Classic Mimosa Cake Recipe: A Delightful Dessert for Every Celebration
Category: Desserts
Serves: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 250g |
| All-purpose flour | 140g |
| Potato starch | 120g |
| Eggs | 8 |
| Vanilla pods | 2 |
| Salt | 1 pinch |
| Egg yolks | 5 |
| Sugar (for the custard) | 175g |
| Whole milk | 500ml |
| Fresh liquid cream | 125ml |
| Cornstarch (corn flour) | 55g |
| Vanilla pod (for the custard) | 1 |
| Fresh liquid cream (for whipped cream) | 100ml |
| Powdered sugar | 10g |
| Water | 130g |
| Sugar (for soaking syrup) | 75g |
| Grand Marnier liqueur | 70g |
| Powdered sugar (for dusting) | To taste |
Instructions
Step 1: Prepare the Sponge Cake
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Preheat the oven: Begin by preheating your oven to 160°C (320°F) in static mode. It’s important to have two 20 cm (8-inch) round cake pans that can fit in the oven side by side on the same rack. If they don’t fit, you’ll need to bake the sponge cakes one at a time, halving the ingredient quantities accordingly.
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Separate the eggs: Crack the eggs into a large mixing bowl. Place the whole eggs in the bowl of a stand mixer and beat them on medium speed using the whisk attachment. The eggs need to be beaten for about 15 minutes, or until they triple in volume and become light and creamy in texture. You’ll know it’s ready when the mixture “writes” or forms a trail when you lift the whisk.
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Add the vanilla: Split both vanilla pods in half lengthwise and scrape out the seeds. Add the seeds to the egg mixture for a rich, fragrant flavor.
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Sift the dry ingredients: Once the eggs are well-beaten, sift the flour and potato starch together. Carefully incorporate these dry ingredients into the egg mixture by gently folding them with a spatula. Be sure to use an upward motion to maintain the airiness of the mixture.
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Prepare the cake pans: Grease and flour two 20 cm cake pans, ensuring they are ready to receive the batter. Divide the batter evenly between the two pans, spreading it out gently to ensure it’s level.
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Bake the cakes: Place both pans in the preheated oven and bake for about 30-35 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and let them cool in the pans for a few minutes before turning them out onto a wire rack to cool completely.
Step 2: Make the Pastry Cream
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Heat the milk: Pour the whole milk into a saucepan and add one vanilla pod (split and seeded). Heat the milk over medium heat until it is just about to simmer, but not boiling.
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Prepare the egg yolk mixture: In a separate bowl, whisk the egg yolks with 175g of sugar until they are light and creamy. Sift the cornstarch into the egg yolk mixture and combine well.
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Temper the egg mixture: Once the milk is hot, remove the vanilla pod and gradually add a small amount of hot milk to the egg yolk mixture while whisking continuously. This helps temper the eggs, preventing them from curdling.
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Cook the custard: Pour the tempered egg mixture back into the saucepan with the rest of the milk. Return the pan to the stove and cook over medium heat, whisking constantly, until the custard thickens. Once thickened, remove from heat and let it cool slightly.
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Cool the pastry cream: Transfer the pastry cream to a shallow dish, cover it with plastic wrap (make sure the wrap touches the surface of the custard to prevent a skin from forming), and let it cool completely in the fridge.
Step 3: Prepare the Whipped Cream
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Whip the cream: Pour the 100ml of fresh cream into a clean mixing bowl and add 10g of powdered sugar. Whip the cream until it forms soft peaks.
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Combine with the pastry cream: Once the pastry cream is cool, gently fold the whipped cream into the custard to create a smooth, airy filling known as “diplomatic cream.” Be careful not to deflate the whipped cream.
Step 4: Make the Soaking Syrup
- Heat the syrup ingredients: In a small saucepan, combine the water, 75g sugar, and Grand Marnier liqueur. Stir over low heat until the sugar is dissolved. Allow the syrup to cool completely before using it.
Step 5: Assemble the Mimosa Cake
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Trim the sponge cakes: Once the sponge cakes are completely cool, trim the outer crusts from both cakes, removing any dark or overly baked areas. Be sure to keep the scraps as they will be used for decoration.
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Slice the sponge cakes: Take one of the sponge cakes and, using a serrated knife, slice it horizontally into three even layers. Place the first layer on a serving plate or cake stand. Use a cake ring or a round pastry ring to keep the cake layers in place.
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Soak the first layer: Using a spoon or brush, gently soak the first cake layer with the prepared soaking syrup. Be generous but avoid soaking it too much to prevent it from becoming soggy.
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Add the pastry cream: Spread a quarter of the prepared diplomatic cream evenly over the soaked layer of cake.
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Repeat the layers: Place the second layer of sponge cake on top, soak it with the syrup, and spread another quarter of the cream. Repeat the process with the third layer of sponge cake and another layer of cream.
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Decorate with sponge crumbs: Take the second sponge cake and slice it vertically into thin strips, then cut the strips into small cubes. Gently place these cubes around the edges and top of the cake, pressing them lightly into the cream so they stick. These cubes will form the “mimosa” effect on the cake’s surface.
Step 6: Chill and Serve
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Refrigerate the cake: Once the cake is assembled, cover it loosely with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the cream to set.
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Final touch: Before serving, dust the top of the cake with powdered sugar for a delicate finishing touch.
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Serve and enjoy: Slice the cake into generous portions and serve chilled. The light, airy layers combined with the rich, vanilla-scented pastry cream make this cake a showstopper at any celebration!
Tips for the Perfect Mimosa Cake
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before starting. This will help them blend together more easily and create a smoother batter.
- Cake Layers: The sponge cake layers can be made ahead of time and stored in an airtight container for up to 2 days, which makes assembling the cake much quicker.
- Customizing Flavors: For an added twist, you can replace the Grand Marnier with another liqueur, such as Cointreau, or infuse the syrup with other flavors like orange zest or a splash of rum.
This Classic Mimosa Cake is the ideal dessert for any special occasion, from birthdays to festive holidays. The soft sponge cake, rich vanilla cream, and the elegant finishing touch of sponge cubes make it a delight for the eyes and taste buds alike. Whether served at a family gathering or a sophisticated dinner party, this cake is sure to impress your guests with both its beauty and delicious flavor!
