The mimosa flower and cake mimosa

  4 March 2016

The mimosa flower was chosen as a symbol of Women’s Day in 1946. The women gathered in Rome were fascinated by the intense yellow color and mimosa perfume. Since then the tradition has it that on the day of the Women men gift to women mimosa flowers.
Waiting for March the 8th, here’s a tasty recipe: the cake mimosa
The mimosa cake name comes from the fact that the cover is decorated with the sponge cake crumbled that remember us the flower of the mimosa.
For mimosa cake is necessary to prepare two sponge cakes, one will be stuffed with the custard enriched with whipped cream, and will form the basis for the cake.
On the other sponge cake will be obtained of the small cubes that will serve to cover the cake for the effect “mimosa”.
The ingredients
2 Sponge
Whole eggs 4
8 yolks egg
220 g of sugar
type 00 flour 200 g
Potato starch 40 g
For the custard
whole fresh milk 300 ml
fresh cream 300 ml
200 g of sugar
8 yolks egg
type 00 flour 55 g
half a vanilla bean
For the syrup liqueur
100 ml of water
Cointreau 50ml
50 g of sugar
For the whipped cream sweetened
fresh cream 200 ml
20 g of powdered sugar

The preparation

Mix the eggs and sugar and whip the ingredients with an electric mixer for at least 10 to 15 minutes at high speed until the mixture is well-swollen compound. Add the yolks egg little at a time and continue beating for another 5-6 minutes. Combined with the egg mixture, a little at a time, sift the flour and starch.
Pour the mixture into two greased and floured baking sheets and bake in a preheated oven at 180-190 degrees for about 30 minutes. Once cooked, baked the sponge cake, let cool completely. Meanwhile, prepare the custard. Put the milk in a saucepan, add the cream and boil. In another pan, put the egg yolks, sugar and stir with a wooden spoon, then add the flour and a pinch of vanilla bean, stir with a wooden spoon, then add the mixture of milk and hot cream, and mix it all with a whip
Turn on the heat and let thicken, then pour the cream into a low, wide baking dish

Cover the custard with plastic wrap and place in refrigerator to cool. Prepare the syrup by dissolving the sugar in a saucepan with water and liquor and let cool. Whip the very cold cream with a whisk and when it begins to swell add the powdered sugar and finish the mount, then put it in the refrigerator.
When the custard is cold joined gently the whipped cream, but you need to take part two spoonfuls

Eliminated by the two sponge cake , outside dark part and divide one of sponge cake,
and cut three discs of equal thickness and reduce the other sponge cake into cubes

Now to assemble the cake: Soak the first disc of sponge cake with the syrup roll out a layer of whipped cream sweetened.

Above the cream roll out the pastry cream mixed with cream and place over the second hard pan cake: then repeat it all over again until you do not put the third disc. At this point we cover the whole cake with cream and do adhere to the advanced of sponge cake cubes cream. Once covered, place the cake in the refrigerator, preferably covered by a glass or plastic bell.