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Classic Mimosa Cake

17/11/2023

The Mimosa Cake is a classic Italian pastry dessert, usually prepared to celebrate March 8th, Women’s Day. It is a light and delicate cake, characterized by its appearance that resembles mimosa flowers.

Ingredients

  • For the Sponge Cake:

    • 120g of 00 flour
    • 120g of sugar
    • 4 eggs
    • A pinch of salt
    • Grated zest of 1 lemon (optional)

  • For the soaking syrup:

    • 100g of sugar
    • 100ml of water
    • A vial of lemon or orange flavoring (optional)

  • For the diplomatic cream:

    • 500ml of milk
    • 4 egg yolks
    • 120g of sugar
    • 40g of 00 flour
    • 20g of cornstarch
    • The peel of 1 lemon (yellow part only)
    • 1 vanilla bean or vanilla flavoring
    • 200ml of whipping cream

  • For the decoration:

    • 200g of whipping cream
    • Leftover sponge cake

Preparation

  1. Prepare the Sponge Cake:

    • Whip the eggs with the sugar until you obtain a light and frothy mixture.
    • Gradually add the sifted flour, salt and lemon zest, mixing from the bottom up to avoid deflating the mixture.
    • Pour into a buttered and floured pan and bake in the oven at 180 °C for about 30 minutes or until golden.
    • Let cool and then slice horizontally into 3 discs.

  2. Prepare the soaking syrup:

    • In a saucepan, bring the water with the sugar and chosen flavoring to a boil.
    • Let cool.

  3. Prepare the diplomatic cream:

    • Bring the milk to a boil with the lemon peel and vanilla.
    • In a separate bowl, whisk the egg yolks with the sugar, then add the flour and cornstarch.
    • Strain the boiling milk and slowly incorporate it into the egg, sugar and flour mixture.
    • Heat over the stove until it thickens (pastry cream).
    • Let the cream cool, covered with plastic wrap.
    • Whip the cream and gently fold it into the cold pastry cream.

  4. Assemble the Mimosa Cake:

    • Fill two sponge cake discs with the diplomatic cream and soak them with the prepared syrup.
    • Layer the filled discs and cover everything with the third sponge cake disc.
    • Cover the outside of the cake with the remaining cream and decorate with whipped cream.
    • Crumble the sponge cake scraps and place them on the cake to create the “mimosa” effect.

  5. Let the Mimosa Cake rest in the fridge for a few hours before serving.

An all-Italian touch? Add a sweet liqueur, like limoncello, to the syrup to further perfume your Mimosa Cake.

Fun Fact

The Mimosa Cake takes its name from mimosa flowers, which in Italy are a symbol of March 8th, Women’s Day. This dessert is a tribute to the delicacy and strength of women.