Mimosa cake: a classic of Italian cuisine. Delicate italian cake "Mimosa Mimosa cake from maria reshetnikova

22.12.2020

Description: It is customary to bake this delicate, moist, unusually tasty cake in Italy during the celebration of the onset of spring, namely on March 8! And the cake, in my opinion, fully justifies its name - well, real mimosa! The same yellow, fluffy and delicate! ...)) There are already several recipes for "Mimosa" on the sow, but they all differ from my version. I would like to bring to your attention the "Mimosa" cake, as it is baked in the north of Italy. P.S. The process of making a cake is not complicated enough, but a long description for the recipe ... so that everyone can cope with its preparation!

Cooking time: 140 minutes

Servings: 8

Purpose:

For kids:
For dessert

Competitive recipes:
Competition "Taste of the Holiday"

Ingredients for "Italian Mimosa Cake":

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

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
Liqueur (orange) - 50 ml

Recipe "Italian cake" Mimosa ":

Break 4 eggs into a bowl of a kitchen processor (or simply into a large bowl if you will be using a hand mixer for beating). Pre-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 important when using a large number of eggs! This little rule will help you avoid unnecessary trouble.

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

While the eggs are beating, sift the flour with starch a couple of times (I sift once into a bowl and the second time directly into the bowl with eggs). Introduce the flour mixture in parts into the egg mass, each time very gently stirring with smooth rolling movements from bottom to top, saturating the dough with additional air. We 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 tins for biscuits with a diameter of 22-24 cm. Grease them with butter and sprinkle lightly with flour. Spread the dough evenly into 2 tins. 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 the 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, watch over your oven. Turn the finished biscuits and chill on a wire rack. It is best to give the biscuits a "rest" overnight, or at least 5-6 hours.

In the meantime, let's prepare Patisier cream (its difference from the custard we are used to is that we only use egg yolks). Pour milk and 300 ml (!) Cream into a saucepan with a thick bottom. Add the seeds from the vanilla pod (in a pinch, you can substitute vanilla extract). Heat over a 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 just starts to boil, add the yolks to it. Do not in any way interfere! The yolks will rise to the surface of the milk (as in the photo). Let the mixture come to a point where the milk starts to boil, that is, the milk begins to "bubble" between the sides of the pan and the eggs, and small volcanoes form in the center.

At this point, whisk the yolks with the milk until a homogeneous mass is formed. The cream is ready! It should come out smooth and lump-free. In this recipe, I offered you the so-called express method of brewing cream, offered by the Italian pastry chef Luca Montersino ... But, you can prepare the cream with the method you are familiar with, the old fashioned way!))

Transfer the finished cream into 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, beat the remaining cream (200 ml) with the icing sugar. Transfer the cream to a large bowl. Set aside literally 3 tablespoons from the cream, and add the rest of the cream in portions to the Patisier 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 equal cakes. This is how bright and yellow it is due to the use of a large number of yolks, and no additional dyes!))

Remove the second biscuit from the top crust, and then cut into strips and at the end into small squares (the smaller the better). The biscuits are very soft and fluffy in structure. (This time the children and I tore the biscuit into pieces a little ...)

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

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

Divide the cream visually into 3 parts. Apply a layer of cream to the first cake.

Cover with the second cake layer. First, soak the second cake with liqueur impregnation, grease 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, garnish the cake with the sliced biscuit pieces on top of the cake. They adhere perfectly to the surface of the cake on the cream. Put the cake in the fridge overnight and serve the next day!

In Italy, they began to celebrate Women's Day in 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 pamper yourself with this delicate cake that melts in your mouth!

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

I CONGRATULATE everyone on the upcoming holiday on March 8! And I will be glad if the recipe comes in handy ...

P.S. I'll add the cut of the cake a little later!)))

If you do not bake traditional Easter cakes, but want to please your family with something tasty, sweet and original at the end of the festive table, try to bake the Italian cake "Mimosa", spring and brightly decorated. At first glance, it may seem that the cake is very time consuming to prepare ... But each step in this recipe is detailed in as much detail as possible so that everything will turn out in the best possible way! In addition, the preparation can be divided into two days: on the first day, bake biscuits, and on the second day, prepare the cream and collect the cake. There are no people indifferent to this delicacy - the cake will turn out to be unusually tasty and tender, to match its name!

Author of the publication

I loved to cook while still a student. In those same years, from all kinds of trips to different countries, she began to bring and collect cookbooks, of which a collection of more than 100 books has been collected at the moment. And with the move to Italy, the active development of new gastronomic "secrets" began. It is almost impossible to live in this country and not love to cook! Appreciates affordable and tasty everyday cuisine, shares only proven recipes! He prefers to live according to the principle "Happiness is when there is someone for whom and from what to cook." Happy wife and mother of two daughters.

Recipe author: Irina Proshunina
After cooking, you will receive 10
Cooking time: 2 hours

Ingredients

4 things. egg
220 gr sugar
8 pcs. egg yolk
200 gr wheat flour
40 gr potato starch
300 ml milk
500 ml cream 33%
1/2 pcs. vanilla pods
8 pcs. egg yolk
200 gr sugar
55 gr wheat flour
2 tbsp powdered sugar
100 ml water
50 gr sugar
50 ml orange liqueur
powdered sugar

Cooking method

Prepare biscuits - there will be two. Break 4 whole eggs into a food processor bowl or large bowl if using a hand mixer. To avoid trouble, we recommend breaking each egg into a glass beforehand and only after that add it to the rest. Add sugar to a bowl. Beat the egg mass at high speed of the mixer for about 10 minutes until its volume is at least doubled.

In the meantime, prepare the required 8 yolks. After 10 minutes, while whisking the egg mixture, add the yolks one at a time. While adding the yolks, the speed of the mixer can be reduced slightly and then whisk again at high speed. As a result, the fluffy and airy egg mass increased in volume by about 3-4 times.

While the eggs are beating, sift the flour and starch twice (you can sift once into a separate bowl and the second time directly into the bowl with the egg mixture). Add flour to the egg mass in 2-3 passes, stirring very gently each time with smooth rolling movements from bottom to top, additionally saturating the dough with air. Do not mix for a long time so that the dough does not settle - only until a smooth structure without lumps is obtained.

Turn on the oven to heat up to 180 degrees. Prepare 2 tins for biscuits with a diameter of 22-24 cm. Grease them with butter and sprinkle lightly with flour (“French shirt”). Distribute the dough evenly into 2 forms: one biscuit will become a cake, and the second we will use to decorate its surface.

Bake the biscuits in an oven preheated to 180 degrees for about 30 minutes. Check the readiness of the biscuit with a wooden skewer - it should come out of the middle of the biscuit dry. Turn the finished biscuits and chill on a wire rack. Wrap them in plastic wrap and leave overnight or at least 5-6 hours.

Prepare Patisier cream. Its difference from our usual custard is that we only use egg yolks. Pour milk and 300 ml of cream into a saucepan with a thick bottom. Add the seeds from the vanilla pod (in a pinch, you can substitute vanilla extract). Heat over a fire, but do not bring to a boil. Separately in a bowl, grind the yolks with sugar. Add flour and stir until smooth. Pour a ladle of hot milk into the egg mixture and stir.

Then you can add the egg mixture to the saucepan with the rest of the milk and cook the cream, stirring constantly. Once the cream thickens, it's ready. Remove it from the heat. It should come out smooth and lump-free.

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

When the cream is completely cool, beat the remaining 200 ml of the cream with the icing sugar. Transfer the custard to a large bowl. Set aside 3 tablespoons of whipped cream, and add the rest in portions to Patissier cream, stirring gently each time so that the cream does not settle.

Put the finished cream in the refrigerator.

Prepare biscuits. Using a sharp knife or a culinary string, carefully cut the first biscuit into 3 identical cakes. The biscuit turns out to be bright yellow due to the use of a large number of yolks, without additional dyes!

Gently cut off the top crust from the second biscuit, and then cut it into stripes, and then into small squares (the smaller the better). The biscuits are very delicate and fluffy in structure, so they must be cut carefully.

Prepare liquor impregnation: by heating water in a small saucepan, add sugar and boil for a couple of minutes until it is completely dissolved. Remove syrup from heat, pour into a bowl and add liqueur (ideally orange, like Cointreau). Allow the impregnation to cool and start assembling the cake. Put the first cake on the dish and use a silicone brush to moisten it abundantly with impregnation.

Then apply a thin layer of cream (half of the set aside) and spread thoroughly over the entire surface of the crust.

Divide the cream visually into 3 parts. On the first cake layer, apply a layer of 1/3 of the cream. Cover with the second cake layer. First soak the second cake with liqueur impregnation, grease with the remaining cream and cover with the second third of the cream.

Cover with the last, third, crust and grease the top and sides of the cake with the remaining cream.

Decorate the cake with slices of sponge cake all over the surface - they adhere perfectly to the cream.

Put the cake in the refrigerator for 3-4 hours, and best of all - overnight, and the next day you can serve! Lightly sprinkle the cake with icing sugar before serving.

Mimosa cake ready! Bon Appetit!

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 as not to 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.

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 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:

powdered sugar.

Mimosa cake preparation method

Making the main biscuit, which forms the basis of the cake. Separate the yolks from the whites, halve the sugar.

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

Beat the proteins and the other 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.

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 paint in a mixer. When the mass increases 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.

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.

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

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

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

Put yellow biscuit cubes on the cream.

Sprinkle the cake with powdered sugar.

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

The biscuit must be well soaked in syrup and cream.

The Italian Mimosa cake is ready. Bon Appetit!

I bake this delicate, moist, unusually tasty cake once a year, namely during the celebration of the onset of spring ..., during the 8 March holiday! There are some varieties of this dessert. I would like to present to your attention the Mimosa cake, as it is baked in the north of Italy. I think that no one has any questions about the origin of the name of this cake! Its name fully corresponds to the appearance of the dessert, which resembles a mimosa flower - the same yellow and fluffy!

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

The recipe for the "Mimosa" cake was created in Northern Italy, but today it is considered the heritage of the entire Italian gastronomic culture, and is prepared with pleasure by hostesses throughout Italy. It owes its name to the fact that its appearance resembles a mimosa flower. Mimosa cake is traditionally prepared for a holiday dedicated to Women's Day.

Let's learn how to make this lovely cake.

Ingredients
For biscuit:
+ 4 eggs,
+ 8 yolks,
+ 220 g sugar
+ 200 g flour,
+ 40 g of potato starch.
For the custard:
+ 300 ml whole milk,
+ 300 ml cream,
+ 200 g sugar
+ 8 yolks,
+ 55 g flour
+ half a vanilla pod.
For impregnation:
+ 100 ml of water,
+ 50 ml orange liqueur,
+ 50 g sugar
For whipped cream:
+ 200 ml whipping cream,
+ 20 g icing sugar.

Preparation

Biscuit

1. Beat well - until fluffy foam - 4 eggs with sugar.

2. Add 8 more yolks to the egg mass and continue beating until the mass increases in volume.

3. Sift flour with starch and add small portions to the egg mass. Stir gently with a spatula from bottom to top, additionally saturating the dough with air.

4. Divide the resulting dough into two parts and put in two oiled and floured forms (22-24 cm). One biscuit will become the basis of the cake itself, and the second we will use to decorate the entire surface of the cake with delicate pieces of biscuit.

5. Bake in an oven preheated to 180-190 degrees for about 30 minutes. Willingness to check with a toothpick.
Cream

1. Pour milk and cream into a container, add the seeds from the vanilla pod and leave to warm.

2. Mix the yolks with sugar separately, add flour. Then add a little milk and cream to the egg mixture. Mix thoroughly again and pour in the remaining milk. Stir the cream constantly and bring it to thicken over low heat. Remove and leave to cool.

Impregnation

Prepare liquor impregnation. To do this, put the water to heat, to which sugar and liquor (preferably orange) are added. Stir well until the sugar is completely dissolved (do not overheat!) And leave to cool.

Cream

Whip the cream with powdered sugar and refrigerate.

Assembling the cake

1. Prepare the cakes. If necessary, trim the biscuits with a knife. Cut one biscuit into three cakes.

2. The second biscuit can be baked in a smaller mold

3. At the second biscuit we cut off the top crust properly ... And cut into longitudinal strips of the same width. Then we cut these strips into three parts each, and, finally, we cut the strips into small cubes.

4. We finish preparing the cream. We take out the whipped cream from the refrigerator, put literally 2-3 tbsp. tablespoons of cream, put the rest in the custard and mix as follows.

5. We put the first cake on a tray and grease it with liqueur impregnation.

6. Then we apply a thin layer of cream - just one spoon - and distribute it properly over the surface of the cake.

7. Lay out a layer of cream on top (divide it visually into three parts, for all three cakes). And cover with the second cake. We do the same with the second cake: we saturate it with liqueur impregnation, grease it with the remaining cream and cover it with a layer of cream. Above - the third, last cake.

8. The retaining ring can now be removed.

9. Lubricate the top and sides of the cake with the remaining cream.

10. We cover the entire surface of the cake with the previously cut biscuit cubes. The cream allows the pieces of biscuit to adhere properly to the surface of the cake, and it begins to resemble mimosa.