For the cake:
- Large eggs 4
- Sugar 45g
- White flour 190g
- 2% Milk 100ml
- Baking powder 14g
For the Italian custard:
- 2% Milk 600ml
- Large eggs 3
- Sugar 50g
- White flour 40g
[1 portion = 265 cal]
You can bake the “body” of the cake the night before and assemble it the day after. Just cover it all up with a plastic wrap and keep it in the fridge.
To check if a cake is baked the easiest way it’s by using the toothpick method. Stick a toothpick into the cake. If it’s done the toothpick will come out clean.
Before serving the cake, you can dust it with powdered sugar. I personally prefer to leave the sugar on the side so people can choose to add it or not.
A more simple version!
The yellow Mimosa flower is used as a symbol of Woman’s Day in Italy. This flower was chosen because of its ability to grow and blossom in unfavorable conditions. It mirrors the strength, sensibility, and sensitivity of women around the world. That’s why in Italy, on March 8th, people gift the women in their life with the Mimosa flower.
The Mimosa cake it’s called like that because of its resemblance to the flower. It’s not an easy cake to bake if using the traditional recipe. That’s why I decided to write a post about my version of the Mimosa cake. It’s a lot faster and simple! Happy Woman’s Day!
- Preheat the oven to 350 F.
- Separate the eggs. Place the egg whites in a large bowl and add the sugar.
- Beat the egg whites with an electric whip until they are fluffy and firm.
- Add the yolk and stir with a wooden spoon, keep mixing while adding the sifted flour. When the mixture becomes too dense add the milk.
- Cover with a little bit of oil and flour the surface of your non-stick cake bakeware and pour your mixture in it.
- Bake for 25 minutes. Then, let the cake cool down.
- Warm up the milk for the custard.
- In a bowl, beat the eggs with the sugar, keep mixing while adding the sifted flour.
- Add this mixture to the hot milk and keep stirring for 3 minutes or until you reach the wanted consistency. Put it aside.
- Cut the cake in 3 layers. Cut the top layers in small squares you are going to use for the top.
- Place the bottom layer and wet it just a little bit with warm water. Spread half of the custard on the top and cover with the second layer of the cake.
- Top it all with the remaining custard and arrange the squares of cake all over it. Keep it in the fridge until you want to serve it! ENJOY!
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