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Cake Mimosa

ingredients

servings

8

Fresh cream

100 grams

Type 00 wheat flour

40 grams

White sugar

150 grams

Eggs

4 unit

Limoncello

50 grams

Full fat milk

200 mL

Water

150 grams

Baking powder for desserts

5 grams

Manitoba flour

125 grams

Icing sugar

120 grams

Lemon peel

1 spoon

Grated lemon peel

1 spoon

Desserts from Italy

Cake Mimosa

Cake Mimosa

vegetarian with gluten with eggs with lactose

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cake Mimosa

Delicious cake with lemon scent

Cake Mimosa step 1

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).

Cake Mimosa step 2

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.

Cake Mimosa step 3

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.

Cake Mimosa step 4

step 4

Cook in a ventilated oven at 175 C for 30-35 minutes. To test the cooking, always do the stitch proof.

Cake Mimosa step 5

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).

Cake Mimosa step 6

step 6

Wait for the chicken and add lemongrass, in quantity as desired, according to your taste.

Cake Mimosa step 7

step 7

For Lemon Chantilly Cream: Put milk and lemon and lemon peel in a saucepan and bring it almost to the boil.

Cake Mimosa step 8

step 8

Meanwhile, in another pot you beat well 1 egg with 75 grams of sugar.

Cake Mimosa step 9

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.

Cake Mimosa step 10

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

Cake Mimosa step 11

step 11

After having cool the base well, gently remove the top crust, helping you with a knife and leveling the sponge cake well.

Cake Mimosa step 12

step 12

Now cut a disc of about 1 cm thick and put it aside.

Cake Mimosa step 13

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.

Cake Mimosa step 14

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.

Cake Mimosa step 15

step 15

Now wet the hollow part with the limoncello bath.

Cake Mimosa step 16

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.

Cake Mimosa step 17

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.

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