Ingredients
Equipment
Instructions
- Sponge CakePreheat oven to 350°F (175°C). Grease and line pans.Beat eggs + sugar for 10–12 minutes until pale and fluffy.Fold in vanilla.Sift flour, cornstarch, and salt. Gently fold in.Pour into pans and bake 25–30 minutes.Cool completely.
- Pastry CreamHeat milk with lemon zest until warm (not boiling).Whisk yolks, sugar, and cornstarch until smooth.Slowly add warm milk while whisking.Return to heat; cook until thick.Stir in vanilla. Cover with plastic wrap touching surface.Cool completely.
- Whipped CreamBeat cream + powdered sugar to soft peaks.
- SyrupHeat water + sugar until dissolved. Cool, then add liqueur (optional).
- Assemble Slice one cake into 2–3 layers.Hollow out some interior (reserve crumbs).Brush layers with syrup.Mix pastry cream with half the whipped cream.Fill cake generously.Frost outside with remaining whipped cream.Crumble reserved cake pieces into small cubes.Cover entire cake to resemble mimosa flowers.
- ChillRefrigerate at least 1 hour before serving.
Notes
Whip the eggs properly: Start by beating eggs and sugar until pale, thick, and tripled in volume. This step builds the structure of the sponge, so don’t rush it.
Fold gently, not fast: Next, fold in the flour slowly using a spatula. Use light movements to keep the air in the batter and avoid a dense cake.
Don’t overbake the sponge: Bake just until golden and set. Overbaking will dry it out, which affects the final texture.
Cool completely before cutting: Let the cake cool fully. Otherwise, it may crumble or tear when you slice or hollow it.
Strain the pastry cream: For a smooth, silky filling, strain the cream after cooking. This removes any lumps and improves texture.
Cover cream correctly: Place plastic wrap directly on the surface of the pastry cream while it cools. This prevents a skin from forming.
Use light syrup soaking: Brush the sponge lightly with syrup. Too much liquid will make the cake soggy instead of soft.
Chill before decorating: Refrigerate the filled cake briefly before adding the sponge cubes. This helps the structure hold its shape.
Cut neat sponge cubes: Trim the outer layer and cut small, even cubes. This creates the classic mimosa “flower” look.
Serve slightly chilled: For the best texture and flavor, serve the cake cool but not too cold. This keeps the cream soft and the sponge tender.
Nutrition Facts (Estimated)
Serving Size: 1 slice (approx. 120g)
Servings Per Recipe: 10
| Nutrient | Amount | %DV |
|---|---|---|
| Total Calories | 420 kcal | — |
| Total Fat | 24 g | 31% |
| Saturated Fat | 12 g | 60% |
| Cholesterol | 140 mg | 47% |
| Sodium | 180 mg | 8% |
| Total Carbohydrates | 42 g | 15% |
| Dietary Fiber | 1.5 g | 5% |
| Total Sugars | 28 g | — |
| Added Sugars | 22 g | 44% |
| Protein | 7 g | 14% |
Most calories and fat in Torta di Mimosa come from pastry cream, whipped cream, butter, sugar, and sponge cake layers. The dessert is rich in dairy fats and added sugars, which contribute significantly to its energy density and creamy texture.