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Mimosa Cake

di Academia Barilla

Mimosa Cake
1 hours


Sweets and Fruit

Ingredients for 4 people

For the sponge cake: 2/3 cup flour 2/3 cup potato starch 3/4 cup sugar 6 eggs Butter and flour for cake pan as needed For the Chantilly cream: 2 cups milk 2 eggs 2 egg yolks 1/2 cup sugar 1/4 cup flour Zest of 1 lemon 1/2 vanilla bean 1/2 cup heavy cream 1/2 cup confectioner's sugar For the syrup: 1 cup water 1/2 cup Kirsch liqueur 2/3 cup sugar

Preparation 1 hours preparation
1. To make sponge cake, beat eggs and sugar in a mixer until creamy, firm and doubled in volume

2. Sift together flour and potato starch and carefully fold in with a spatula, a little at a time

3. Pour into two 7-inch buttered and floured round cake pans

4. Bake in a preheated 320°F oven for 45 minutes

5. Remove from the oven and set aside to cool

6. Make the Chantilly cream, which is a mixture of whipped cream and pastry cream

7. Whip very cold heavy cream with confectioner's sugar and refrigerate until ready to use

8. Prepare pastry cream: Slice vanilla bean open lengthwise, scrape out seeds and collect in a bowl

9. With a peeler, remove zest from lemon, carefully avoiding the pith, as it is quite bitter

10. In a pot, bring milk, lemon zest and vanilla seeds to a boil

11. As soon as it starts boiling, turn off the heat

12. In a bowl, beat whole eggs and egg yolks with sugar

13. Stir in sifted flour and mix until smooth

14. Thin with a very small amount of milk, stirring constantly

15. Pour in the remaining milk through a sieve to remove lemon zest

16. Return this mixture to the pot and heat over low heat for 5 - 10 minutes, stirring constantly (it should boil for at least 2 - 3 minutes)

17. Remove cream from the heat and set aside to cool completely

18. Fold pastry cream into reserved whipped cream

19. Prepare syrup to soak the sponge cake with: Bring water and sugar to a boil in a saucepan

20. As soon as the sugar has dissolved, remove from the heat and stir in Kirsch liqueur

21. Assembling the cake: With a bread knife, cut one of the two sponge cakes into 1/2-inch horizontal slices

22. Line an 8-inch glass dish with parchment paper

23. Place one slice of sponge cake into the dish

24. Brush sponge cake with Kirsch syrup

25. Spoon one layer of Chantilly cream and cover with another slice of sponge cake

26. Continue this process until there are 3 - 4 layers of sponge cake

27. Refrigerate for about 30 minutes

28. Slice the other sponge cake into 1/4 - 1/2-inch cubes

29. Turn out the cake onto a platter

30. Cover the outside with the remaining cream

31. Sprinkle sponge cake cubes over the top, covering the whole cake