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Italian Mimosa Cake
Italian Mimosa Cake
Ingredients
FOR THE CAKE
5 eggs
1 cup sugar 200 grams
1 tablespoon baking powder 15 grams
2 1/2 cups of flour 300 grams
FOR THE ITALIAN CREAM FILLING
3/4 cup milk 172 1/2 grams
3/4 cup cream whipping or whole cream, 172 1/2 grams
4 egg yolks
1/2 cup sugar 112 1/2 grams
1/2 teaspoon vanilla 2 1/2 grams
2 1/2 tablespoons flour 11.7 grams
FOR THE WHIPPED CREAM FILLING
3/4 cup cream whipping or whole cream, 172 1/2 grams
1 1/2 tablespoons icing/powdered sugar 22 1/2 grams
Instructions
1. Pre-heat oven to 350° (180° celsius), lightly grease and flour a 7 x 3 inch (18 x 7 1/2
centimeter) round springform cake pan and an 8 inch (20 centimeter) round cake pan.
2. Beat on medium-low speed eggs and sugar until well mixed (1-2 minutes) add flour and
baking powder and continue to beat on medium speed for 2-3 minutes or until smooth. Pour
into greased cake pans and bake for approximately 30 minutes or until tooth pick comes out
clean and dry. Let cake cool completely.
3. Remove the top from the 7 inch cake to make a flat surface (do not toss the cut cake**) then
slice cake in 3 layers (set aside),remove the golden crust parts from the top and sides of the 8
inch cake (again do not toss**), then cut into 2 layers and cut each layer into long narrow
strips and cut the strips into small square pieces (see photos) set aside.
4. FOR THE ITALIAN CREAM FILLING
5. In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let
cool to warm.
6. In a medium pot add yolks and sugar, whisk together until combined, then add flour and
vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened.
Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture)
and refrigerate at least 3 hours.
7. FOR THE WHIPPED CREAM FILLING
8. In a medium bowl beat until stiff whipping cream (or whole cream) and powdered/icing
sugar.
9. ASSEMBLING THE CAKE
10. To make it easier to assemble place the first layer of cake back into the spring form pan,
spread half the Whipped Cream Filling and approximately 1/4 of the Italian Cream Filling on
top, place the 2nd layer on top and repeat with fillings, top with third layer and cover the cake
with the remaining Italian Cream Filling.
11. Cover the frosted cake with the small pieces of cake, refrigerate for at least 4-5 hours,
overnight is even better. Dust with powdered/icing sugar before serving if desired. Enjoy!
12. **Place leftover cake in a plastic bag and free until needed, next week I will have a delicious
coffee cake with a crumb topping using this leftover cake.
Nutrition
Calories: 425kcal
Italian Mimosa Cake https://anitalianinmykitchen.com/mimosa-cake/