 egg;
• 230 ml milk;
• 200 g butter;
• 170 g sugar;
• 2 g vanillin.

For soaking, filling and decoration:

• powdered sugar.

Method for making Mimosa cake

Making the main sponge cake, which forms the basis of the cake. Separate the yolks from the whites, divide the sugar in half.

Grind the yolks with half the sugar, add the melted and cooled butter.

Beat the egg whites and the second half of the sugar until stiff peaks form. Mix wheat flour, baking powder and turmeric, add the yolks mashed with sugar and butter, carefully fold in the whipped whites.

Line a baking dish with oiled baking paper, sprinkle with flour, and fill with dough. Bake in an 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 coloring in a 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 onto oiled baking paper. Bake for 7-8 minutes at 160 degrees. When the biscuit has cooled, cut it into small cubes (no more than 1x1 centimeter).

Making cream. Heat the egg, sugar, vanillin and milk slowly in a thick-bottomed saucepan; when the mixture boils, reduce the heat and cook for 4 minutes.

Beat the butter softened at room temperature for 1 minute, add the cooled cream mass in a thin stream. Beat the cream until smooth and fluffy, about 2-3 minutes.

Assembling the cake. Cut the main sponge cake in half. Soak the bottom of the biscuit with ginger syrup mixed with boiled water in a 2 to 1 ratio.

Place finely diced sponge cake mixed with candied ginger cream onto the first cake layer in a heap.

Cut the second part of the cake into small cubes, mix with cream and finely chopped candied ginger, place in a heap on the first cake. Leave a little cream for coating.

We form a neat slide and coat it with the remaining cream.

Place yellow biscuit cubes on top of the cream.

Sprinkle the cake with powdered sugar.

Place the finished Mimosa cake in the refrigerator for 10-12 hours.

The sponge cake must be well soaked in syrup and cream.

Italian Mimosa cake is ready. Bon appetit!