Mimosa Cake is a soft and irresistible cake, perfect for special occasions such as birthdays or Women's Day. Its name comes from its resemblance to the mimosa flower, thanks to its yellow chantilly cream topping that recalls the petals. This cake is a classic of Italian pastry and is much loved for its delicate flavor and elegant presentation.
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Heat the milk in a small saucepan
In a heavy-bottomed saucepan, whisk the eggs with the sugar, sifted flour and vanilla
Stir carefully until the ingredients are combined, then add the hot milk
Do this last step by stirring quickly with a whisk, otherwise the hot milk may curdle the eggs
Add the washed lemon peel and place the saucepan over low heat, stirring constantly until it reaches boiling point
Remove the cream from the heat before lumps form and remove the lemon peel
Let it cool and add the whipped cream with a little vanilla
Once the cream is ready, start preparing the syrup
Put the water, the peel of three oranges, the sugar and the liqueur in a pan and boil for 10 minutes
Remove the orange peels from the mixture and let cool
Cut the sponge cake into two horizontal discs
Scoop out the lower part of the cake, creating a cavity in which to put the chantilly cream, leaving about a third aside for the topping
Brush the two cake halves with syrup and close with the inverted top disc
Cake Tin
Whisks
Electric Mixer
Spatula
Italia
Spread the chantilly cream over the surface and edges of the cake and cover with the crumbled crumb, pressing lightly to make it adhere
Place the cake on a tray and keep it in the fridge until ready to serve
| Energy (kcal) | 158.16 |
| Carbohydrates (g) | 30.85 |
| of which Sugars (g) | 24.77 |
| Fat (g) | 2.59 |
| of which Saturates (g) | 0.88 |
| Protein (g) | 4.37 |
| Fiber (g) | 0.9 |
| Sale (g) | 0.03 |
