MIMOSA CAKE

For an Italian classic birthday celebration

Italian Mimosa Cake, or "Torta Mimosa," is a delightful and festive cake often associated with celebrations, especially birthdays. This cake is named after the mimosa flower, which is known for its bright yellow, fluffy appearance. The cake's decoration, featuring crumbled sponge cake on top, in fact is designed to resemble these delicate flowers.  

This cake is typically made with layers of soft sponge cake flavored with citrus, vanilla  or liqueur, and filled with a rich and creamy pastry cream. Mimosa Cake is particularly popular for its light texture and beautiful presentation, and also for its versatility as it can be adapted with different fillings, such as chocolate chips custard cream, chocolate cream or even fresh fruit.  

Its adaptability extend also to various dietary preferences. For instance, it can be made gluten-free by using almond flour, or dairy-free by using plant-based milk and cream alternatives, making this delightful cake accessible and a favorite amongst the widest of audiences.

A little history

The origin of Mimosa Cake can be traced back to the mid-20th century in Rieti, a city in the Lazio region. It was created by pastry chef Adelmo Renzi in the 1950s, who designed the cake for a competition in Sanremo, where it quickly gained popularity due to its unique appearance and delicious taste.  

The influence of Mimosa Cake has extended beyond Italy, with variations and adaptations appearing in international bakeries and patisseries. Its unique presentation and delicious flavor have made it a beloved choice for special occasions worldwide, showcasing the global appeal of Italian culinary traditions.

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INGREDIENTS👇🏻

For the sponge and decoration👇🏻

• 8 eggs, room temperature

• 250g | 8.8oz white sugar

• 140g | 4.9oz plain flour

• 120g | 4.2oz potato starch

• 1 vanilla pod

• 1 pinch of sea salt

• Butter for the baking trays  

For the filling👇🏻

• 500ml | 17.6fl oz whole milk

• 2 vanilla pods

• Zest of 1/2 lemon

• 7 egg yolks

• 130g | 4.6oz sugar

• 40g | 1.4oz rice starch powder

• 500ml | 17.6fl oz whipping cream  

For the syrup👇🏻

• 200ml | 7.4fl oz water

• 1 empty vanilla pod – leftover from the sponge

• Zest of 1/2 lemon

• 60g | 2.1oz wildflowers honey  

• Icing sugar for decoration

The recipe step by step

For the sponge👇🏻

1. Mix the eggs, sugar, vanilla seeds and a pinch of salt in a bowl
   

2. Whisk for 20 minutes with an electric whisker. The secret is the long whisking process to incorporate in the batter as much air as possible
   

3. Sieve the plain flour and potato starch mixing them together, then sieve them twice more
   

4. Add the flour mix into the batter little by little, making sure to always fold from bottom to top until there are no lumps
   

5. Butter two baking trays, ø 20 cm | 7.87”, and pour half of the batter in each
   

6. Bake for 15 minutes on static mode at 180°C | 356°F, then lower to 170°C | 338°F and bake for 15 minutes more
   

7. Stick a toothpick in the cakes and remove from the oven only if it comes out dry
   

8. Let the cakes rest in their tray until completely cooled down
   

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For the syrup👇🏻

1. Add the water in a pot with the leftover empty vanilla pod, lemon zest and honey
   

2. Bring to boil, then remove from the stove, sieve and leave aside to cool down

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For the filling👇🏻

1. Open the vanilla pods, scrape out all the seeds and add them together with their pods to the whole milk and the zest of half lemon

2. Warm up the mix on low heat without reaching the boil, then remove from the stove and set aside
   

3. In the meantime, mix the egg yolks with sugar and rice starch powder, and whisk until smooth and creamy
   

4. When the mix becomes lump free, incorporate the milk while constantly stirring – pour the milk through a sieve, adding a third at a time
   

5. Bring the mix back on the stove and stir on low heat until it starts thickening up
   

6. Then remove it from the stove and pass it into a bowl you have previously kept in the freezer
   

7. Stir thoroughly to cool it down quickly
   

8. Whip the cream until stiff and then incorporate it to the egg custard, folding from bottom to top  

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To assemble the cake👇🏻

1. Take the top of the sponge cakes off and slice them horizontally in 2 layers each
   

2. Chop one layer in small cubes/rough crumbs for the decoration
   

3. Drizzle the first layer with a third of the syrup, then cover it with circa 200gr | 7.05oz of the filling using a piping bag
   

4. Repeat the same process to drizzle the second layer, cover top and sides with the leftover filling cream using a spatula
   

5. After adding the top layer and drizzling it with the rest of your syrup, cover top and sides with the leftover filling cream using a spatula
   

6. Cover the cake with sponge cubes/crumbs and dust with icing sugar… then serve and enjoy your celebration! 🎉