Mimosa cake with Limoncello cream

Mimosa cake with Limoncello cream is a traditional italian dessert for the international women’s day celebrated March 8th.
The name of this cake comes from the flower called Mimosa, it has little yellow balls and green leaves.

The Italian Women’s Union chose as a symbol of the women’s day the Mimosa flower , because it was considered “a poor flower, easy to find in the countryside”: this is how the director of the women’s association, Teresa Masi, defined it.

The basic of this cake is the made with very famous recipe called Sponge cake. Same pieces of sponge cake are arranged all around the top of the cake to recall the mimosa flower.

We start to cut with a horizontal slice of sponge cake and take the part to be removed and crumbled to create mimosa.

Mimosa cake with Limoncello cream is my personal version of the original recipe . I didn’t use whipped cream but only cream inside and on the top. This version make easy to make an dairy free cake. You can easy use almond milk or dairy free milk for the cream.

The connection of the flower with the women’s day, make this cake often used to celebrate the anniversary. However the simplicity and delicacy of this cake makes it perfect for any occasion.

An other recipe where to use sponge cake is the Strawberry cake. The mix if whipped cream and strawberry make a very fresh and delicious cake too.

Print Recipe

Mimosa cake

Cuisine

Italian

Prep Time

30 Minutes

Cook Time

30 Minutes

Servings

Pax

Ingredients

Sponge cake 10 inch

• 6 Eggs
• 6 Tsp Water Hot
• 1 ¼ Cup Sugar
• 2 Cup All purpose flour
• 1 Bag Baking powder Dr. Oetker or pane angeli

Limoncello cream

• 2 Cups Milk
• 4 eggs yolk
• 1/2 Cup White sugar
• 1/2 Cup All purpose flour
• 2 Tsp Limoncello

Syrup cake

• 1 Cup Water
• 1/2 Cup Sugar
• 2 Tsp Limoncello

Cuisine Italian Prep Time 30 Minutes Cook Time 30 Minutes Servings Pax Ingredients Sponge cake 10 inch 6 Eggs 6 Tsp Water Hot 1 ¼ Cup Sugar 2 Cup All purpose flour 1 Bag Baking powder Dr. Oetker or pane angeli Limoncello cream 2 Cups Milk 4 eggs yolk 1/2 Cup White sugar 1/2 Cup All purpose flour 2 Tsp Limoncello Syrup cake 1 Cup Water 1/2 Cup Sugar 2 Tsp Limoncello

Instructions

Sponge cake with water

1. Put the whole eggs, sugar and hot water in the bowl of the mixer and work with the whisk for at least 15 minutes, the mixture should be firm.

   
2. Add the sifted flour and baking powder. Assemble everything well.
3. Cook in the oven hot at 365 F for 30/35 minutes Use a tooth pick to be sure is cooked inside.

   

Limoncello cream

1. Use a mixer to mix up the ingredients like milk yolk eggs, sugar and flour.

   
2. Use a pan to cook all prepared liquid for 7 minutes. Turn sametime until it become a cream. Wait that the cream is cold to add the Limoncello

Cut the cake

1. When the sponge cake is cold start to cut in slice, you need to make three circle.

   
2. The circle inside have to be cutter in small cubes that you ll use to decor the top

   

Syrup cake

1. Mix all the ingredients for the syrup and start to use a kithchen brush to make wet the cake. Pay attentions that is not to wet and not to dry

   

Filling the cake

1. Start to put the limoncello cream inside the cake and cover with the other sponge circle

   
2. Put the sponge cubes all over the top and around.

   
3. Use a lemon skin to make a flour in the middle with same fresh leaves. Rest in the fridge for one hour before to eat.

   
4. Save in the refrigerator for max two days