Dear ladies are congratulated on the spring holiday on March 8, not only here, the holiday is widely celebrated in Italy. They even came up with a Mimosa cake specifically for International Women's Day. The recipe is quite simple, I improved it a little so as not to add food coloring to the whole cake, I decided to bake a thin yellow biscuit separately for decoration. The finished cake is very tasty, juicy and looks like the first spring mimosa.

• Cooking time: 2 hours 30 minutes
• Servings: 8

Ingredients for Italian Mimosa Cake

For the main biscuit:

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

For biscuit cubes:

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

For cream:

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

For impregnation, filling and decoration:

• powdered sugar.

Mimosa cake recipe

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

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

Whisk the egg whites and the other half of the sugar until stiff peaks form. We mix wheat flour, baking powder and turmeric, add the yolks pounded with sugar and butter, gently mix in the whipped proteins.

We 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.

Making yellow biscuit cubes. Mix eggs, sugar, yellow food coloring 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 on oiled baking paper. We bake for 7-8 minutes at a temperature of 160 degrees. When the biscuit has cooled, cut it into small cubes (no more than 1x1 centimeter).

Making cream. We 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.

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

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

Spread a slide on the first cake layer finely diced biscuit mixed with candied ginger cream.

We cut the second part of the cake into small cubes, mix with cream and chopped finely candied ginger, put it in a slide on the first cake. We leave a little cream for coating.

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

Put the yellow cubes of biscuit on the cream.

Sprinkle the cake with powdered sugar.

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

Biscuit must be well soaked in syrup and cream.

Italian cake "Mimosa" is ready. Bon Appetit!

Saturday, March 05, 2016 07:38 + to quote pad

This tender, moist, unusually delicious cake in Italy is usually baked during the celebration of the onset of spring, namely March 8! And the cake, in my opinion, fully justifies its name - well, a real mimosa! The same yellow, fluffy and delicate!... There are already several Mimosa recipes on the site, but they all differ from my version. I want to bring to your attention the Mimosa cake, as it is baked in northern Italy.

The process of making a cake is not complicated enough, but a long description of the recipe ... so that everyone can cope with its preparation!

Biscuit

• Egg yolk - 8 pcs
• Chicken egg - 4 pcs
• Sugar - 220 g
• Flour - 200 g
• Starch - 40 g

Cream

• Milk - 300 ml
• Cream (min 33%) - 500 ml
• Sugar - 200 g
• Egg yolk - 8 pcs
• vanilla pod— 0.5 pcs
• Flour - 55 g
• Powdered sugar - 2 tbsp. l.

Impregnation

• Water - 100 ml
• Sugar - 50 g
• Liquor (orange) - 50 ml

Crack 4 eggs into the bowl of a food processor (or just a large bowl if you're using a hand mixer). Break each egg into a glass and only then add to the rest. We always use this method when working with eggs in cooking, but for me this rule is especially true when using a large number of eggs! This little rule will help you avoid unnecessary trouble.

Add the sugar and start beating the egg mixture until it has at least doubled in volume, about 10 minutes at high speed. In the meantime, we separate the 8 yolks we need. After 10 minutes, we begin to add the yolks, continuing to beat the egg mixture (in the process of adding the yolks, the mixer speed can be slightly reduced, and then continue to beat again at high speed). As a result, we get a lush and airy egg mass. It increased in volume by about 3-4 times.

While the eggs are being beaten, sift the flour and starch a couple of times (I sift once into a bowl and a second time directly into the bowl with eggs). Introduce the flour mixture into the egg mass in parts, each time very carefully mixing with smooth wrapping movements from the bottom up, saturating the dough with additional air. Do not mix for a long time so that the eggs do not settle, only until a smooth dough structure is obtained, without lumps.

Prepare 2 forms for biscuits with a diameter of 22-24 cm. Lubricate them with butter and sprinkle lightly with flour. Divide the dough evenly into 2 moulds. One biscuit will become the cake itself, and the second we will use to decorate the surface of the cake with delicate pieces of biscuit ...

Bake biscuits in an oven preheated to 180 degrees for about 30 minutes. Check the readiness of the biscuit with a wooden skewer and, in any case, keep an eye on your oven. Turn the finished biscuits over and cool on a wire rack. It is best to let the biscuits "rest" overnight, or at least 5-6 hours.

In the meantime, let's prepare Patissier cream (its difference from the usual custard is that we use only egg yolks). Pour milk and 300 ml (!) Cream into a saucepan with a thick bottom. Add the seeds from the vanilla pod (in extreme cases, you can replace with vanilla extract). Put on fire, but do not bring to a boil.

Separately, in a bowl, grind the yolks with sugar. Add flour and stir until smooth. When the milk mixture begins to boil, add the yolks to it. Do not interfere in any way! The yolks will rise to the surface of the milk (as in the photo). Let the mixture come to the point where the milk begins to boil, i.e. the milk begins to "bubble" between the walls of the pan and the eggs, and small volcanoes form in the center.

At this point, stir the yolks with milk with a whisk until a homogeneous mass is formed. Cream is ready! It should be smooth and without lumps. In this recipe, I offered you the so-called express method of cream brewing, offered by the Italian confectioner Luca Montercino ... But, you can prepare the cream with the method you know, the old fashioned way!

Transfer the finished cream to a wide container and cool, covering with cling film in contact with the surface of the cream so that a crust does not form on the cream.

When the cream has cooled, whip the remaining cream (200 ml) with powdered sugar. Transfer the cream to a large bowl. Set aside literally 3 tablespoons of the cream, and add the rest of the cream in parts to the Paticière cream, stirring gently each time so that the cream does not settle. Put the finished cream in the refrigerator.

Prepare biscuits. Carefully cut the first biscuit into 3 identical cakes. Here it is so bright and yellow due to the use of a large number of yolks, and no additional dyes!

Free the second biscuit from the top crust, and then cut into strips and finally into small squares (the smaller the better). Biscuits are very soft and fluffy. (This time the children and I tore the biscuit into pieces a little...

Prepare liqueur. Put water in a small saucepan to heat, add sugar and liquor (preferably orange, like Cointreau). Mix well until the sugar is completely dissolved (do not overheat!), Remove from heat and let cool. Let's start assembling the cake. Put the first cake on the dish, moisten it with plenty of impregnation.

Then apply a thin layer of cream - 1/2 of the amount of cream set aside, and properly distribute over the surface of the cake.

The cream is visually divided into 3 parts. Apply a layer of cream on the first cake.

Cover with second layer. First, soak the second cake with liquor impregnation, brush with the remaining cream and cover with a layer of cream. Above is the third, last cake. Spread the remaining cream over the top and sides of the cake.

Finally, decorate the top of the cake with sliced ​​​​biscuit pieces, laying them on the cake. They adhere perfectly to the surface of the cake on the cream. Put the cake in the fridge overnight and you can serve it the next day!

I want to note that the cake turns out to be "expensive" in terms of the number of eggs used! .. But, in justification, I can say that this cake has not left anyone indifferent, neither with its appearance, nor with its taste! Try it too!


CONGRATULATIONS to all on the upcoming holiday of March 8! And I'll be glad if the recipe is useful ...

• For 1 biscuit cake:
• Chicken eggs - 4 pieces
• Sugar - 1 cup
• Wheat flour - 1 cup
• Vanilla.
• For 2 biscuit cakes:
• Chicken eggs - 2 pcs
• Sugar - ½ cup
• Flour - ½ cup
• Vanilla.
• For cream:
• Cream - 350-400ml
• Powdered sugar - 1 cup.
• Canned pineapple - 1 can.

Step by step cooking recipe

1 The Mimosa cake recipe is very easy to prepare, only at first glance, looking at the composition of the ingredients, it seems laborious, but in fact the whole process is quite easy. Separately, mix all the ingredients for each cake separately. The first cake can be baked in a slow cooker on the "Baking" mode for 55-60 minutes. The second cake can be successfully baked at the same time in the oven, at a temperature of 180 ° C, for about 20-30 minutes. Then we cool the finished cakes and cut each in half along the longitudinal line so that we get 4 pieces.2 Separately, we prepare the cream, which is also prepared elementarily. Just using a mixer or blender, whip the cream (the fatter the better, we recommend using 35%) until creamy, then add powdered sugar to them, mix thoroughly and our cream is ready.3 So, we collect the cake. We put a large semi-cake on the very bottom, which we sprinkle well with the juice of canned pineapple and grease with the prepared cream. Then lay out part of the pineapple, if you have it in pieces, then great. If the pineapple is in rings, then cut it into cubes. 4 Then cover the top with the second part of the half-cake and also sprinkle with canned pineapple juice. From above and from the sides we coat our cake with the rest of the cream. 5 We need to cut the second cake into straws and then into squares, the smaller they turn out, the better. Then we spread these cubes on the cake and press them on the sides with our hands, they stick well to the cream. Sprinkle with powdered sugar on top and send to soak in the refrigerator. It is advisable to give the cake time to soak for 1-2 hours, no less.6 Outwardly and in the context, the cake turns out to be traditionally similar to a mimosa, and the size is quite impressive - about 1.5-2 kg.

Recipe cooking secrets

The Mimosa cake looks like the flower of the same name, in honor of which it got its name. At the same time, the taste will not let you down, you will get a truly spring dessert. Cake according to the recipe of mummies is prepared quite easily. You can bake, both on holidays and on a day off, to pamper your family with a delicacy. Tor "Mimosa" will become a popular baking recipe in every family.

Cake "Mimosa" is a bright and pretty Italian dessert, especially relevant in the spring on the eve of the women's holiday on March 8th. The recipe uses a sponge cake with yolks and turmeric, a delicate custard with cream and splashes of pineapple. Like the popular one, the dessert is abundantly strewn with yellow fluffy grains, symbolizing flowers. Colourful, interesting and delicious!

Cake "Mimosa" does not have a single recipe - the main idea is the design that justifies the name of the dessert. Otherwise, the composition can be varied to taste - if desired, replace the cream or biscuit, use other fruits in addition to pineapples. Thus, based on the presented recipe, you can create new options.

Ingredients:

For test:

• eggs - 4 pcs.;
• egg yolks - 8 pcs.;
• sugar - 200 g;
• flour - 200 g;
• potato starch - 40 g;
• turmeric - 2 teaspoons without a slide.

For filling:

• canned pineapples - 250 g.

For cream:

• milk - 500 ml;
• cream 33-35% - 250 g;
• eggs - 2 pcs.;
• sugar - 180 g;
• vanilla sugar - 8-10 g;
• potato starch - 30 g.

Mimosa cake recipe with photo step by step

1. Cooking dough. Break all 4 eggs into a bowl at once, without separating the whites and yolks. Pour in sugar and beat with a mixer for about 10 minutes. The mass should greatly increase in volume and become like a cream - “airy” and thick.
   
2. Separate 8 yolks from whites. Gradually add to the whipped mass, continuing to work with a mixer. The recipe requires significantly more yolks than proteins, so the remaining protein mass is poured into a suitable plastic container or other container with a lid and put in the refrigerator, or frozen until required. Then aged proteins can be used for cooking, or meringue cakes, for example, etc.
   
3. Separately combine flour and starch. For extra yellowness, add turmeric. If the eggs are caught with rich bright orange yolks, you can do without this spice, or reduce its portion. You can also use any other biscuit recipe as the basis of the cake and just add a few drops of yellow food coloring.
   
4. After sifting through a fine sieve, add the flour mixture to the egg mixture in 3-4 doses.
   
5. Each time we stir the mass, completely dissolving dry clots. We mix gently, strictly in one direction from the bottom up, trying to keep the volume of the lush mass as much as possible.
   
6. When all the flour is mixed in, spread the homogeneous yellowish dough into a baking dish (diameter 22 cm). For convenience, we lay the bottom with parchment paper, do not grease the walls.
   
7. We bake the cake for about 30-40 minutes at 180 degrees. Readiness is checked traditionally by piercing the middle of the crumb with a wooden skewer / toothpick. There should be no wet dough left on the stick.
   
8. Let the cake cool completely. Then we pass with a knife along the sides to separate the cake from the walls. We release from the form.
   

   Cream for cake "Mimosa" recipe

9. In parallel with baking the cake, you can start preparing the cream. We combine the eggs with starch and granulated sugar, add vanilla sugar for flavoring. We grind the mixture.
   
10. Bring milk to a boil. Pour half of the serving gradually in a thin stream to the sugar-egg mixture, actively stirring the mass so that the eggs do not curl.
    
11. Pour the mass to the rest of the milk, put on a slow fire. Cook with vigorous and continuous stirring until thickened. Remove from heat and be sure to completely cool the cream.
    
12. After a while and making sure that the custard has completely cooled down, proceed to the cream. Do not forget that whipping cream must be cold and have a high percentage of fat (at least 33). We work with a mixer until the mass thickens.
    
13. For convenience, we shift the custard into a large bowl. Gradually add whipped cream, stirring gently each time.
    
14. Part of the finished cream (about a third) is set aside for coating the cake, and to the rest of the mass we add pineapples chopped into small pieces. We stir.
    

    Mimosa cake assembly

15. Cut the top off the cooled cake and set aside.
    
16. We form a “basket” - manually remove the entire yellow crumb, leaving only the bottom and thin walls. Thoroughly pour the resulting workpiece, as well as the set aside top, with syrup from canned pineapples. The crumb that we removed from the cake is saved for decoration.
    
17. Put the cream with pineapples into the formed “basket”, tamp it down.
    
18. From above we cover the workpiece with a cut top. Generously coat the cake on all sides with the reserved cream.
    
19. The yellow crumb is manually torn into small pieces, almost into crumbs. Sprinkle fluffy grains on the surface of the cake. The sides are also abundantly covered with a yellow mass, slightly pressing with the palm of your hand for better fixation. After the “assembly”, we send the cake overnight in the refrigerator for impregnation and fixing the shape. From above, it is advisable to cover the dessert with a microwave lid or other suitable utensils so that the top layer does not dry out.
    
20. Ready and soaked spring cake "Mimosa" cut into portions and serve.
    

Happy tea!

I bake this tender, moist, unusually delicious cake once a year, namely during the celebration of the coming of spring ..., during the holiday of March 8! There are several varieties of this dessert. I want to bring to your attention the Mimosa cake, as it is baked in the north of Italy. I think that no one has questions about the origin of the name of this cake! Its name is fully consistent with the appearance of the dessert, reminiscent of a mimosa flower - the same yellow and fluffy!

Women's Day has been celebrated in Italy since 1946, and the mimosa flower immediately became a recognized symbol of this holiday, since it begins to bloom just in the first days of March. In general, without further ado, I suggest you treat yourself to this tender and melt-in-your-mouth cake!

I want to note that the cake turns out to be “expensive” in terms of the number of eggs used! .. But, in justification, I can say that this cake has not left anyone indifferent, neither with its appearance, nor with its taste! Pamper yourself too!