Skip to main content

Torta Mimosa (Mimosa cake)

Image
By my Italian cuisine
In Italy  the 8th of March, La Festa della Donna (Women's Day) is celebrated with bouquets of yellow mimosas. Mimosa cakes are also baked and can be found every Italian bakery.
The Mimosa cake I propose here is filled with Chantilly cream and fresh ananas covered  with sponge cake crumbs as by tradition. Decoration is up on you. I use powdered sugar, hard sugar roses and leaves ;) Even if this recipe can be difficult for beginners, I can tell you that it is not as difficult as it seems, the most difficult part is to make the sponge cake, which you could also buy already prepared in some bakeries or grocery shops!
Serves 10-12
ingredients:
1 sponge cake see recipe here 
- for the filling:
1 portion of Italian Pastry cream see recipe here
500ml of 35% fat cream (to whip)
1 fresh ananas or 1 can of canned chopped ananas in syroup
 - for the: "Bagna" (the syroup) 
2 cups of water (or 2 cups of ananas syroup)
1 cup of your favourite liquour (optional)
1tbs of sugar (not necessary if you use ananas syroup instead of water)
Instructions:
1) Prepare the syrup: in a small sauce pan mix the water, liquour of your choice and sugar. Bring to a quick boil. The syroup is ready when the sugar is melted. Make it cool, set aside. I you use canned ananas in syroup, just collect the syroup in a bowl, add some water and keep aside.

 2) Whip up the heavy cream
3) Carefully mix the pastry cream with the whipped cream.
When ready take 5 Tbs from the mixture ad set  in a separate bowl. You will use it later to cover your cake. NB this is an important step: Do not forget this step!
4) Peel and cut the ananas or separate the canned ananas chops from the syroup.
5) Add the ananas to the cream  mixture.  Set aside.
6)  Cut and remove the top of your sponge. Set the top part aside (to be used later).
7) Empty the sponge cake (see  photo above).
8) Reduce in crumbles and set aside the removed inside part of the sponge cake (to be used later).
9) Using a small brush or a small bottle (see photo) or a spoon, soak the sponge cake with the syroup. Do not use all the syroup, you will still need it later.
10) Fill the wet sponge cake with the ananas-cream mixture.
11) Cover with the upper part of the sponge cake (that you have previuosly set aside) turned upsidedown. Soak the top with the left syroup.Your cake is almost completed.
Cover the cake with the 5 Tbs of cream mixture you have previuosly set aside. Then cover with the sponge cake crumbles.You can now decorate it as you like.
I suggest to powder the top with powdered sugar and decorate with hard sugar flowers or fresh mimosas flowers if you can find them... Buon Appetito!
Labels:

Comments

Post a Comment

Popular posts from this blog

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr
4 comments
Read more

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

By my Italian cuisine
These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough  see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants.  Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile p
1 comment
Read more

Pastiera Napoletana, Neapolitan Easter Grain Pie

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine The Pastiera is the most famous Neapolitan Easter traditional pastry. Prepared since centuries, in the region of Campania almost every family own his special Pastiera recipe. It's a pie crust with a filling of boiled grains (grano cotto), milk, ricotta, candied fruits (cedro, zucca e arancia candita), orange blossoms water (acqua di fiori d'arancio). The  Pastiera is so famous to deserve its own website: www.pastiera.com, I have got Pastiera from the Italian bakeries since I was a child.... and now I've finally baked it myself, a few times, trying to get the good recipe.... finally I think I got it! This  is my own Pstiera recipe: the crust is the one I use for crust pies in general, the traditional recipe uses lard I prefer to use butter, you can use what you like. The canned cooked grains are a must, you will normally find it in the italian grocery stores, as wel
3 comments
Read more