The Mimosa Cake, a favorite of many, especially cherished by my mother, is a delicate and delightful dessert that combines soft sponge cake, creamy custard, and rich chocolate shavings. This cake is traditionally made for International Women's Day, symbolizing elegance and appreciation through its exquisite layers and flavors.
Why You'll Love This: This cake is a feast for the senses with its airy sponge, smooth custard, and the subtle crunch of chocolate shavings. It’s the perfect balance of sweetness and texture, making each bite a luxurious experience. Additionally, its classic and elegant appearance makes it a joy to both prepare and serve.
Perfect Occasion: The Mimosa Cake is particularly popular on International Women's Day but is also perfect for birthdays, Mother's Day, or any celebration where you want to show appreciation and love through a homemade dessert. It's a cake that's as special as the occasions it celebrates.
Decoration Tips: Traditionally, the cake is decorated with its own crumbled sponge cake to resemble the yellow mimosa flowers. For an extra touch of elegance, you can sprinkle edible gold dust or add some fresh edible flowers around the cake. A few strategically placed chocolate curls can also enhance the visual appeal and add a hint of luxury.
Ingredients:
- For the Sponge Cake (Pan di Spagna):
- 5 eggs, room temperature
- 150 grams of sugar
- 75 grams of all-purpose flour
- 75 grams of potato starch
- A pinch of salt
- Vanilla extract
- For the Custard:
- 500 ml of milk
- 5 egg yolks
- 50 grams of cornstarch
- 150 grams of sugar
- Zest of lemon and orange
- Vanilla bean seeds
- For Decoration:
- Dark chocolate, as needed
- Crumbled sponge cake, as needed
Instructions:
- Start with the sponge cake. Whisk eggs with sugar and vanilla until the volume has tripled (5-10 minutes). Sift flour and potato starch and gently fold into the egg mixture. Transfer to a greased and floured cake tin and bake at 180°C (356°F) for 30-35 minutes. Remove and let cool.
- For the custard, whisk egg yolks with sugar and cornstarch until smooth. Heat milk with citrus zests and vanilla seeds until warm. Gradually pour the warm milk over the egg mixture, stirring continuously. Return to the heat and stir until it thickens. Remove from heat, cover with plastic wrap to prevent a skin from forming, and let cool.
- To assemble, slice the sponge into three layers. Moisten each with a citrus syrup, spread custard and sprinkle chocolate shavings between layers. Repeat for each layer.
- Decorate with crumbled sponge cake and additional chocolate as desired.
Enjoy this exquisite Mimosa Cake, a true celebration in every slice!