TORTA MIMOSA - MIMOSA CAKE
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Cake, Dessert
Cuisine: Italian
Serves: 8-10
Ingredients
- PAN DI SPAGNA
- 4 eggs
- 8 egg yolks
- 220 gr sugar
- 200 gr flour
- 40 gr potato starch
- zest of a lemon or 2 tsp vanilla extract
- .
- DIPLOMAT CREAM
- 1½ mesure pastry cream
- 200 ml cream
- 2-3 tsp icing sugar
- .
- SIMPLE SYRUP
- 100 ml water
- 30 gr sugar
- 3 tbs lemon or orange liquor
Instructions
- We prepare the pastry cream and place it in the fridge.
- For the sponge we start by whisking the whole eggs with the sugar for 15 minutes then we add the yolks, a couple at a time whisking between each addition. We add the lemon zest or the vanilla extract and whisk for another five minutes.
- We sift the flour together with the starch a couple of times so they are well mixed. Then we sift it over the eggs, a third at a time and very gently mix it with the batter trying not to deflate it.
- We divide the batter between two prepared cake tins and carefully flatten the surface. Bake them at 180 C (350 F) for 25 minutes. Once they are cooled we trim the dark skin from all over the sponges and cut out three perfect disks for the layers of the cake and we dice the rest and put aside for later use.
- For the simple syrup, bring water and sugar to boil. After it's cooled down add the liquor.
- For the diplomat cream we whip the cream with icing sugar and put aside a couple of tablespoons, gently mix the rest with the pastry cream.
- We place the first layer of the cake on a platter and brush it with 2-3 table spoons of the syrup, then spread about a tbs of the whipped cream followed by a few tbs of the diplomat cream. Top it with the second layer of sponge and proceed as before. Place the last layer and brush it with a few tbs of the syrup.
- We cover the whole cake with the rest of the diplomat cream and place the diced sponge all around, pressing gently.
- Wrap the cake loosely with cling film and place it in the fridge for a few hours.
Notes
This is the classic Mimosa Cake, there is also one filled with pineapple but because my husband doesn't like that I make mine with sliced bananas between the layers. Strawberries would also be a good choice of fruit, but I really recommend you to use a fruit for your filling.
Feel free to make vanilla or lemon pastry cream.
You could make the pan di spagna a few days ahead and keep it in the fridge tightly wrapped with cling film. It also freezes well.
I made my cake upside down in a round bowl to ensure the dome shape.
You can freeze the egg whites if you won't be using them straight away. When I separate the eggs I never put all the egg whites in the same bowl, I do groups of 2,3 and 4 egg whites and then freeze them. This way I can take out the exact number of whites I need.
Pan di spagna recipe by Italian pastry chef Salvatore De Riso.
Feel free to make vanilla or lemon pastry cream.
You could make the pan di spagna a few days ahead and keep it in the fridge tightly wrapped with cling film. It also freezes well.
I made my cake upside down in a round bowl to ensure the dome shape.
You can freeze the egg whites if you won't be using them straight away. When I separate the eggs I never put all the egg whites in the same bowl, I do groups of 2,3 and 4 egg whites and then freeze them. This way I can take out the exact number of whites I need.
Pan di spagna recipe by Italian pastry chef Salvatore De Riso.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/03/torta-mimosa-mimosa-cake/