Mimosa Cake is a sweet treat filled with a delicious cream and flavored with Italian lemon.
SERVING: Serves 8
- 2 ½ oz all-purpose flour
- 2 ½ oz potato starch
- 5 oz sugar
- 6 eggs
- 2 cups milk
- 2 eggs
- 3 ½ oz sugar
- 2 egg yolks
- 1 oz all-purpose flour
- 1 lemon zest
- ½ stick vanilla
- 7 oz heavy cream
- 1 ¾ oz confectioners sugar
- 1 cup water
- ½ cup Kirsch (dry cherry liqueur)
- 3 oz sugar
To make sponge cake:
- Whisk the eggs and sugar in a mixer until firm.
- Then gently fold in, little by little, the flour and potato starch, sieved together, using a spatula.
- Once the mixture is smooth, pour it into 2 cake tins, that have been buttered and floured; then bake at 325° F for 45 minutes.
- Once cooked, allow the sponge cakes to cool.
- While the sponge is in the oven, make the Chantilly cream, by mixing the whipped cream with confectioner’s custard. See below on how to make the confectioner’s custard.
- Whip the cream with the powdered sugar, then put it in the refrigerator.
Make the confectioner’s custard as follows.
- Cut the vanilla pod lengthwise, scrape out the seeds and put them in a bowl.
- Using a potato peeler, take the zest off a lemon, being careful not to take any of the white part underneath.
- In a pot, bring the milk to the boil with the vanilla seeds and the lemon zest.
- As soon as the milk starts boiling, remove from heat.
- In a bowl, whisk the eggs and yolks with the sugar.
- Add the flour, previously sieved, and mix well.
- Once the mixture is smooth, dilute it with a bit of warm milk, stirring while adding.
- Pour the remaining milk through a sieve to remove the lemon zest.
- Put back the mixture over the heat and cook over a low heat for 5 – 10 minutes stirring continuously, allowing it to boil for 2 – 3 minutes.
- Remove the custard from the heat and allow it to cool.
- Once the confectioner’s custard is cold, fold it in the whipped cream.
To make the syrup, to be used to soak the sponge.
- Bring to boil a mixture of water and sugar so that the latter dissolves.
- Incentives dissolved, remove from the heat and add some Kirsch.
When all the ingredients are ready, assemble the cake as described below.
- Cut one sponge into horizontal layers about 0.4 inches thick.
- Line a glass bowl about 8 inches in diameter with bands of baking paper. Arrange a layer of sponge on the bottom of the bowl.
- Using a small brush soak the sponge with the Kirsch syrup.
- Spread a layer of Chantilly cream on top of the sponge and cover with another slice of sponge. Repeat the operation for 3 sponge layers. Then, put the cake in the refrigerator and allow it to rest for 30 minutes or so.
- Cut the second sponge into dices 0.2 – 0.4 inches in size.
- Turn out the cake onto a plate.
- Coat the outside of the cake with the remaining cream.
- Spread the sponge dices over the top of the cake to cover the entire cake.
Source: Academia Barilla