More than a salad: amazing Italian Mimosa cake

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Not just a salad: amazing Italian Mimosa Cake

The cake is tender, airy and literally melts in your mouth.

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Everyone associates “Mimosa” with salad, but it turns out that there is another dish with the same name. We are talking about the delicious Italian cake “Mimosa”. We offer to cook it according to the recipe from Irina Proshunina. The recipe is quite voluminous and takes time to prepare, but the result will delight and pleasantly surprise.

Mimosa Cake


  • Egg – 4 pcs;
  • Sugar – 220 gr;
  • Egg yolk – 8 pcs;
  • Wheat flour – 200 gr;
  • Potato starch – 40 gr.

For cream:

  • Milk – 300 ml;
  • Cream (fat content 33%) – 500 ml;
  • Vanilla in pods – 1/2 pcs;
  • Egg yolk – 8 pcs ;
  • Sugar – 200 gr;
  • Wheat flour – 55 gr;
  • Powdered sugar – 2 tbsp. l.

For liquor impregnation:

  • Water – 100 ml;
  • Sugar – 50 gr ;
  • Orange liqueur – 50 ml.

For sprinkling:

  • Powdered sugar.

Preparation method:

First of all, you need to bake a biscuit. The indicated amount of ingredients is enough for two cakes. Take a deep bowl, beat four eggs into it, add sugar and beat at high speed until the mass approximately doubles.

After 10 minutes, without stopping beating, add one eight to the dough yolks. As a result of further whipping, the mass will become three or even four times more magnificent.

Mix the flour needed for the biscuit with starch and sift twice to enrich with oxygen and add to the dough in several passes. At the same time, it must be mixed with smooth movements with a silicone spatula until all the lumps disappear in the dough. This method of mixing will help to saturate the mass with air even more.

Pour the finished dough into two detachable forms, greased with oil and sprinkled with flour, and then send for half an hour in the oven, preheated to 180 degrees. Readiness to check with a wooden skewer. If it is dry when you pierce the biscuit, the cake is ready.

When the biscuits are baked, turn them over and cool on a wire rack, then wrap in cling film and leave overnight.

Next, you need to cook cream called “Patisser”. Unlike custard, it uses only egg yolks, giving it a matching vibrant color.

To cook it, you need a saucepan with a thick bottom. Pour milk and cream into it, add the seeds from the vanilla pod, and if not, use vanilla extract. Mix everything gently and put on medium heat, but do not bring the mass to a boil.

In a separate bowl, grind the yolks with sugar, add flour to the same place and grind everything until you get a smooth, even mass. Then pour in a ladle of hot milk and stir everything well.

When done, pour the egg mixture into the saucepan where the cream is cooking. It must be constantly stirred until the cream becomes thick, then remove from heat. Ideally, the cream should be without lumps. Cool the cream and cover it with cling film in contact to avoid the appearance of a crust and winding.

Whip the remaining cream with powdered sugar, set aside three tablespoons in a separate bowl, and carefully mix the rest into the Patisiere cream so that so that they do not settle, and put in the refrigerator.

Next, proceed to the formation of the cake. Cut the first biscuit with a sharp long knife into three cakes, and cut off the crust from the second and very carefully cut it into strips with a sharp knife, and then into cubes. This will be for decorating the cake.

The next step is to prepare the impregnation. To do this, in a small saucepan you need to heat water and add sugar, boil everything until the latter is completely dissolved. Then pour the syrup into a bowl and add the liqueur. When everything has cooled down, you can start forming the cake.

Put the cake on a wide dish, grease it with impregnation, and you don’t need to feel sorry for it. Apply a thin ball of cream (about one and a half of the three previously set aside spoons). Spread over the entire surface of the cake. Then put a third of the “Patisier” cream on the cake, cover with the second cake. With the second cake, do the same.

Cover the cake with the last cake and brush the top and sides of the cake with the remaining cream. Decorate the cake over the entire surface with chopped pieces of biscuit.

Then the finished cake must be refrigerated for several hours, and lightly sprinkled with powdered sugar before serving.

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