The Mimosa Cake
In Italy, International Women’s Day is celebrated as Festa Della Donna. Traditionally, women are gifted mimosa flowers as a symbol of respect for the struggles they have endured throughout history. And like most symbolic days in Italy, there always needs to be food! To commemorate Festa Della Donna, mimosa cakes are baked and can be found in bakeries throughout the country. Below is a recipe for the mimosa cake by Roberta Castrichella.
2 sachets of baking powder
4 eggs yolks
3 spoon of flour
100ml fresh cream
70ml Grand Marnier
Add the egg to 300g of sugar and whisk with an electric whisk for 10 minutes, until they have tripled their volume and are clear and fluffy.
Add the baking powder to the flour and sift it all together, then gradually add to the eggs, mixing everything until the mixture is smooth and homogeneous.
Grease two 20cm baking sheets carefully and divide the mixture between the two. Bake in a preheated oven at 180 degrees for 35 minutes. Remember not to open the oven during this time.
Add the milk to a pan on a low heat.
For the custard: add the egg yolks to a pan and add 175g of sugar. Whisk until they become foamy. Add 6 tablespoons of flour and continue to whisk. Then gradually add the hot milk and continue to whisk. Add a piece of lemon peel and cook the mixture until it starts to boil and it will become firm, continuing to turn. Remove the lemon peel and let the custard cool.
Whip the fresh cream.
In a pan, add 130ml of water, 70ml of Grand Marnier and 75g of sugar. Turn on the heat and stir until the sugar has melted and let the ‘bagna’ let cool.
Add the whipped cream to the cold custard and mix well.
Remove the outer crust from both sponge cake, first from the edges, then from the top and finally from the bottom.
Cut the two sponge cake in two so as to obtain two discs.
Put a layer of sponge cake on a plate and then wet with the ‘bagna’. Put ¼ of the cream on the surface of the cake and level well. Put another sponge of cake, and repeat the same operations. Put the third layer of sponge cake and cover the surface and edges with the remaining cream. Crumble the fourth layer of sponge cake with your hands and then cover the whole cake.