Cake with orange cream bimby method
Desserts from Italy
Cake Mimosa
Cake Mimosa
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Delicious cake with lemon scent
preparation
step 1
For the base: With the help of the electric whips, blink well with cream 3 eggs with the icing sugar until you can write (the famous 8 without getting rid of it right away).
step 2
Now sift the manitoba flour with the yeast and add it gently and slowly to the cream with the help of a spatula, trying to incorporate air from the bottom upwards.
step 3
Now add the grated garlic of a small lemon and place the dough in a grated and floured pan with a diameter of 20 cm.
step 4
Cook in a ventilated oven at 175 C for 30-35 minutes. To test the cooking, always do the stitch proof.
step 5
For the limoncello bacon: prepare the bath by boiling on a fire, for about 15 minutes, the water with 75 grams of sugar and the lemon peel (use the pelapatate).
step 6
Wait for the chicken and add lemongrass, in quantity as desired, according to your taste.
step 7
For Lemon Chantilly Cream: Put milk and lemon and lemon peel in a saucepan and bring it almost to the boil.
step 8
Meanwhile, in another pot you beat well 1 egg with 75 grams of sugar.
step 9
Add the flour 00 sifted and melt well. After removing the lemon peel, pour the hot milk and bake it very low and mix it all the time. It is ready in about 3 minutes.
step 10
Fully cool the lemon cream and add the slightly sugared whipped cream (I usually put 10 grams of sugar per 100 ml of cream), stirring gently for not to disassemble it
step 11
After having cool the base well, gently remove the top crust, helping you with a knife and leveling the sponge cake well.
step 12
Now cut a disc of about 1 cm thick and put it aside.
step 13
Gently lay the remaining base in the interior to form a groove in the center of the cake where you will later insert the cream.
step 14
The inside of the cake you have dug will be the one that will form the mimosa effect. Cut it into cubes and put it aside.
step 15
Now wet the hollow part with the limoncello bath.
step 16
Fill the groove with the chantilly cream to the prepared lemon, overlay the disc kept by the side, wet it first with lemon balm and then dress with cream.
step 17
With the aid of a spatula, also rinse the cake edges with the cream and then decorate it with the mimosa cubes kept apart by gently adhering to them. Decorated.