mimosa cake

MIMOSA CAKEhttp://www.academiabarilla.com/italian-recipes/step-step-recipes/mimosa-cake.aspx

INGREDIENTS: PER 8 SERVINGSFOR CHANTILLY

CREAM2 cups milk2 eggs2 egg yolks3 ½ oz sugar1 oz all-purpose

flour1 lemon zest½ stick vanilla7 oz heavy cream1

¾ oz confectioners sugar

FOR SPONGE CAKE• 2 ½ oz all-purpose

flour• 2 ½ oz potato

starch• 5 oz sugar• 6 eggsFOR

SYRUP1 cup water

• ½ cup Kirsch (dry cherry liqueur)

• 3 oz sugar

To make sponge cakeWhisk the eggs and sugar in a mixer until firm. Then gently fold in, little by little, the flour and potato starch, sieved together, using a spatula. 

Once the mixture is smooth, pour it into 2 cake tins, that have been buttered and floured; then bake at 325° F for 45 minutes. 

Once cooked, allow the sponge cakes to cool.

Chantilly Cream

While the sponge is in the oven, make the Chantilly cream, by mixing the whipped cream with confectioner’s custard.

Whip the cream with the powdered sugar, then put it in the refrigerator.

the confectioner’s custard

Cut the vanilla pod lengthwise, scrape out the seeds and put them in a bowl. 

Using a potato peeler, take the zest off a lemon, being careful not to take any of the white part underneath.

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

As soon as the milk starts boiling, remove from heat.

In a bowl, whisk the eggs and yolks with the sugar. 

Add the flour, previously sieved, and mix well.

the confectioner’s custard cont…

Once the mixture is smooth, dilute it with a bit of warm milk, stirring while adding.

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

Put back the mixture over the heat and cook over a low heat for 5 - 10 minutes stirring continuously, allowing it to boil for 2 – 3 minutes.

Remove the custard from the heat and allow it to cool. 

Once the confectioner’s custard is cold, fold it in the whipped cream.

SyrupTo make the syrup, to be used to

soak the sponge. Bring to boil a mixture of water and

sugar so that the latter dissolves. Once dissolved, remove from the

heat and add some Kirsch.When all the ingredients are ready,

assemble the cake as described below.

STEP 1

Cut one sponge into horizontal layers about 0.4 inches thick.

STEP 2

Line a glass bowl about 8 inches in diameter with bands of baking paper. Arrange a layer of sponge on the bottom of the bowl.

STEP 3

Using a small brush soak the sponge with the Kirsch syrup.

STEP 4

Spread a layer of Chantilly cream on top of the sponge and cover with another slice of sponge. Repeat the operation for 3 sponge layers.

STEP 5

Cut the second sponge into dices 0.2 - 0.4 inches in size.

STEP 6

Turn out the cake onto a plate.

STEP 7

Coat the outside of the cake with the remaining cream.

STEP 8

Spread the sponge dices over the top of the cake to cover the entire cake.

MIMOSA CAKE