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Torta Mimosa

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Adjust Servings:
465 gr Sugar
10 Eggs
140 gr All Purpose flour
2 Vanilla Pod
120 gr Potato starch
100 ml. Liquid Cream
400 ml. Milk
130 gr. Water
45 gr. Starch
70 gr. Grand Marnier
just enough Icing Sugar
two pinches Salt

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Torta Mimosa

An Italian Cake to celebrate Women's day


    The Icon to celebrate Women, Mimosa Cake and Mimosa Flower

    • 1 hour 45 minutes
    • Serves 8
    • Hard




    Mimosa Cake is an Italian recipe and was born in the 1950s.
    It was created in Rieti precisely to celebrate Woman’s day and since then has been a culinary symbol of the woman.
    There is also another theory that places its birth in Rieti, where Adelmo Renzi comes from. This famous Chef presented his innovative cake at a cake contest in San Remo in 1962. His intuition was to place some sponge cake pieces on the top and around the cake giving it the idea of the mimosa flower.
    He has never revealed exactly his recipe and for this reason, we can find different ingredients to make sponge cake or the cream inside or even the syrup to soak the sponge cake.
    Hereunder you can find mine. Enjoy the preparation.




    Prepare the Sponge Cake

    You need two cakes pan of about 20 cm. diametre. Pre-heat the oven at 160° .
    Break the 6 eggs into a bowl or in a blender and start whiping at a medium speed.
    Carve the two vanilla beans, take out the seeds and add them to the eggs with a pinch of salt. When the eggs’ color is lighter you can add sugar (250 gr.) a little at a time.
    Continue to whip (about 15 minutes) till the mixture is creamy and “writes”.Add sifted flour and potato and mix from the bottom to the top. When the mixture is well blended pour it in the two cake pan and put into the oven for about 50 minutes.


    Prepare the custard

    In a small pan pour 400 gr. of milk and 100 gr. of fresh cream and add a vanilla bean. Let it cooks at a low heat till it brushes against the boiling.
    In a bowl break 4 eggs , add 140 gr. of sugar and when the sugar will be well absorbed add 45gr. of starch. Mix well the powders then take off the vanilla beans from the milk. Pour the eggs mixture into the milk and stir continuously till it gets creamy.
    Let it cool and then put the pot into another big pot with some ice inside or cold water so that to bring the custard to cool immediately. Then put into the fridge for an hour covered with a plastic film.


    Prepare the Syrup

    In a small saucepan, combine sugar, water and liqueur. Bring to boil. Stir until sugar melts, set aside to cool.


    Settle the cake

    When the Sponge Cake is cold you can compound the cake. Use a knife with a serrate edge for sawing. Cut away the brown part, the edges the top and the bottom, then cut each cake in two. Put the first part on a plate and pour with a spoon the syrup, then a layer of custard and some pieces of pineapple. Put the other part and repeat again, then the last part, syrup and cream.
    Take the sponge cake left and cut it in little pieces in square shape. Put the little pieces on the top of the cake and on the edges so that to cover the whole cake.
    Put into the fridge for about two hours. Drizzle with icing sugar before serving.

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