Italian cake "Mimosa"

The "Mimosa" cake made of biscuit cakes and delicate cream is very similar to the mimosas blooming in spring. In Italy, it is customary to bake it on March 8th. Try it yourself!

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 600 minutes

Ingredients

• Eggs 5 pieces
• Sugar 200 g
• Flour 300 g + for sprinkling
• Baking powder 1 tbsp. spoon
• Butter 1 tsp spoon
• Milk 175 ml
• Cream with at least 33% fat content 170 ml
• Chicken yolks 4 pieces
• Sugar 115 g
• Flour 2½ tbsp. spoons
• Vanilla extract ½ tsp spoons
• Cream with at least 33% fat content 175 ml
• Powdered sugar 25 g

Cooking method

• Beat eggs with sugar for 1-2 minutes with a mixer on low speed.

• Increase the speed to medium. Add the sifted flour and baking powder in portions and beat for another 2-3 minutes.

• Lightly grease two tins with a diameter of 18 and 20 cm and sprinkle with flour. Distribute the dough between them.

• Bake for about 30 minutes at 180 ° C.

  Check the readiness with a toothpick: it should remain dry after piercing the biscuit.

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• For a cake with a smaller diameter, carefully cut off the top browned part. Cut the remaining biscuit lengthwise into three equal parts.

• Also cut off the browned top and sides of the second biscuit. First cut it lengthwise into two layers. Then divide into thin strips and cut them into cubes.

• For cream, heat milk and cream, but do not bring to a boil.

• Beat the yolks first with sugar, and then with flour and vanilla. Add warm milk and cream and stir.

• Boil the cream over low heat until thickened, stirring constantly.

• Pour the cream into a bowl, cover with plastic wrap, cool and refrigerate for 3 hours.

• Whip the cream with powdered sugar to make a thick, fluffy mass.

• Place the first crust on a platter. Brush with half the whipped cream and about a quarter of the cream. Cover with a second crust and cover again with cream and cream.

• Cover the cake with the third crust and brush on all sides with the remaining cream.

• Decorate the cake with biscuit slices on the top and sides and refrigerate for 4-6 hours.

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