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Ingredients

Serves:
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FOR THE SPONGE
egg 4 pcs
sugar 220 g
egg-yolk 8 pcs
all-purpose flour 200 g
potato starch 40 g
FOR THE CREAM
milk 300 ml
whipping cream 33% 500 ml
vanilla pod ½ pc
egg-yolk 8 pcs
sugar 200 g
all-purpose flour 55 g
icing sugar 2 tbsp
FOR THE SYRUP
water 100 ml
sugar 50 g
orange liquor 50 ml
TO SPRINKLE
icing sugar

Nutritional information

cal
278,41
prot
5,38
fat
13,27
carbs
34,03
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Italian torta mimosa

Italian torta mimosa
Cuisine:

    Ingredients

    • FOR THE SPONGE

    • FOR THE CREAM

    • FOR THE SYRUP

    • TO SPRINKLE

    If you don’t bake a traditional Easter kulich but still want to treat your dearest people to something sweet, nice and original, try out this recipe for Italian torta mimosa, bright and very spring-like. At first, it may seem very complicated but we’ve provided you with very detailed instructions so that you could get a perfect cake! Moreover, you may start cooking a day before, i.e. make the sponge on the first day and make the cream and finish the cake the next day. No one can stay indifferent to this cake, as it is incredibly tasty and delicate, just like its name!


    Irina Proshunina

    Recipe author

    Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

    Steps

    1
    Done

    Step 1

    Make the two sponges. Break 4 eggs into a big bowl (or a mixer bowl). We recommend breaking each egg into a separate glass and then add to the bowl to avoid poor quality. Add the sugar and whisk at high speed of a mixer till pale and at least doubled, about 10 mins.

    2
    Done

    Step 2

    Meanwhile, separate the 8 yolks. After 10 mins have passed, add the yolks one by one, whisking all the time. You may reduce the speed slightly when adding the yolks, but then increase it again. As a result you should have pale, fluffy and airy mixture which is 3-4 times bigger than before whisking.

    3
    Done

    Step 3

    While the eggs are being whisked, sift the flour with starch twice (you may sift them once into a separate bowl and then sift just into the bowl). Add the flour mixture (in 2-3 portions) into the whisked eggs, mixing carefully after each go, folding the mixture from the edges to the centre, thus giving more air to it. However, don’t do it too long, or you will lose the fluffiness. When you have smooth mixture without lumps, stop mixing.

    4
    Done

    Step 4

    Preheat the oven to 180°C. Prepare 2 baking forms (22-24 cm in diameter), grease them with butter and dust with some flour. Divide the sponge mixture between the 2 forms. One of them will make the cake; the other will be used for decoration.

    5
    Done

    Step 5

    Bake the sponges for about 30 mins. Check the doneness with a toothpick – it should come out dry. Turn the cooked sponges onto the rack and let cool. After that, wrap them into a clingfilm and leave overnight or at least for 5-6 hours.

    6
    Done

    Step 6

    Prepare the pastry cream. We use only egg yolks for it, and that is the main difference from custard. Combine the milk and 300 ml cream in a thick-bottomed pan, add the vanilla seeds (or use vanilla extract). Heat but do not let it boil. In a separate bowl combine the yolks and sugar, add the flour and mix till smooth. Add a ladle of hot milk into the mixture, mix well.

    7
    Done

    Step 7

    Return the milk and eggs mixture to the pan with the milk and cook, constantly stirring. As soon as it is thick, it is done and can be removed from heat. It should be smooth and have no lumps.

    8
    Done

    Step 8

    Transfer the cream to some wide plate and let cool completely, covered with a clingfilm to prevent crusting.

    9
    Done

    Step 9

    When the cream is completely cooled, whisk the remaining 200 ml whipping cream with the icing sugar. Transfer the cream into a big bowl. Reserve 3 tbsp whipped cream, add the rest in small portions into the pastry cream, mixing carefully so that the air is preserved.

    10
    Done

    Step 10

    Put the cooked cream into the fridge.

    11
    Done

    Step 11

    Prepare the sponges. Using a sharp knife or a string cut the first sponge into 3 parts. The sponge is bright yellow because we have used a lot of yolks.

    12
    Done

    Step 12

    Cut off the crust from the second sponge and then dice it (the finer, the better). Be careful as the sponges are very delicate and fluffy.

    13
    Done

    Step 13

    Prepare the syrup. Heat the water in a small pan, add the sugar and cook till fully dissolved. Remove from heat, transfer to a bowl and add the liqueur (preferably orange, like Cointreau). Let cool and start assembling the cake. Put the first sponge layer onto a dish and soak it generously with the syrup.

    14
    Done

    Step 14

    Spread a thin layer of cream (1/2 of the total amount) so that it covers the top of the sponge.

    15
    Done

    Step 15

    Divide the pastry cream into 3 parts. Spread 1/3 of the cream over the sponge, cover with the second sponge layer, soak it in the syrup, spread another thin layer of the whipped cream and then ½ of the remaining pastry cream.

    16
    Done

    Step 16

    Cover with the last sponge layer and spread the remaining pastry cream over the surface of the cake, including the sides.

    17
    Done

    Step 17

    Decorate the cake with the sponge cubes – they stick perfectly.

    18
    Done

    Step 18

    Refrigerate the cake for 3-4 hours, preferably overnight and serve the next day! Sprinkle with a little icing sugar before serving.

    19
    Done

    Step 19

    Italian torta mimosa is done! Enjoy your meal!

    Italian torta mimosa

    If you don’t bake a traditional Easter kulich but still want to treat your dearest people to something sweet, nice and original, try out this recipe for Italian torta mimosa, bright and very spring-like. At first, it may seem very complicated but we’ve provided you with very detailed instructions so that you could get a perfect cake! Moreover, you may start cooking a day before, i.e. make the sponge on the first day and make the cream and finish the cake the next day. No one can stay indifferent to this cake, as it is incredibly tasty and delicate, just like its name!

    • Автор рецепта:
    • После приготовления вы получите 10
    • Время приготовления: 2 hours

    Ингредиенты

    • 4 pcs egg
    • 220 g sugar
    • 8 pcs egg-yolk
    • 200 g all-purpose flour
    • 40 g potato starch
    • 300 ml milk
    • 500 ml whipping cream
    • ½ pc vanilla pod
    • 8 pcs egg-yolk
    • 200 g sugar
    • 55 g all-purpose flour
    • 2 tbsp icing sugar
    • 100 ml water
    • 50 g sugar
    • 50 ml orange liquor
    • icing sugar

    Способ приготовления

    • Make the two sponges. Break 4 eggs into a big bowl (or a mixer bowl). We recommend breaking each egg into a separate glass and then add to the bowl to avoid poor quality. Add the sugar and whisk at high speed of a mixer till pale and at least doubled, about 10 mins.

    • Meanwhile, separate the 8 yolks. After 10 mins have passed, add the yolks one by one, whisking all the time. You may reduce the speed slightly when adding the yolks, but then increase it again. As a result you should have pale, fluffy and airy mixture which is 3-4 times bigger than before whisking.

    • While the eggs are being whisked, sift the flour with starch twice (you may sift them once into a separate bowl and then sift just into the bowl). Add the flour mixture (in 2-3 portions) into the whisked eggs, mixing carefully after each go, folding the mixture from the edges to the centre, thus giving more air to it. However, don’t do it too long, or you will lose the fluffiness. When you have smooth mixture without lumps, stop mixing.

    • Preheat the oven to 180°C. Prepare 2 baking forms (22-24 cm in diameter), grease them with butter and dust with some flour. Divide the sponge mixture between the 2 forms. One of them will make the cake; the other will be used for decoration.

    • Bake the sponges for about 30 mins. Check the doneness with a toothpick – it should come out dry. Turn the cooked sponges onto the rack and let cool. After that, wrap them into a clingfilm and leave overnight or at least for 5-6 hours.

    • Prepare the pastry cream. We use only egg yolks for it, and that is the main difference from custard. Combine the milk and 300 ml cream in a thick-bottomed pan, add the vanilla seeds (or use vanilla extract). Heat but do not let it boil. In a separate bowl combine the yolks and sugar, add the flour and mix till smooth. Add a ladle of hot milk into the mixture, mix well.

    • Return the milk and eggs mixture to the pan with the milk and cook, constantly stirring. As soon as it is thick, it is done and can be removed from heat. It should be smooth and have no lumps.

    • Transfer the cream to some wide plate and let cool completely, covered with a clingfilm to prevent crusting.

    • When the cream is completely cooled, whisk the remaining 200 ml whipping cream with the icing sugar. Transfer the cream into a big bowl. Reserve 3 tbsp whipped cream, add the rest in small portions into the pastry cream, mixing carefully so that the air is preserved.

    • Put the cooked cream into the fridge.

    • Prepare the sponges. Using a sharp knife or a string cut the first sponge into 3 parts. The sponge is bright yellow because we have used a lot of yolks.

    • Cut off the crust from the second sponge and then dice it (the finer, the better). Be careful as the sponges are very delicate and fluffy.

    • Prepare the syrup. Heat the water in a small pan, add the sugar and cook till fully dissolved. Remove from heat, transfer to a bowl and add the liqueur (preferably orange, like Cointreau). Let cool and start assembling the cake. Put the first sponge layer onto a dish and soak it generously with the syrup.

    • Spread a thin layer of cream (1/2 of the total amount) so that it covers the top of the sponge.

    • Divide the pastry cream into 3 parts. Spread 1/3 of the cream over the sponge, cover with the second sponge layer, soak it in the syrup, spread another thin layer of the whipped cream and then ½ of the remaining pastry cream.

    • Cover with the last sponge layer and spread the remaining pastry cream over the surface of the cake, including the sides.

    • Decorate the cake with the sponge cubes – they stick perfectly.

    • Refrigerate the cake for 3-4 hours, preferably overnight and serve the next day! Sprinkle with a little icing sugar before serving.

    • Italian torta mimosa is done! Enjoy your meal!

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