On the occasion of International Women's Day, I send you my best wishes and share how to prepare a Mimosa cake, named after the yellow flowers you see in gardens at this time of year. In fact, the decoration resembles the mimosa flower. Now I will move on to the list of ingredients to prepare this soft and fragrant cake.
Lactose is present in the ingredients, so those who are lactose intolerant are advised to take a lactase enzyme tablet Lactosolution 15 minutes before eating this delicious Mimosa cake.
Ingredients for 8 people
For 2 sponge cakes
- 250 g sugar
- 140 g 00 flour (all-purpose flour)
- 120 g potato starch
- 8 eggs at room temperature
- 2 vanilla beans
- 1 pinch of fine salt
For the cream
- 450 ml milk
- 150 ml fresh liquid cream
- 160 g sugar
- 8 egg yolks
- 60 g corn starch
For the whipped cream
- 300 ml fresh liquid cream
- 35 g powdered sugar
For the syrup
- 130 ml water
- 75 g sugar
- 70 ml Grand Marnier
For decoration
- Powdered sugar
Preparation
- Prepare 2 sponge cakes. Beat the eggs in a bowl. Split the vanilla beans. Extract the seeds and add them to the eggs. Add a pinch of salt and slowly add the sugar, continuing to mix until you get a smooth and homogeneous batter. Place a sieve over the bowl and add the flour and potato starch to sift and incorporate them into the batter. When the batter is smooth, pour it into two cake tins. Bake in a preheated oven at 160 degrees (Celsius) for 50 minutes. Let the 2 sponge cakes cool before removing them from the tins.
- Prepare the cream. Place the milk, cream, and egg yolks in a small saucepan. Mix with a fork. Add the sugar and corn starch and mix. Turn on the heat and continue to stir until the cream thickens. When ready, remove the cream from the heat and let it cool.
- Pour the fresh liquid cream into a bowl and add the powdered sugar. Whip the cream with an electric mixer.
- Then, add a portion of this whipped cream to the previously prepared custard. The rest will be used to decorate the cake. Mix everything together and pour into a piping bag.
- Place the water, sugar, and liqueur in a saucepan and stir until it boils. Then turn off the heat and let the resulting syrup cool.
- Cut the 2 sponge cakes horizontally to obtain 4 pieces.
- Take the first piece of sponge cake, soak it with the syrup, and then spread the cream on top. Add the second and third pieces of sponge cake, repeating the procedure.
- Take the fourth piece of sponge cake and remove the brown part of the crust. Cut the remaining part into small cubes.
- Spread the whipped cream around the sides of the cake and on the surface. Decorate the cake with the sponge cake cubes and dust with powdered sugar.
- Place the cake in the fridge for 3 hours before serving.
- If you prefer, you can decorate the cake by adding bits of pineapple inside and outside the cake.
- After this long preparation, it is time to enjoy your cake.