Mimosa Cake

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recipe by Mille 1 Ricette https://blog.giallozafferano.it/mille1ricette/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    476
based on 4 ratings

The mimosa cake is a classic if Italian patisserie, creamy and with a shape reminiscent of mimosa flowers, it is a must in patisserie shops on International Women's day, March 8th. User generated recipes have not been re-tested by Kenwood.

recipe updated Oct 25, 2023

Ingredients

  • Milk icon
    Milk
    500 ml
  • Caster sugar icon
    Caster sugar
    250 g
  • Egg yolk icon
    Egg yolk
    4
  • Italian 00 flour icon
    Italian 00 flour
    300 g
  • Vanilla bean pod icon
    Vanilla bean pod
    2
  • Egg icon
    Egg
    5
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Whipping cream icon
    Whipping cream
    200 g

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon kCook Multi
  • kCook icon Springform pan - 10 x 2.5"
  • kCook icon Kcook bowl
  • kCook icon Jug
  • kCook icon Heatproof bowl
  • kCook icon Large glass bowl
  • kCook icon Medium bowl
  • kCook icon Cutting board
  • kCook icon Serving plate

Step preview

  1. Grease a clean springform pan then set aside
  2. Fit whisk tool to kCook bowl
  3. Add milk to the kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Attach lid to kCook bowl
  6. Mix with filler cap removed - 5 min, 80°C, speed 2
  7. Add caster sugar and egg yolk to a clean jug
  8. Stir well until combined
  9. Add italian 00 flour, vanilla bean pod and milk to the jug
  10. Stir well until combined
  11. Transfer content of jug to kCook bowl
  12. Mix with filler cap removed - 10 min, 90°C, speed 5
  13. Transfer custard to heatproof bowl
  14. Cover with plastic wrap
  15. Set aside and let cool
  16. Pre-heat oven - 180°C
  17. Clean kCook bowl
  18. Fit whisk tool to kCook bowl
  19. Add egg to the kCook bowl
  20. Fit kCook bowl to kCook Multi
  21. Attach lid to kCook bowl with filler cap fitted
  22. Whisk with filler cap fitted - 3 min, speed 9
  23. Then add caster sugar and vanilla bean pod to the kCook bowl
  24. Whisk with filler cap fitted - 3 min, speed 9
  25. Sift italian 00 flour and baking powder into a clean large glass bowl
  26. Transfer content of large glass bowl to kCook bowl bit by bit while blending
  27. Whisk with filler cap removed - 3 min, speed 5
  28. Transfer batter to springform pan
  29. Spread until level
  30. Bake - 30 min, 180°C
  31. Let cool onto cooling rack
  32. Clean kCook bowl
  33. Fit whisk tool to kCook bowl
  34. Add whipping cream to the kCook bowl
  35. Fit kCook bowl to kCook Multi
  36. Attach lid to kCook bowl with filler cap fitted
  37. Whisk with filler cap fitted - 2 min, speed 10
  38. Transfer cream to medium bowl then set aside
  39. Transfer content of springform pan to cutting board
  40. From the cooled sponge base, cut away the top, leaving ⅔ of the base. Set aside the top piece for later
  41. Remove the centre of the sponge carefully with your hands. Leave a 5 mm thick rim and the bottom is 8 mm thick
  42. Set aside the crumbs with the top piece of the cake
  43. Transfer cake to serving plate
  44. Spoon custard into cake
  45. Fill the well of the cake with the cooled custard
  46. Transfer cream to cake
  47. Spread a thin later of cream around the edges of the cake
  48. Spoon and spread the rest of the cream carefully on top, creating a dome shape
  49. Take the reserved cake crumbs and finely chop
  50. Sprinkle the breadcrumbs over the cake
  51. Chill in fridge - approx 4 hr
  52. Serve
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