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30 octombrie 2018

Cake Recipe: Mimosa cake with vanilla cream and pineapple

Mimosa cake, Italian cake recipe for women's day

On March 8, we celebrate the International Women's Day and as this special day can not go unnoticed, I propose a wonderful, colorful, colorful cake with vanilla and pineapple cream and a fluffy pandispan surrounded with Limoncello liqueur. Mimosa cake, despite its simplicity, is absolutely delicious. In Italy it is usually on March 8, when women receive in their gift bouquets of exotic flowers, small flowers of the sun.
This cake borrowed the name of the flowers because it is decorated with the core of the broken pandispan in small pieces, mimosa-like. The classic cream of the Mimoza cake is made up of vanilla cream and whipped cream, but for a special taste, small cubes of pineapple, peach or apricot apricots can be added. I chose the delicious pineapple rounds from my friends at Sun Food, who combined with the Limoncello liqueur gave a fresh taste to this spring cake. I made this Mimoza cake with the thought of Mommy and my mother-in-law who tomorrow is a beautiful age! Happy birthday, I wish you a spring full of smiles and fulfillments!
Cake Mimoza - Ingredients (cake 24 cm Ø)Pandispan Fluffy Ingredients for Mimosa Cake (24 cm Ø)

6 eggs
180 g of sugar
150 g flour
30 g of corn starch
1 top knife salt
1 teaspoonful lemon bark
Ingredients - Vanilla and pineapple cream for Mimoza Cake

400 ml of cow's milk
100 ml natural liquid cream for whipped cream
40 g of corn starch
5 medium yolks
125 g sugar tos fin
1 vanilla paste
1 teaspoon lemon peel
200 ml natural whipped cream for whipped cream + 25 g vanilla powder
4 g gelatin sheets / 3 g powdered gelatin
6 slices of pineapple Sun Food

Syrup Ingredients for Mimosa Cake

100 ml Sun Canned Pineapple Juice
100 ml of water
125 g sugar tos fin
50 ml of Limoncello liqueur
Ingredients decoration Cake Mimoza

core pandispan crushed
150 ml liquid cream for whipped cream + 15 g vanilla powder
2-3 tablespoons of coconut flakes
Pandispan Fluffy - Preparation Mode

Put the whole eggs in a bowl, add a pin of salt knife, fine toasted lemon and lemon peel and mix until the composition triple the volume and light up (about 10 minutes at the average speed of the mixer).
We mix the flour and starch and gradually soften them in the egg and sugar composition.
We incorporate flour into the egg composition in 2-3 tranches with slow, upward movements.
Tapetam with butter and flour and add the pandispan composition. I level it with great care with a pallet.
Bake the fluffy pandispan in the preheated oven at 170 ° C for 20-25 minutes or until the surface is golden and the pandispan separates itself from the edges of the mold.
We take it out of the oven, let it cool for about 5 minutes, then roll it over a grill and let it cool completely.

Tort Mimoza imbracat in frisca si pandispan bucati
Put the Mimoza cake in the refrigerator for at least a few hours, preferably until the next day, then we can do it according to your preference.
If we choose fresh flowers, we make sure they are edible and are obtained from untreated biological seeds. 

Recipe Name: Mimosa Cake
Preparation time: 2H
Baking time: 45M
Total cooking time: 2H45M


About me


Sarah Nelson

Life Is Too Short For Boring Clothes!