recipes

Mimosa cake recipe

That you are here to celebrate Women's Day Whether you prefer a mimosa cake or not, the mimosa cake recipe is something you should always keep handy. Why discriminate and relegate this cake to just one specific day of the year? Sure, it's called that because it honors women with the flower traditionally given on March 8th, not to mention that it's so named because it's decorated with crumbled sponge cake to resemble a mimosa. Yet, the deliciousness of this cake is something you should experience every day. Let's not forget mimosa cake the other 364 days of the year. What do you say? You're here for the recipe and not the politics? But this isn't... whatever. Here's the recipe for mimosa cake. Difficulty: you don't have to be a beginner Cost: Neither high nor low Preparation: 90 minutes total + 3 hours rest Ingredients for ten people: For the sponge cake: 250 g of sugar 150 g of 00 flour 120 g of potato starch 8 eggs 2 vanilla pods Fine salt, as needed For the custard: 5 egg yolks 180 g of sugar 500 ml of whole milk 125 ml of fresh liquid cream 55 g of corn starch 1 vanilla pod For the Chantilly cream: 100 ml of fresh liquid cream 10 g of icing sugar For the syrup: 130 ml of water 75 g of sugar 70 ml of Grand Marnier liqueur Mimosa cake recipe - sponge cake method: The first phase involves preparing the two sponge cakes. You have our Happy Stone is a cake shape, right? Well, you'll need it. Start by preheating the oven to 160°C (325°F). Crack the eggs into a bowl and begin beating them with a whisk on medium speed. Split the vanilla pods, scrape out two seeds, and add them to the bowl with a pinch of salt. You can add the sugar, but slowly. Whip the mixture for a good quarter of an hour, until it is smooth and creamy. Place a sieve over the bowl and sift in the flour and starch. Stir everything together. Once the dough is smooth, you can butter and flour the molds. Divide the dough and pour it in. After 50 minutes of baking, leave them to cool in the oven. Only when they're cool can you remove them. Mimosa cake cream preparation: You need to prepare the filling cream. Split the vanilla pod, removing a seed. Set it aside. Meanwhile, pour the milk into a milk boiler with the cream and the emptied pod and heat almost to boiling point. In a separate bowl, whisk the egg yolks with the sugar and vanilla seeds. Don't beat them, just mix them together. Sift the cornstarch and continue mixing. Once the milk is warm, you can remove the pod with special tools. Pour a ladle into the egg yolk mixture and use a whisk to blend. Pour everything into the pan with the hot milk and thicken while stirring. Once everything is ready, pour the mixture into a shallow baking dish and let it cool. You can cover it with plastic wrap. Meanwhile, pour the fresh cream into a bowl, add the sugar and start whipping with the whisk. Once the cream is whipped, remove it from the bowl and place it in another bowl. Whisk until smooth, gradually adding the cream. Add a spoonful and mix vigorously to thin out the cream. Add the cream delicately, using spatula movements from below. Cover with cling film, place in the fridge, and let it firm up for half an hour. Preparation of mimosa cake syrup: With all this waiting time, you can prepare the syrup for the cake. Put the water in a saucepan, add the liqueur and sugar. Turn on the heat and stir, heating the syrup until the sugar has dissolved. Pour it into another bowl and let it cool. To make the mimosa cake: Once everything has cooled, you can move on to assembling it. First, remove the outer crust from both sponge cakes, perhaps just the darker part. Take the first sponge cake and, using a serrated knife, divide it into three discs by making cuts along the sides. Place the first layer on a plate and use a spoon to spread the syrup over the surface of the disk and level it out. You can also use a pastry ring to make this easier. Do the same with the other two discs, covering everything with another layer of cream. Take the other sponge cake and cut it into slices vertically. Cut it into small cubes and place them in a small bowl. If you used the pastry ring, slide it off and use the remaining cream to cover the edges of the cake with the spatula. Spread the cubes over the entire surface – including the edges – and make sure that they stick to the cream. Use your imagination to arrange them as best as possible and then put them in the fridge for a couple of hours. When you're ready to serve it, you can add a touch of powdered sugar, or, if you prefer, some strawberries!