Photo by “Maurizio “OttO” De Togni
In Italy on March 8th, we bake the delicious Mimosa Cake to celebrate the Women International Day.
This cake is called Mimosa because of its resemblance with the Mimosa flower, a flower which flourishes in the beginning day of March.
This lovely cake is made with three basic elements of the Italian Art of Pastry : sponge cake, pastry cream and whipped cream.
Prepare this cake one day ahead and keep it refrigerated until serving. Garnish with fresh cut flowers on top.
Buon Appetito!!!
Servings : 8
Difficulty : Intermediate
Prep Time : 50 min.
Cook Time : 20 min
INGREDIENTS
For the Sponge Cake
5 eggs
4.5 oz granulated sugar
3.5 oz flour 00
0.88 oz potato starch
1 tsp vanilla extract
For the Chantilly Cream
2 cups whole milk
4 egg yolks
4.5 oz granulated sugar
1.5 oz unbleached all-purpose flour, sifted
1 tsp vanilla extract
7 oz heavy whipping cream
For the Syrup
1/2 cup water
1.5 granulated sugar
2 tsp orange blossom water
1/2 cup semi-sweet mini chocolate chips, to sprinkle
DIRECTIONS
Preheat oven at 325 F degrees.
In a medium bowl sift together flour and potato starch, set aside.
In a large bowl, whisk egg yolks and sugar.
In a medium bowl, whip egg whites at stiff peak.
Stir gently the whipped egg whites into the egg/sugar mixture.
Add the vanilla extract.
Fold in, little by little, sifted flour and potato starch until smooth.
Bake for 20 minutes.
While the cake is in the oven, prepare the Chantilly Cream (pastry cream and whipped cream mixture).
For the pastry cream, bring to boil milk and vanilla extract, then remove from heat and set aside.
Whisk egg yolks with sugar.
Add flour and mix until smooth.
Add little by little the hot milk.
Put back the mixture over the heat, boil for a couple of minutes stirring constantly.
Remove from heat and allow to cool completely.
Whip the whipping heavy cream at stiff peak, then fold into the cooled pastry cream.
To make the syrup, boil water, sugar and orange blossom water.
When the sugar dissolves, remove from heat.
To assemble the cake:
Cut the upper part of the sponge and set aside.
Scoop out the inside, keeping aside the crumbled cake (crumbles should be looking like Mimosa flower and will be used for garnishing).
With a small brush, soak the sponge with the syrup.
Pour in half of the Chantilly Cream and spread evenly.
Sprinkle with chocolate chips.
Close the cake with the upper part .
Coat the sponge with the remaining Chantilly Cream.
Cover the cake with the crumbles.
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