Gluten-Free Mimosa Cake with Custard and Whipped Cream

Mimosa Cake (Gluten-Free)

Category: Desserts
Serves/Pieces: 8

This Mimosa Cake, a gluten-free delight, is perfect for those who want to indulge in a soft, delicate dessert without gluten. With a light, airy sponge cake and creamy custard filling, it’s as beautiful as it is delicious. The topping of small sponge cake cubes mimics the yellow mimosa flower, giving this cake its signature appearance. A true treat for both the eyes and the taste buds.

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

Ingredients:

Instructions:

1. Prepare the Sponge Cake:

   • Start by placing the eggs, sugar, and vanilla bean seeds into the mixing bowl of your stand mixer. Set aside the empty vanilla pod for later use.
   • Whisk the ingredients together using the whisk attachment for approximately 10 minutes until the mixture becomes fluffy and light.
   • Gently sift in the gluten-free cornstarch and carefully fold it into the mixture using a spatula, moving from bottom to top to retain airiness.
   • Butter and line the bottom of two 18 cm cake pans with parchment paper.
   • Divide the batter evenly between the two pans and smooth out the top.
   • Bake in a preheated static oven at 180°C (356°F) for about 25 minutes. Always check with a toothpick to ensure it’s done. Once baked, remove from the oven and let the cakes cool upside down on a wire rack for about 1 hour at room temperature.

2. Prepare the Custard Cream:

   • While the sponge cakes are cooling, make the custard. In a saucepan, pour the milk and add the vanilla pod, which you had set aside earlier.
   • Heat the milk over medium heat until it reaches a boil.
   • In a separate saucepan, whisk together the egg yolks and sugar until smooth and creamy. Add the cornstarch and whisk again until fully incorporated.
   • Once the milk has come to a boil, gradually pour a small amount into the egg mixture while whisking continuously. Then, pour the remaining milk into the egg mixture and stir to combine.
   • Return the entire mixture to the stove and cook over low heat, stirring constantly until it thickens (this should only take a few minutes).
   • Once thickened, remove from heat and transfer the custard to a bowl. Cover the surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature.

3. Prepare the Syrup:

   • In a small saucepan, combine the water, sugar, and lemon zest. Heat until the sugar dissolves completely, then set aside to cool.

4. Prepare the Diplomatic Cream:

   • Whip the remaining 150g of heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cooled custard to create a smooth, light cream. Transfer this mixture into a piping bag for easy assembly.

5. Assemble the Cake:

   • Take one of the sponge cakes and slice it in half horizontally using a serrated knife.
   • Using a pastry brush, soak the bottom layer of the sponge cake with the prepared lemon syrup.
   • Pipe a generous layer of diplomatic cream (the custard-whipped cream mixture) onto the soaked sponge, making a mound in the center.
   • Place the second half of the sponge cake on top, with the cut side facing down, pressing gently on the edges to form a dome shape.
   • Brush the top layer of cake with more lemon syrup.

6. Create the “Mimosa” Effect:

   • Take the second sponge cake and carefully trim off the darker edges.
   • Slice the remaining sponge into 1 cm thick slices, then cut them into 1 cm strips, and finally, into 1×1 cm cubes.
   • Use the whipped cream you set aside earlier to coat the entire cake, smoothing it out with a spatula.
   • Decorate the top of the cake with the sponge cake cubes, pressing them gently to ensure they adhere to the whipped cream.

7. Garnish and Serve:

   • Finish off the cake by decorating with edible flowers for a beautiful, elegant touch.
   • Allow the cake to rest in the fridge for at least 1 hour before serving to let the flavors meld together.

Enjoy your Mimosa Cake! It’s a gluten-free masterpiece that’s perfect for special occasions or a delightful treat for any dessert lover.

Nutritional Information (per serving):

This elegant Mimosa Cake, with its sweet custard filling and light sponge, is a showstopper that is as delicious as it is stunning. Perfect for any gluten-free dessert lover, it’s sure to become a favorite in your recipe collection!