The recipe of the Mimosa Cake, a typical dessert to be enjoyed with friends for the festival dedicated to women.
In this event we present the Mimosa cake recipe.
Already from the distant 1922 in Italy we celebrate an important day: the 8 March. On the day dedicated to International Women's Day we remember all the economic and social achievements in the course of history of the female gender.
It is an important day and it is tradition in Naples, as in the whole country, to prepare a sweet and colorful cake that symbolizes the flower dedicated to women, apputnao mimosa.
How to resist, therefore, the taste of a soft pan di spain wet al Limoncello surrounded by the classic chantilly cream and the tasty pineapple filling?
Best wishes to all women in the world!
Ingredients
- For the sponge cake
- 5 eggs
- 180 grams of sugar
- 75 grams of flour
- 75 gr of potato starch
- a little grated lemon peel
- a pinch of salt
For the custard
- 250 gr of milk
- 2 yolks
- 50 grams of sugar
- 25 00 grams of flour
- lemon peel and vanilla flavoring
- 200 grams of whipping cream
- 50 ml Limoncello
- 100 gr pineapple syrup
The basics of the cake
Whip the whole eggs and the sugar for a long time, adding the salt, as long as it does not turn out well foamy. Incorporate the flour and the starch with the aromas proceeding from top to bottom and place the mixture in a slightly buttered baking tin and bake at 170 ° for about 15 minutes.
While the sponge cake bake in the oven, prepare the custard first heating the milk with the aromas. In a saucepan, instead, beat the egg yolks with the sugar, the flour and add the milk. Place on the heat and turn the cream until it thickens. Let everything cool.
Prepare the Mimosa cake
Obtained from the cooled sponge cake disks from 16-18 cm and with the cuttings you make a lot of pieces to put aside. On the other hand, add the whipped cream to the cream and cut the pineapple syrup into small pieces to become the filling of the mimosa cake.
Whip the cake on a tray placing the first layer of sponge cake, wetting with the limoncello and the pineapple juice in syrup, a layer of cream and pieces of pineapple. Layer the cake until the ingredients finish, stuccoing it all around with the remaining cream.
Use the previously sliced panagna cubes and set aside to "bread" the cake recreate the mimosa effect.
