Italian cake "Mimosa"
Lovely ladies are congratulated on the spring holiday on March 8, not only here, the holiday is widely celebrated in Italy. There they even came up with a Mimosa cake specially for International Women's Day. The recipe is quite simple, I improved it a bit so as not to add food color to the whole cake, I decided to separately bake a thin yellow biscuit for decoration. The finished cake turns out to be very tasty, juicy and similar to the first spring mimosa.
- Time for preparing: 2 hours 30 minutes
- Servings Per Container: 8
Ingredients for the Italian Mimosa Cake
For the main biscuit:
- 4 eggs;
- 100 g butter;
- 110 g of sugar;
- 130 g of wheat flour;
- 4 g baking powder for dough;
- 1/4 teaspoon of turmeric.
For biscuit cubes:
- 2 eggs;
- 50 g of sugar;
- 50 g of wheat flour;
- 2 g of baking powder;
- yellow food coloring.
- 1 egg
- 230 ml of milk;
- 200 g butter;
- 170 g of sugar;
- 2 g of vanillin.
For impregnation, filling and decoration:
- candied ginger in syrup;
- powdered sugar.
The method of preparation of the cake "Mimosa"
Making the main biscuitwhich forms the basis of the cake. Separate the yolks from the proteins, divide the sugar in half.
Rub the yolks with half the sugar, add the melted and cooled butter.
Beat to steady peaks of protein and the second half of sugar. We mix wheat flour, baking powder and turmeric, add the yolks ground with sugar and butter, gently mix the whipped whites.
Cover the baking dish with oiled baking paper, sprinkle with flour, fill with dough. We bake in an oven preheated to 170 degrees for 25-30 minutes, check the finished biscuit with a wooden skewer, cool on a wire rack.
Making yellow biscuit cubes. Mix the eggs, sugar, yellow food color in the mixer. When the mass increases in volume by about 3 times, combine it with sifted wheat flour and baking powder. Pour the dough with a layer of 1-1.5 centimeters on oiled baking paper. Bake for 7-8 minutes at a temperature of 160 degrees. When the biscuit cools down, cut it into small cubes (not more than 1x1 centimeter).
Make cream. We slowly heat the egg, sugar, vanillin and milk in a saucepan with a thick bottom, when the mass boils, reduce the heat, 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, fluffy for about 2-3 minutes.
You can learn how to make candied ginger from the recipe - “Candied ginger - candied ginger with orange”
Making a cake. Cut the main biscuit cake in half. Soak the bottom of the biscuit with ginger syrup mixed with boiled water in a ratio of 2 to 1.
We spread the slice on the first cake finely chopped into cubes of biscuit mixed with candied ginger cream.
Cut the second part of the crust into small cubes, mix with cream and chopped finely candied ginger, put it on the first crust with a slide. We leave a little cream for coating.
We form a neat slide, coat it with the remaining cream.
On the cream we spread the yellow biscuit cubes.
Sprinkle icing sugar on the cake.
We put the finished Mimosa cake in the refrigerator for 10-12 hours.
The biscuit must be well soaked in syrup and cream.
The Italian Mimosa Cake is ready. Enjoy your meal!