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Strawberry mimosa cake – the recipe from Cooks but good

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A fairytale dessert for women's day: strawberry mimosa cake, a sweet dessert that satisfies the taste of every woman. A delicious cake prepared with a soft sponge cake, filled with a delicate diplomatic cream (custard and whipped cream) and strawberries. The ideal dessert to dedicate to a mother, a daughter or a friend on the occasion of March 8th. To make this cake you need 2 sponge cakes, one will be filled and the other will be used to decorate the dessert. In fact, the covering will be a sponge cake reduced into small, slightly crumbled cubes to create the mimosa effect, recalling the bunches of this splendid spring flower. Compared to the classic version, we added strawberries and a Limoncello syrup, making this cake equally delicious compared to the pineapple and chocolate variants. The strawberry mimosa cake recipe is very simple to make and can easily be successfully prepared at home. For easier processing, we recommend preparing all the bases, sponge cake, diplomatic cream and cake syrup, at least a day before to facilitate the final assembly. It is not just the dessert for Women's Day but a dessert for special occasions.

RECIPE

Total time 1 not 40 minutes

For the first sponge cake base, Ø 20 cm

  • 100 g farina 00 sifted
  • 50 g potato starch sifted
  • 150 g sugar
  • 4 whole eggs medium at room temperature
  • 1 pinch sale
  • zest of half a lemon
  • 1 pinch yellow dye optional
  • burro q.b. to grease the mold
  • farina 00 q.b. for the mold

For the second base of sponge cake, Ø 20 cm

  • 100 g farina 00 sifted
  • 50 g potato starch sifted
  • 150 g sugar
  • 4 whole eggs medium at room temperature
  • 1 pinch sale
  • zest of half a lemon
  • 1 pinch yellow dye optional
  • burro q.b. to grease the mold
  • farina 00 q.b. for the mold

For diplomatic cream

  • 1 kg custard
  • 200 g fresh whipping cream
  • 25 g sugar

For the alcoholic bath

  • 75 g water
  • 50 g sugar
  • 80 g Limoncello oppure Grand Marnier

It will also serve you

  • 100 g strawberries cut into pieces for the filling

For decoration

  • strawberries qb
  • mirtilli q.b.
  • icing sugar to taste
  • 1 sprig of mimosa
  • 20cm diameter springform cake tin

  • long serrated and sharp knife

  • baking paper

  • electric mixer or planetary mixer

  • pocket bag

  • brush

  • spatula

  • steel split ring for assembly (optional)

For the base of the sponge cake

  • Prepare the cake pan: butter and dust the cake pan until the entire surface and along the sides are covered. Or, butter and line with baking paper.

  • Prepare the first sponge cake base: insert the eggs and a pinch of salt into the bowl of a stand mixer fitted with the whisk attachment (or into a bowl, if using an electric mixer); start whisking at low speed. After a few minutes, add the sugar, lemon zest and work at high speed for at least 10-15 minutes. If you use an electric mixer, allow 20 minutes of processing time. You will realize that the dough is ready when it becomes foamy and light in color. A few minutes before finishing, add a pinch of coloring.

  • Turn off the machine and in the meantime heat the oven to 180°C in static mode.

  • Gradually add the sifted flour and starch into the bowl. Mix with a spatula or a whisk from bottom to top very delicately, trying not to break the eggs. The more delicate you are, the fluffier the dough will be and the taller your sponge cake will be. As soon as the first flour is incorporated, gradually add the remaining one. As soon as the mixture is well blended, pour it into the cake tin.

  • Even out the mixture by slowly slamming the pan against the table and smooth it with a spoon, being careful not to press it.

  • Bake on the central shelf of the oven for about 30 minutes at 180°C, in static mode.

  • Wait for golden browning without ever opening the oven. Only after 20 minutes is it possible to check the cooking by sticking a toothpick into the leavened dough. If the toothpick comes out dry then the sponge cake will be ready.

  • When the first sponge cake is cooked, remove it from the oven, remove the openable circle and the baking paper on the sides, and let it cool completely. As soon as it is cold, turn it upside down onto a wire rack, remove the base of the mold and the relative baking paper. Continue in the same way for the second sponge cake.

  • As soon as both sponge cakes are very cold, use a long, sharp knife to remove the darkest crust on the surface, being careful not to waste too much.

  • After removing the crust, cut it to obtain 3 discs, all of the same thickness. In total you will have to get 6 discs.

  • Take 2 of the 6 discs and cut them (1 at a time) into 5 mm wide strips and finally cut them into cubes. They will be used to cover the mimosa cake. Place the cubes in a very large mesh sieve or in a colander. Sift to eliminate the smallest crumbs, so as not to ruin the cake aesthetically.

For diplomatic cream

  • Place the custard in a bowl and whip the cold refrigerator cream with the sugar in another. As soon as it is ready, add the cream little by little to the custard and, with the help of a whisk, mix it delicately to soften it. Add the remaining cream until you obtain a smooth and homogeneous mixture. Transfer the cream into a piping bag.

For the bath

  • Place the liqueur, water and sugar in a saucepan. Bring to the boil, stirring to dissolve the sugar. Turn off the heat, let it cool and place the syrup in a small bottle to place in the refrigerator.

Cake assembly

  • Take a serving plate or a cake stand on which you will place the mimosa cake. Calculate that there will also have to be cubes around it.

  • Place the first layer of sponge cake on the plate and, to do a more precise job, place a tall steel ring on top that can contain the bases. Using a brush or the same bottle, moisten the entire surface with the cake mix, then add the diplomatic cream using the piping bag, creating an even layer. Distribute a portion of strawberries and continue.

  • Place the second disc of sponge cake on top, moisten again with the syrup and with another layer of diplomatic cream and the remaining strawberries.

  • Cover with the third disc in the same way and moisten with the syrup. Remove the steel ring and completely cover the cake with the remaining diplomatic cream.

  • Using a spatula, level the surface well and cover it completely with the sponge cake cubes kept aside. Decorate as desired with a few sprigs of mimosa, the rest of the strawberries and a sprinkling of icing sugar.

You can store the mimosa cake in the refrigerator in a cake holder with a lid for up to 3 days.
For those who want to replace the alcoholic syrup, we recommend you try a citrus syrup:
50 g water
20 g sugar
100 g orange juice
50 g lemon juice
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