Italian Cake "Mimosa". Step-by-step Recipe With Photo

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Italian Cake "Mimosa". Step-by-step Recipe With Photo
Italian Cake "Mimosa". Step-by-step Recipe With Photo

Video: Italian Cake "Mimosa". Step-by-step Recipe With Photo

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Video: Торт "Мимоза". Пошаговый видео рецепт популярного итальянского торта. 2023, February
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Lovely ladies are congratulated on the spring holiday on March 8 not only here, the holiday is widely celebrated in Italy. They even invented a Mimosa cake specifically for International Women's Day. The recipe is quite simple, I improved it a little so that I did not add food paint to the whole cake, I decided to bake a thin yellow biscuit separately for decoration. The finished cake turns out to be very tasty, juicy and similar to the first spring mimosas.

Italian cake "Mimosa"
Italian cake "Mimosa"
  • Cooking time: 2 hours 30 minutes
  • Servings: 8

Ingredients for the Italian Mimosa cake

For the main biscuit:

  • 4 eggs;
  • 100 g butter;
  • 110 g sugar;
  • 130 g wheat flour;
  • 4 g baking powder for dough;
  • 1/4 teaspoon of turmeric

For biscuit cubes:

  • 2 eggs;
  • 50 g sugar;
  • 50 g wheat flour;
  • 2 g baking powder;
  • yellow food coloring.

For the cream:

  • 1 egg;
  • 230 ml of milk;
  • 200 g butter;
  • 170 g sugar;
  • 2 g vanillin.

For impregnation, filling and decoration:

  • candied ginger in syrup;
  • powdered sugar.

Method of making the cake "Mimosa"

We make the main biscuit, which forms the basis of the cake. Separate the yolks from the proteins, divide the sugar in half.

Grind the yolks with half the sugar, add the melted and cooled butter.

Separating the yolks from the whites
Separating the yolks from the whites
Rub yolks with sugar, add butter
Rub yolks with sugar, add butter
Mix the flour, baking powder and turmeric, add the yolks, gently stir in the whipped whites
Mix the flour, baking powder and turmeric, add the yolks, gently stir in the whipped whites

Beat the proteins and the second half of the sugar until they reach steady peaks. We mix wheat flour, baking powder and turmeric, add yolks crushed with sugar and butter, gently stir in the whipped whites.

Fill the baking dish with dough. We put to bake
Fill the baking dish with dough. We put to bake

Cover the baking dish with oiled baking paper, sprinkle with flour, fill with dough. We bake in an oven preheated to 170 degrees for 25-30 minutes, check the finished biscuit with a wooden skewer, cool on a wire rack.

Cooking yellow biscuit cubes
Cooking yellow biscuit cubes

Making yellow biscuit cubes. Mix eggs, sugar, yellow food paint in a mixer. When the mass has increased in volume by about 3 times, combine it with sifted wheat flour and baking powder. Pour the dough in a layer of 1-1.5 centimeters onto oiled baking paper. We bake for 7-8 minutes at 160 degrees. When the biscuit has cooled down, cut it into small cubes (no more than 1x1 centimeter).

Making a cream. Slowly heat the egg, sugar, vanillin and milk in a saucepan with a thick bottom, when the mass boils, reduce the heat, cook for 4 minutes.

Slowly heat the egg, sugar, vanillin and milk
Slowly heat the egg, sugar, vanillin and milk
Beat the cream until smooth, fluffy
Beat the cream until smooth, fluffy

Whisk butter softened at room temperature for 1 minute, add the cooled cream mass in a thin stream. Beat the cream until smooth, fluffy for about 2-3 minutes.

We collect the cake. Cut the main sponge cake in half. Soak the bottom of the biscuit with ginger syrup mixed with boiled water in a ratio of 2 to 1.

Cut the main sponge cake in half and soak in ginger syrup
Cut the main sponge cake in half and soak in ginger syrup

Spread finely diced biscuits mixed with candied ginger cream on the first crust.

Spread finely diced biscuit mixed with cream and candied ginger on the first crust
Spread finely diced biscuit mixed with cream and candied ginger on the first crust

Cut the second part of the cake into small cubes, mix with the cream and finely chopped ginger, spread it on the first cake. We leave a little cream for coating.

Cover with the remaining cream
Cover with the remaining cream

We form a neat slide, coat it with the remaining cream.

Put the yellow biscuit cubes on the cream.

Put the yellow biscuit cubes on top and sprinkle with powdered sugar
Put the yellow biscuit cubes on top and sprinkle with powdered sugar

Sprinkle the cake with icing sugar.

We put the ready-made Mimosa cake in the refrigerator for 10-12 hours.

Mimosa cake for March 8
Mimosa cake for March 8

The biscuit must be well saturated with syrup and cream.

The Italian Mimosa cake is ready. Bon Appetit!

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