Rosa Cooking

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Mimosa cake

This cake is tied in Italy on March 8, Women’s Day. It is reminiscent of the mimosa flower with which Italian women decorated the first post-war celebration on this day in 1946. Mimosa blooms in March, but since it is poisonous and cannot be used as an ingredient, this cake was created.

Preparation steps

  • Preparation of cream
  • Put milk, sugar, egg yolks and flour in a non-stick pan and make everything with a whisk so that there are no lumps. Put on the gas and stir with a whisk until thickened. Cover the sickle with cream with cling film so that the shrimp does not form on top. Meanwhile, whip the whipping cream and when the cream is completely cold, mix it into the cream and equalize everything with the whipped cream in light circular motions.
  • Preparing a biscuit Biscuit is my Pan di Spagna recipe that I normally use for various cakes
  • Whisk the egg whites with half the sugar and the egg yolks with the other half of the sugar. Mix the egg yolks into the egg whites, add flour with baking powder, milk and the juice of one lemon. All equalize at minimum speed with a mixer or by hand wire.
  • Place in a mold greased with butter and sprinkled with flour or lined with baking paper. Bake at 180 ° C for about half an hour. When the biscuit separates from the sides of the mold, it is baked but also checked with a toothpick.
  • Cut the biscuit into two parts, cutting off the upper part about 1 cm thick, which will be the "lid". The lower part, thicker, hollow out, leaving an edge about 1 cm thick on the side. Crumble the hollowed out dough and set aside.
  • In a glass put a little rum, juice of one orange, a spoonful of sugar and dilute with water if it is too strong. Soak the biscuit hollow base as well as the edge, fill with cream and spread the edge with cream, cover with the biscuit lid and soak it with the rum mixture.
  • Coat the whole cake with the rest of the cream and stick the crumbled biscuits on it. Leave the cake in the fridge for a couple of hours.

Serving

You can enrich the cake with fruit such as canned pineapple, wild berries or strawberries. Cut the desired fruit into pieces and add it to the cream with which you will fill your biscuit base, and the biscuit with soaked fruit juice. If you don't have any cream left to spread on the outside of the cake, whip a little whipping cream and spread it on the cake and stick the biscuit crumbs.

Tags

cake cream

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