Mimosa Cake for Woman’s Day
The mimosa cake is a really Italian cake we make on March 8th for International Women’s Day and it something every Italian has eaten at least once in life because it’s traditional, its rich and its also classy. It’s called mimosa cake because the color is a close reminder of the yellow flowers that bloom in the beginning of March in Italy. The 8th of March women and girls are also given a small bouquet of mimosa flowers, just as symbol.
The mimosa cake is not difficult to make but it requires a bit of time ad effort: every single piece has to be made in advance and then everything has to be put together. No artificial coloring is used, just good egg yolks and and a delicious custard made of cream and whipped cream.
If you want to celebrate the 8th of March like an Italian, bake this cake and you’ll be very very happy. Clearly you can make this cake anytime, not just on the 8th of March.
Mimosa cake: ingredients for a cake of about 24cm
For the sponge
150 grams of flour
150 grams of starch
1 pinch of salt
280 grams of sugar
2 teaspoon of vanilla extract (optional)
For the custard
4 medium egg yolks
40 grams of flour
100 grams of sugar
400 ml of milk
1 vanilla pod
1/2 lemon zest
100 ml of water
50 ml of Alchermes liquor
50 grams of sugar
200 ml of fresh cream
25 grams of icing sugar
Mimosa cake: recipe
- Make the 2 sponges by dividing the yolks from the whites and beating the egg yolks with half of the sugar using an electric mixer. Beat the egg whites until stiff adding the sugar when the egg whites are already quite swollen. Mix the two compounds made from egg whites and yolks in a large bowl adding flour and starch both sifted. Grease two pans, divide the mix and bake at 180° for at least 40 minutes;
- Prepare the custard by boiling the milk with the vanilla bean and the lemon zest, and in the meantime in a glass bowl beat the egg yolks with sugar in order to obtain a lumpy cream. Add flour, stirring constantly then remove the vanilla and the lemon zest and always stirring pour the milk little by little. Transfer everything in a small pan and cook over low heat, stirring constantly, until the cream thickens. Let the custard cool;
- Dissolve the sugar in water with the liquor at low heat then put the syrup to cool;
- Whip the cream until stiff and, once it has reached almost the desired consistency, add the icing sugar and leave to cool in the refrigerator;
- Once cool, add the custard cream (leaving aside three tablespoons);
- Cut the Remove the top from one of the sponge to make a flat surface taking the leftovers on a side. Do the same with the other sponge and cut all the leftovers in small dices or crumbs. Cut the sponge horizontally to have another layer and do the same with the other sponge. In this way you’ll get 4 layers;
- Wets the first sponge cake with liquor then spread with half the cream; lace the 2nd layer on top and repeat with fillings, do it again for the 3rd and the 4th layer;
- Cover the cake with the remaining cream, add the crumbs from the leftover sponge. Refrigerate for at least 4-5 hours and serve.
Preparation time: 2 hours + cooling time