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The recipeof the mimosa cake is certainly one of the most popular.Mara ReelHe therefore chose to propose it to the green readers with a variant:Mimosa cake with diplomatic cream. Here is the recipe in detail.
Servings:6 people
Ingredients
Sponge cake
- 3 no eggs whole large size
- 3 no Egg yolks large
- 160 gr sugar semolina
- 70 gr 00 flour
- 95 gr Starch potatoes
- 1 no Lemon grated peel
- 1 sachet Vanilla or extract
- 1 pinch Salt
Diplomatic cream
- 450 gr Milk whole fresh
- 6 no Egg yolks very fresh medium
- 150 gr sugar
- 30 gr 00 type flour
- 20 gr Potato starch
- 1 spoon vanilla extract
- 200 gr cream liquid
- 1/2 spoons Powdered sugar To be added to the cold pen
instructions
Sponge cake
- First of all, whisk with the help of the electric whisk or the planetary mixer at maximum speed, the eggs all together with the sugar, the finely grated lemon peel, the pinch of salt and vanilla. You will have to obtain a very clear, frothy, very dense and compact mixture that quadruplica of volume.
- At this point add the sifted flour together with a sachet of yeast but little by little and mixing from the bottom upwards so as not to disassemble the mixture.
- Bake at 180 degrees for 35 minutes.
Diplomatic cream
- Whip the sugar with the eggs.
- Add flour with starch sifted slowly add the milk.
- Put on the fire and turn continuously until the cream thickens.
- Remove to make it cool and cover with plastic wrap.
- Put in the fridge to quickly lower the cream temperature.
- When it is completely cold, add the whipped cream with slow movements and from the bottom to the top.
- The cream is ready to fill the cake.
Mimosa cake
- For the mimosa cake you need more than one sponge cake, as one, it will be cut into strips first and then into cubes to cover the external part of the mimosa cake.
- Cut the sponge cake into two horizontal discs. Dug the lower part of the cake forming a cavity in which to put the diplomatic cream, leaving aside a third for the roof.
- The sponge cake that will be stuffed, can be wet with pineapple synchom for a non -alcoholic base or maraschino liqueur (depends on taste).
- Brush the two parts of cake and close with the upper disc inverted.
- Spread the diplomatic cream on the surface and on the edges of the cake, cover with the crumbled crumb, pressing slightly to make it adhere.
- Place the cake on a tray and keep in the fridge until serving it.
Ho preparato questa ricetta per una cena speciale e ha conquistato tutti i commensali
Sono felice che la ricetta abbia avuto tanto successo!
Ho preparato questa ricetta per una cena importante e ha fatto un figurone
Sono felice che la ricetta abbia avuto successo per la tua cena importante!
Perfetta
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