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  • Italian Mimosa Cake

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    Antony Rosero Flores
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    This summary provides the key details about an Italian Mimosa Cake in 3 sentences: The Italian Mimosa Cake recipe calls for layers of sponge cake filled with an Italian cream and whipped cream, taking a total of 2 hours to make. The ingredients include eggs, sugar, flour, milk, cream, and vanilla to make the cake, Italian cream filling, and whipped cream filling. The instructions describe how to make and layer the sponge cake, Italian cream, and whipped cream fillings and refrigerate the assembled cake overnight before serving.

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    This summary provides the key details about an Italian Mimosa Cake in 3 sentences: The Italian Mimosa Cake recipe calls for layers of sponge cake filled with an Italian cream and whipped cream, taking a total of 2 hours to make. The ingredients include eggs, sugar, flour, milk, cream, and vanilla to make the cake, Italian cream filling, and whipped cream filling. The instructions describe how to make and layer the sponge cake, Italian cream, and whipped cream fillings and refrigerate the assembled cake overnight before serving.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    17 views2 pages

    Italian Mimosa Cake

    Uploaded by

    Antony Rosero Flores
    This summary provides the key details about an Italian Mimosa Cake in 3 sentences: The Italian Mimosa Cake recipe calls for layers of sponge cake filled with an Italian cream and whipped cream, taking a total of 2 hours to make. The ingredients include eggs, sugar, flour, milk, cream, and vanilla to make the cake, Italian cream filling, and whipped cream filling. The instructions describe how to make and layer the sponge cake, Italian cream, and whipped cream fillings and refrigerate the assembled cake overnight before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Italian Mimosa Cake

    Italian Mimosa Cake, a delicious sponge cake, layers of an Italian Special


    cream, a classic Italian cake, a delicate creamy dessert recipe.

    Prep Time Cook Time Total Time


    1 hr 30 mins 30 mins 2 hrs

    Course: Dessert Cuisine: Italian Servings: 10 servings


    4.25 from 12 votes
    Calories: 425kcal Author: Rosemary Molloy

    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/

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