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Mimosa Cake Recipe

Mimosa Cake Recipe


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Mimosa cake recipe quick and easy to do. From the original recipe to the easier to make variations. Recipe of vegan mimosa cake and cooked and eaten mimosa cake.

Let's start immediately with the quick recipe that does not differ much from the original mimosa cake recipe.

Mimosa cake, what it is and how it is made
There mimosa cake it is nothing more than a dessert prepared from a base of sponge cake and Chantilly cream with a traditional bagna.

Quick and easy mimosa cake, the recipe of Cotto e Mangiato

For thequick recipeof themimosa cakewe propose the version seen in the famous programCooked and eaten. This recipe will allow you to prepare themimosa cakewithin 60 minutes.

Ingredients for the sponge cake:

  • 6 eggs
  • 225 g of sugar
  • 170 g of flour
  • 85 g of butter
  • 1 vial of vanilla essence

Ingredients for the Cream:

  • 1/2 l. of milk
  • 4 yolks
  • 150 g of sugar
  • 50 g of flour
  • 1 sachet of vanillin
  • 200 ml of cream
  • pineapple syrup and pineapple syrup as required
  • powdered sugar as required

Here's how to proceed with Benedetta Parodi's quick and easy recipe:

  • - Prepare the sponge cake by whipping the eggs with the sugar and sifted flour. Add the butter and vanillin. Mix well and pour the mixture into the pan.
  • - Cover the pan with a sheet of baking paper. Bake in a preheated oven at 180 ° C for 20 - 25 minutes.

For the cream:

  • - In a saucepan, heat the milk.
  • - Place a large saucepan on the stove and mix the egg yolks with the sugar. Add the vanillin and the hot milk and continue stirring until the mixture thickens, proceed to moderate heat.
  • - Whip the cream and add it to the cream to obtain the classic Chantilly.

Let's go back to the sponge cake:

  • -Cut the sponge cake with the thread and cut off some of the internal crumb.
  • - Wet the base of the sponge cake with the pineapple juice.
  • - Fill the sponge cake with the Chantilly cream and the chopped pineapple.
  • - Close the sponge cake and brush the cake obtained with other cream and cover with the crumbs obtained from the previously extracted crumb. The crumbs will create a mimosa effect.
  • - Sprinkle with icing sugar.

Vegan mimosa cake

Those on the hunt for the eggless mimosa cake recipe can take advantage of our vegan version. Sure, in the vegan mimosa cake recipe there is not even butter and milk, these ingredients are replaced with oil, margarine and vegetable milk. Those who want the mimosa cake without eggs can use butter and cow's milk and follow the instructions seen with the recipes:

  • Vegan Sponge Cake Recipe
  • Vegan Custard Recipe

As stated, the mimosa cake it is nothing more than a dessert prepared from a base of sponge cake and Chantilly cream, flavored with pineapple and pineapple juice. Just prepare thesponge cake without eggsand vegan Chantilly cream to obtain a delicious cruelty free mimosa cake.

Mimosa cake, original recipe

In original recipe the bath of sponge cake is prepared with 50 ml of liqueur (contreau, alchermes, aurum…), 100 ml of water and 50 g of sugar. In fact, in theoriginal recipe, the mimosa cakeit is not with pineapple but rather the classic liqueur bath.

Even the appearance of themimosa cakechanges. If in the quick recipe we decorated with very little crumb, in theoriginal recipethe sponge cake is reduced in diameter to obtain a large quantity of "crumbs".

Follow the entire procedure seen in the quick and easy recipe, until you get to the paragraph "Let's go back to the sponge cake" proceeding from here.

Let's go back to the sponge cake:

  • - Remove the dark outer part from the sponge cake. Divide the sponge cake in two with the wire or a long blade knife.
  • - From one of the two halves, make another three discs of equal thickness and from the other half cut slices with a thickness of one centimeter.
  • - From the slices obtained three strips to be reduced into thin cubes. These cubes represent the crumbs that will completely cover the mimosa cake.
  • - To obtain a perfect mimosa cake you should use an adjustable steel circle in which to place the first layer of sponge cake to be soaked with the liqueur previously prepared over low heat by combining the ingredients: sugar 50 g, liqueur 50 ml, water 100 ml .
  • - Proceed by adding the filling for each layer and finish by decorating with the cubes of sponge cake.

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