Italian Mimosa cake; lets celebrate the women!

Hello on Thursday everybody!

Today a very charming cake that I baked on this years International Womens Day! Torta Mimosa, an Italian cake, which is not only pretty but most importantly, tastes really delicious. In Italy, it is a tradition that every year, on March 8th, men present women with yellow mimosas to celebrate Woman’s Day - Festa della Donna. And that is exactly where the idea for the Mimosa cake originates from. It resembles a yellow mimosa flower and is made to honor women on their special day. The Mimosa cake is not difficult to make, it only requires a little bit of patience and I had a lot of fun making it. So if next possible time you would like to celebrate International Womens Day as Italians do here is the recipe :-)

Sponge cake

150 g flour

100 g white sugar

60 g potato starch

6 eggs

A little bit of yellow food coloring

Pastry cream

450 milk (preferably 3%)

250 ml cream (36 %)

6 egg yolks

100 g white sugar

40 flour

2 tea spoons vanilla sugar or 1 tea spoon vanilla extract


250 ml cream (36 %)

1 table spoons icing sugar

To moisten the sponge cake

40 ml orange liqueur

40 ml lemon juice/pineapple juice

100 ml water

Step by step

In a bowl whip egg whites, after a while, start to add white sugar, and continue whipping. Blend in egg yolks, but do it step wise, one at a time, continue whipping. Add a little of food coloring, whips again. In a separate bowl sift both types of flour. Add the flour mix to the egg - sugar mixture and stir carefully with a wooden spatula. Prepare two baking forms (22-23 cm), filled with baking paper, then divide the batter into two halves and place the baking forms into the oven. Bake in 160 ºC for about 25 minutes or until the toothpick comes out clean. When ready, let the sponge cake cool down, then cut it into two pieces.

If you do not have two baking forms of the same size, you can bake two separate sponge cakes from half of ingredients. :-).

For the pastry cream, combine egg yolks, white sugar and whip with an electric mixer until creamy and yellow. Blend in flour until smooth. Mix the milk, cream, and vanilla in a saucepan and warm up until it slightly bubbles. Do not boil. Then add step wise the egg yolk - sugar mixture, and mix until smooth. Let the mixture cook for a while, stir constantly with a wooden spoon, until the pastry cream thickens, it should take about 2-3 minutes. Do not overcook. The mixture should be thick, but not stiff. It will later solidify as it cools. Remove the cream from the heat and pour into a bowl. Cover with plastic wrap so that the wrap touches the surface of the pastry cream so it doesn't form a skin. Place in the refrigerator and let it cool.

To assemble the cake, put the bottom cake layer on a serving plate. Moisten it with one third of the liqueur - juice mixture, then spread with a about one third of the pastry cream. Repeat with the next layer. For the third and last layer, use the whipped cream (250 ml of cream whipped with 1 table spoon of icing sugar), then decorate the sides of the cake with the remaining pastry cream. If you like, you can also use whipped cream for the cake decoration. Finally, place the cake cubes (cut the fourth cake layer into small cubes) onto the top and sides of the cake. Decorate according to your wish, for example with raspberries. Bon apetit! :-)

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