Flow rate
Sweets and desserts
Duration
80 minutes
Difficulty
Average
Ingredients
275 g sugar
3 whole eggs and 7 yolks
115 g of 00 soft wheat flour
75 g of potato starch
1 lemon
500 ml of milk
40 g of Occelli® butter
200 g whipping cream
50 g of icing sugar
Rum to taste
A beautiful homemade mimosa cake is the best way to celebrate Women's Day properly: made with sponge cake and cream, it is a soft, fresh and irresistible dessert!
Preparation
Start by preparing the sponge cake. In a bowl, beat 150 g of sugar with 3 whole eggs: when you have obtained a mixture with a slightly frothy consistency, add 3 egg yolks one at a time.
At this point add, mixing them well, 75 g of flour and the sifted starch. Cover a cake pan with baking paper and pour in the mixture. Bake in a preheated oven at 150°C, for about 35-40 minutes.
While the cake is in the oven, prepare the custard. Pour the milk into a saucepan, add the grated lemon zest and bring it almost to the boil.
In a saucepan, beat 4 egg yolks with 125 g of sugar. Add 40 g of flour to the mixture, adding it little by little and continuing to mix until well combined. Add the milk in the same way.
Procedure
Then put the cream on the stove: without stopping stirring, cook it until it thickens, bringing it almost to the boil. As soon as you turn off the stove, add the Occelli ® butter (previously left to soften at room temperature) to the cream and stir well to melt and blend it. When the cream has cooled a little, complete it by adding the cream previously whipped together with the icing sugar.
Once the sponge cake is ready, wait for it to cool and then cut horizontally into two discs about a centimeter thick each. Cut the remaining sponge cake into small round pieces, keeping them aside because you will need them later for the covering.
Now you can compose the Mimosa cake. Lightly sprinkle the two sponge cake discs with rum; spread a generous layer of cream on the first, place the second on top and cover everything with the remaining cream. Finally, sprinkle the pieces of sponge cake kept aside all over the cake, so as to create the “mimosa effect”.
