Sharing is nice :-)

Wednesday, 27 April 2016

Mimosa cake recipe

cream sponge cake recipe

Traditionally, Mimosa cake is prepared for the 8th of March, when mimosa trees are in blossom. But the cake is so delicious that it's impossible to make it only once a year :-) It's creamy, moist and incredibly tasty. Give it a try and you'll fall in love with this sweet!

To make Mimosa cake you need:

(For sponge cake):
  • 125g (4 oz) self-raising flour
  • 120g (4oz) sugar
  • 3 eggs
  • a pinch of salt
  • 1 lemon zest (grated)
  • 1tsp baking powder
(For the cream):
  • 2 yolks
  • 2tbsp sugar
  • 1tbsp flour
  • 250ml (8 fl oz) milk
  • 1/2 lemon zest
  • 1 cup whipped cream + 1/2tbsp sugar
(For lemon syrup):
  • 200ml (7 oz) water
  • 100g (4 oz) sugar
  • 1 big lemon zest

Prepare the sponge cake: whisk the eggs with sugar

Add a pinch of salt, flour, baking powder and grated lemon zest

Stir well, pour the mixture in a baking tin and bake it for 40 minutes at 180C/365F

Prepare the cream: mix the yolks with sugar

Add flour, sugar, grated lemon zest and milk

Cook the cream mixture on a low fire (remember to stir all the time) until it becomes dense. Then let it cool completely

Prepare a whipped cream

Mix it with the cream mixture

Prepare the syrup: just combine all the ingredients

And boil them for 4 minutes. Then remove it from the fire and let it cool completely



Cut off the top of the cake and leave it aside. Then using a spoon take off all the soft middle of the sponge cake (leave only the bottom and sides of the cake)

Break the soft middle of the sponge cake in small pieces and mix it with the cream + 2tbsp syrup (the cream for cake stuffing is ready :-))

Sprinkle the bottom of the sponge cake with 3tbsp syrup and stuff it with the cream

Cut the top of the sponge cake (that you put aside) in small cubes and place them on top of the cake as a decoration. Pour the remaining syrup on top of the cake

Put Mimosa cake in a fridge for at leat 4 hours before eating. Buon appetit :-)

рецепт торта Мімоза

No comments:

Post a Comment