The document provides a detailed recipe for making a mimosa cake, including ingredients for chantilly cream, sponge cake, and syrup. It outlines the steps for preparing the sponge, chantilly cream, confectioner’s custard, and syrup, as well as the assembly process of the cake. The recipe is designed for 8 servings and emphasizes careful preparation and layering.

1. MIMOSA
CAKE
http://www.academiabarilla.com/italian-
recipes/step-step-recipes/mimosa-cake.aspx

2. INGREDIENTS: PER 8
SERVINGS
FOR CHANTILLY
CREAM
 2 cups milk
 2 eggs
 2 egg yolks
 3 ½ oz sugar
 1 oz all-purpose flour
 1 lemon zest
 ½ stick vanilla
 7 oz heavy cream
 1 ¾ oz confectioners
sugar
FOR SPONGE CAKE
• 2 ½ oz all-purpose
flour
• 2 ½ oz potato starch
• 5 oz sugar
• 6 eggs
FOR
SYRUP1 cup water
• ½ cup Kirsch (dry
cherry liqueur)
• 3 oz sugar

3. To make sponge cake
Whisk 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.

4. Chantilly Cream
 While the sponge is in the oven, make
the Chantilly cream, by mixing the
whipped cream with confectioner’s
custard.
 Whip the cream with the powdered
sugar, then put it in the refrigerator.

5. the confectioner’s custard
 Cut 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.

6. the confectioner’s custard
cont…
 Once 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 confectioner’s custard is cold, fold it in
the whipped cream.

7. Syrup
 To 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.

8. STEP 1
Cut one sponge into horizontal layers about
0.4 inches thick.

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

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

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

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

13. STEP 6
Turn out the cake onto a plate.

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

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

16. MIMOSA CAKE