Mimosa sponge cake: the Italian recipe to surprise everyone

published on 15 February, 2021 at 16:14
Ingredients:
Sponge cake (20 cm diameter):
4 eggs (280 g)
160 grams of granulated sugar
160 gr flour 00
1 vanilla bean
1 lemon zest
Diplomatic cream:
4 egg yolks (80 g)
120 grams of granulated sugar
40 gr of cornstarch
1 vanilla bean
500 ml of milk
200 ml of fresh cream
120 gr of Mascarpone
3 tablespoons of granulated sugar
 
Directions:
1. Beat the egg whites with the sugar until stiff.
2. Add the egg yolks, vanilla bean and lemon zest.
3. Finally add the flour and bake at 400°F/200 ° for 10 minutes and then at 356°F/175 ° for 20 minutes.
4. Let it sit overnight.
5. Beat the egg yolks with the sugar.
6. Then add cornstarch and a little milk.
7. Heat the remaining amount of milk with the lemon zest.
8. Then remove the skins and add the mixture with the eggs.
9. Stir and let it thicken. Let it cool down.
10. Whip the cream with mascarpone and sugar.
11. Add to the cream and assemble your mimosa cake.
 
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