Mimosa Cake

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    25-Jan-2017
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Transcript of Mimosa Cake

MIMOSA CAKE

MIMOSA CAKEhttp://www.academiabarilla.com/italian-recipes/step-step-recipes/mimosa-cake.aspx

STORIA DEL PIATTO:In Italy men give yellow mimosas to women to celebrateWomans Day,March 8th, an occasion for men to express love to women mothers, wives, girlfriends, daughters, colleagues.Our Chefs dedicate this sweet recipe to all women.Buon Appetito!1

INGREDIENTS: Per 8 servingsFOR CHANTILLY CREAM2cupsmilk2eggs2egg yolks3 ozsugar1ozall-purpose flour1lemon zeststickvanilla7ozheavy cream1 ozconfectioners sugarFOR SPONGE CAKE2 ozall-purpose flour2 ozpotato starch5ozsugar6eggs

FOR SYRUP1cupwatercupKirsch (dry cherry liqueur)3ozsugar

To make sponge cakeWhisk the eggs and sugar in a mixer until firm.Then gently fold in, little by little, the flour and potato starch, sieved together, using a spatula.

Once the mixture is smooth, pour it into 2 cake tins, that have been buttered and floured; then bake at 325 F for 45 minutes.

Once cooked, allow the sponge cakes to cool.

Chantilly CreamWhile the sponge is in the oven,make the Chantilly cream, by mixing the whipped cream with confectioners custard. Whip the cream with the powdered sugar, then put it in the refrigerator.

the confectioners custardCut the vanilla pod lengthwise, scrape out the seeds and put them in a bowl. Using a potato peeler, take the zest off a lemon, being careful not to take any of the white part underneath. In a pot, bring the milk to the boil with the vanilla seeds and the lemon zest.As soon as the milk starts boiling, remove from heat. In a bowl, whisk the eggs and yolks with the sugar. Add the flour, previously sieved, and mix well.

the confectioners custard contOnce the mixture is smooth, dilute it with a bit of warm milk, stirring while adding. Pour the remaining milk through a sieve to remove the lemon zest. Put back the mixture over the heat and cook over a low heat for 5 - 10 minutes stirring continuously, allowing it to boil for 2 3 minutes.Remove the custard from the heat and allow it to cool.Once the confectioners custard is cold, fold it in the whipped cream.

SyrupTo make the syrup, to be used to soak the sponge. Bring to boil a mixture of water and sugar so that the latter dissolves. Once dissolved, remove from the heat and add some Kirsch.When all the ingredients are ready, assemble the cake as described below.

STEP 1

Cut one sponge into horizontal layers about 0.4 inches thick.

STEP 2Line a glass bowl about 8 inches in diameter with bands of baking paper. Arrange a layer of sponge on the bottom of the bowl.

STEP 3Using a small brush soak the sponge with the Kirsch syrup.

STEP 4Spread a layer of Chantilly cream on top of the sponge and cover with another slice of sponge. Repeat the operation for 3 sponge layers.

Then, put the cake in the refrigerator and allow it to rest for 30 minutes or so.11

STEP 5Cut the second sponge into dices 0.2 - 0.4 inches in size.

STEP 6Turn out the cake onto a plate.

STEP 7Coat the outside of the cake with the remaining cream.

STEP 8Spread the sponge dices over the top of the cake to cover the entire cake.

MIMOSA CAKE