Today I am preparing the Italian cake "Mimosa". The cake is obtained very tasty, light, air, beautiful and prepares completely easy. Let's cook!.

For the recipe you will need:

For biscuit on form 24 cm:
125 g of flour
125 g of sugar
4 eggs
Zestra 1/2 Lemon
(For the cake it is necessary to bake 2 such biscuits)

For cream:
500 ml of milk
4 egg yolk
120 g of sugar
50 g of flour
Vanilla pod (can be replaced with vanilla sugar)
50 g of butter
10 g gelatin
70 ml of water or juice
250 ml of cream 33-35%
30 g of powdered sugar

bank canned pineapples (I have 560 ml bank)
powdered sugar

Cake weight - 1.8 kg

Cooking:

We will need to bake 2 biscuits. First, the eggs are whipped literally a couple of minutes without sugar, then gradually add sugar portions.

Whip the egg mixture is approximately 8-10 minutes before light, air mass. To track from the dough left on the surface remained visible for 10 seconds.

In the flour, we snatch the zip and in 3-4 receptions interfer flour into the egg mass. We intervene the folding movements, from the bottom up, trying to preserve the volume that we achieved the egg whipping.

I baked a biscuit in a circular form with a diameter of 24 cm, the bottom of the shape was stuck with baking paper, the side was not lubricated.

Pour biscuit dough,

running and bake in the oven preheated to 180 ° C until readiness. The biscuit biscuit is about 40 minutes. The first 20 minutes do not open the oven door, as the biscuit dough can settle. Cutting to a sample on a dry wand, i.e. Wooden wand, stuck in the center of the biscuit, must come out clean, without traces of the dough.

Freshly baked biscuit shift to the grille and give cool. After the biscuit completely cools, it can be cut out of the form. Before cutting on the cakes, the biscuit must be made to stand out for 5-6 hours.

Cut the biscuit for 3 embers.

The second biscuit is also cut into 3 embers. We have 6 cakes.

We select 2 central attitudes from each biscuit, they are the most white and they have almost no crust. The first selected crude is completely cut into small cubes, the size of the cubes is at your discretion.

From the second embarrassment, we cut a circle that will go to the top of the cake and give it a dome-shaped form, the diameter of this circle is about 18-19 cm.

All remaining cut into cubes. This quantity is enough for us to wake up the entire cake.

Cream. To flour, add a small amount of cold milk, we are dragging to a liquid dough without lumps. All the rest of the milk transfers into the pan, here we put the seeds of Vanilla and the pod himself, put on the stove and bring to a boil. And then we leave for a few more minutes.

Yolks are a bit whipped with sugar, then add flour diluted with milk.

Once again we work well with a whisk. We remove the milk from the stove, get the vanilla pod from the hot milk. If desired, milk can be strain, in order to move the seeds. Then a thin weaving, without stopping the whipping, very small portions, so that the yolk does not curl, we pour hot milk into the egg mixture.

Pour into the saucepan and boil to thickening. Relieve on rapid fire with constant intense stirring. It is impossible to boil the mixture, the maximum temperature is 82 ° C, because otherwise the eggs will be curled. Therefore, in order to not overheat the mixture, you can periodically move the pan to the edge of the plate, without stopping the intensive mixing, and then return it to fire again. Cooking until thickening, how thickens, remove from the fire. The custard base of consistency is approximately both condensed milk with sugar.

Put 50 g of butter,

we stir so that the oil is fully separated, immediately overflow into a separate bowl and give it to cool to very warm. It should not be completely cooled, not to room temperature, the custard base should remain quite warm. In order to make the crust formed from above, cover with a film, put the film directly on the surface of the custard base.

Open the jar with canned pineapples, the syrup is deployed, the pineapples are finely cut. We add gelatin in syrup and leave to swell. Then it is very gentially heating until the gelatin is completely dissolved. The gelatin solution is poured into the custard base and stir well. The custard base for this point should remain warm.

Cold cream whipped with sugar powder to soft peaks. Very preferably cream not to kill, they should keep the form well, but to stay soft. Next very carefully, but quickly interfere with whipped cream in a custard.

Quickly, because the cream we have cold, and in the composition of the custard there is gelatin, if you do not hurry, then gelatin can grab strands in the process of cooking cream. As a result, the cream will be inhomogeneous and it will not freeze, so they mix carefully, so as not to lose the volume and airiness, but quickly. As a result, it turns out a completely laughing cream, but gradually as gelatin starts to work, the cream will be thick.

And we have everything ready. We can only collect a cake. We put the first crude on the serving plate, set the detachable form. We impregnate the crude syrup, lay out the cream, spread, lay out a bit of a few pineapple.

We lay out the second cake on top.

The second cake is pre-slightly cut around the circle so that it is slightly smaller in diameter and is easily fit in shape. I will impregnate the cake, lay out cream, spread.

Lay out pineapples. Similarly, the third korzh - soak, cream, pineapples. And lay out the last fourth korzh.

Hands slightly press the edge of the attitude for the crude to be more rounded.

We put all this design in the refrigerator at about half an hour. The cream should cool and repaid. We have a small amount of cream to blast the cake on top and impregnation. In order for the cream to not thicken, I did not get taught, we cover a bowl with a leaving cream and put in a deep bowl where we pour a little warm water. Not hot, just slightly warm.

After half an hour, we get a cake from the refrigerator, carefully separate and remove the form. We impregnate the upper small cake and the entire cake with a cream.

We decorate the cake prepared by biscuit cubes.

The cream is soft, so cubes are easy to glue. Cake hang, slightly sealing hands.

We sprinkle with sugar powder and put in the refrigerator for 3-4 hours, the cake must be good to soak. It is very desirable to cover the cake from above so that the biscuit cubes are not swept away.

And our cake is ready.

The cake turned out to be very tasty, gentle, air, with a delightful aroma of vanilla and a light citrus note of the cortex.

Enjoy your tea drinking!

• For 1 biscuit Korzh:
• Chicken Eggs - 4pcs
• Sugar - 1 cup
• Wheat flour - 1 cup
• Vanilla.
• For 2 biscuit Korzh:
• Chicken Eggs - 2 pcs
• Sugar - ½ cup
• Flour - ½ cup
• Vanilla.
• For cream:
• Cream - 350-400ml
• Sugar powder - 1 cup.
• Canned pineapple - 1 bank.

Step-by-step cooking recipe

1 Mimosa cake recipe is very easy to prepare, only at first glance looking at the composition of the ingredients it seems labor cost, in fact, the whole process is quite easy. Separately mix all the ingredients for each crude separately. The first crude can be stamped into a multicooker on the "Baking" mode for 55-60 minutes. The second cake can be successfully baked in the oven at the same time, at a temperature of 180 ° C, about 20-30 minutes. Then the finished cakes are cooling and cutting each in half along the longitudinal line so that we have 4 pieces.2 separately prepare the cream, which is also prepared elementary. Just with the help of a mixer or blender whipping cream (the greater, the better, we recommend using 35%) to a creamy state, then add sugar powder to them, mix thoroughly and our cream is ready.3 So, we collect a cake. We put on the lowest bottom of a big half-down, which is good, do not spray sprinkle the juice of canned pineapple and lubricate the prepared cream. Then lay out some of the pineapple, if you have it with pieces, then wonderful. If the pineapple rings, then cut it with cubes.4. Then we cover the second part of the semicortion and also spray canned pineapple juice. From above and from the sides, seek our cake with residues of cream. 5 The second cake we need to cut into straws and then on squares, the smaller they turn out, the better. Then these cubes lay on the cake and press the sides on the sides, they are well lipped on the cream. Top sprinkled with sugar powder and send to soak into the refrigerator. It is advisable to give a cake to the impregnation of 1-2 hours, not less.

Secrets of cooking dishes by recipe

Mimosa cake looks like the same flower of the same name, in honor of him he received such a name. At the same time, the taste will not let it go to the truth of the spring dessert. Mamuli recipe cake is quite easy to prepare. You can bake, both for holidays and on the day off, pamper the seven delicacy. Tor "Mimosa" will be a popular baking recipe in each family.

Mimosa cake recipe created in Northern Italy, But today it is considered the property of all Italian gastronomic culture, and he is preparing with the pleasure of hostess throughout Italy. He is obliged to the fact that his appearance resembles a mimosa flower. Mimosa cake traditionally prepare for a holiday dedicated to the Women's Day.

Let's learn how to make this beautiful cake.

Ingredients
For biscuit:
+ 4 eggs,
+ 8 yolks,
+ 220 g of sugar,
+ 200 g of flour,
+ 40 g of potato starch.
For custard:
+ 300 ml of solid milk,
+ 300 ml cream,
+ 200 g sugar,
+ 8 yolks,
+ 55 g of flour,
+ Half of the vanilla pod.
For impregnation:
+ 100 ml of water,
+ 50 ml of orange liqueur,
+ 50 g sugar,
For whipped cream:
+ 200 ml of cream for beating
+ 20 g of powdered sugar.

Cooking

Biscuit

1. Beat as it should - to lush foam - 4 eggs with sugar.

2. Add to the egg mass of 8 more yolks and continue to beat to the mass increase in the volume.

3. Sambee flour with starch and in small portions to introduce into the egg mass. Gently mix with shovels from the bottom up, additionally saturately saturate with air dough.

4. The resulting dough is divided into two parts and put into two mocked and sprinkled flour shaped (22-24 cm). One biscuit will be the basis of the cake itself, and the second we use to decorate the entire surface of the cake with gentle pieces of biscuit.

5. Bake in a heated to 180-190 degrees an oven for about 30 minutes. Readiness to check the toothpick.
Cream

1. Pour milk with cream into the container, add seeds from vanilla pod and put itze.

2. Separately, mix the yolks with sugar thoroughly, add flour. Then add some milk with cream to the egg mixture. Carefully mix and pour the remaining milk. Cream constantly stirring and bring to thundrance on slow fire. Remove and leave cool.

Impregnation

Prepare liquor impregnation. To do this, put hot water into which sugar and liquor are added (desirable orange). How to mix until the sugar is completely dissolved (do not overheat!) And put cool.

Cream

Beat the cream with powdered sugar and put in the refrigerator.

Build cake

1. Prepare cakes. If necessary, biscuit is fired with a knife. One biscuit cut into three embers.

2. The second biscuit is in the form of a smaller size

3. In the second biscuit, how to cut the upper crust as you cut ... and cut the same width with longitudinal stripes. Then these stripes are cut into three parts each, and finally, the strips cut into small cubes.

4. Complete the preparation of the cream. Let's get the whipped cream from the refrigerator, lay out literally 2-3 tbsp. Spoons of cream, the rest are laying out in the custard and how follow the mixture.

5. We put on the tray of the first cake and lubricate it with a liqueur impregnation.

6. Then we apply a thin layer of cream - just one spoon - and how to distribute it along the surface of the look.

7. From above laying a layer of cream (divide it visually into three parts for all three cakes). And cover the second korze. With the second korzh, we do all the same: soaring it with a liqueur impregnation, lubricate the remaining cream and cover the layer of cream. From above - the third, the last crude.

8. Now you can remove the locking ring.

9. The remaining cream as you can lubricate the top and sides of the cake.

10. We cover the entire surface of the cake sliced \u200b\u200bearlier cubes of the biscuit. Cream allows pieces of biscuit as it should be fixed on the surface of the cake, and it begins to like mimose

Cake "Mimosa" - a bright and pretty Italian dessert, especially the current spring on the eve of the female holiday on March 8. The recipe uses a biscuit with yolks and turmeric, gentle custard with the addition of cream and pineapple enclosures. Like a popular, dessert is richly covered with yellow fluffy grains, symbolizing flowers. Colorfully, interesting and tasty!

The Mimosa cake does not have a uniform formulation - the main idea is to design, justifying the name of the dessert. Otherwise, the composition can be varied to taste - if desired, replace the cream or biscuit, except pineapple to use other fruits. Thus, on the basis of the prescription presented, you can create new options.

Ingredients:

For dough:

• eggs - 4 pcs.;
• egg yolks - 8 pcs.;
• sugar - 200 g;
• flour - 200 g;
• potato starch - 40 g;
• kurkuma - 2 h. Spoons without a slide.

For filling:

• canned pineapples - 250 g.

For cream:

• milk - 500 ml;
• cream 33-35% - 250 g;
• eggs - 2 pcs.;
• sugar - 180 g;
• vanilla sugar - 8-10 g;
• potato starch - 30 g.

Cake "Mimosa" recipe with photo step by step

1. Preparing the dough. In a bowl, we divide all 4 eggs at once, not separating proteins and yolks. I fall asleep sugar and beat about 10 minutes with a mixer. The mass should increase in the amount and become similar to the cream - "air" and thick.
   
2. Separate 8 yolks from proteins. Gradually add to the whipped mass, continuing to work with a mixer. Yolks for the recipe requires significantly more than proteins, so the remaining protein mass is transferred to a suitable plastic container or other container with a lid and remove into the refrigerator, or freeze to demand. Then the compiled proteins can be used for cooking, or cakes with meringue, for example, etc.
   
3. Separately connect flour and starch. For additional yellowness add turmeric. If the eggs fell with saturated bright orange yolks, you can do without this spice, or reduce its portion. You can also take the cake of any other biscuit recipe and simply add a few drops of a yellow food dye.
   
4. Asking through fine sieve, in 3-4 receptions add a flour mixture to the egg.
   
5. Each time we stir the mass, completely dissolving the dry clots. Mix neatly, strictly in one direction from the bottom up, trying to preserve the volume of the lush mass as much as possible.
   
6. When all the flour is interfering, laying up a homogeneous yellowish dough into a baking shape (diameter 22 cm). The bottom for convenience we launch parchment paper, do not lubricate the walls.
   
7. Bake the korzh about 30-40 minutes at 180 degrees. Preparedness Checking traditionally, punctures middle of a ball with wooden skewer / toothpick. The wand should not be wet dough.
   
8. Fully cool baking. Then we go along the knife along the side to separate the root from the walls. We exempt from the form.
   

   Cream for Mimosa Cake Recipe

9. In parallel with the embezzle, you can start cooking cream. Eggs connect with starch and sugar sand, add vanilla sugar for aromatization. Rub the mixture.
   
10. We bring milk to boil. Half portions gradually with a thin flowing pour into the sugar-egg mixture, actively stirring the mass so that the eggs do not curl.
    
11. Pour the mass to milk residues, put on a slow fire. Cook with intense and continuous stirring to thickening. Remove from fire and necessarily completely cool the cream.
    
12. After a while and making sure that the custard has already completely cooled, proceed to cream. Do not forget that for whipping cream must be cold and have a high percentage of fatty (not less than 33). We work a mixer to thickening mass.
    
13. Custard for convenience shift into a bulk bowl. Parts are added whipped cream, each time she cares.
    
14. Part of the finished cream (about a third) laying for cake to coat, and to the rest of the mass add chopped with small pieces of pineapples. Stir.
    

    Assembling Cake "Mimosa"

15. From the cooled embers, cut the top, lay aside.
    
16. We form a "basket" - manually remove all yellow meaks, leaving only the bottom and thin walls. The resulting workpiece, as well as the delayed top, carefully water the syrup from canned pineapples. The bowkish, which we removed from the korzh, save for registration.
    
17. In the formed "basket" lay out the cream with pineapples, tamper.
    
18. Top of covering the preparation of a cut top. Generously failed the cake from all sides by pending cream.
    
19. Yellow mealky manually tear into small pieces, almost in the crumb. Sweep fluffy grain cake surface. The side sides are also abundantly covering the yellow mass, slightly pressing the palm for better fixation. After the "assembly" we send a cake for the night in the refrigerator for impregnation and fixing the form. From above, it is advisable to cover the dessert with a cover for a microwave or other suitable kitchenware so that the top layer does not swell.
    
20. Ready and impregnated spring cake "Mimosa" cut on a portion and serve.
    

Pleasant tea drinking!