How to prepare a mimosa cake with diplomatic cream and sponge cake cubes, ideal for remembering mimosa flowers, a classic recipe to be flavored with lemon syrup.
- 4 eggs
- 200 gr of sugar
- 200 gr of flour
- a sachet of yeast
- 3 egg yolks
- 2 tablespoons of flour
- 2 spoons of sugar
- half liter of milkRecommended readings
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- 1 piece of lemon peel
- half a liter of cream
Lemon syrup to make with:
- 1 or 2 squeezed lemons (depends on the amount of juice)
- 3/4 tablespoons of water
- 1 tablespoon of sugar
Preparation of the mimosa cake with diplomatic cream
Sponge cake: separate the egg white from the egg yolks. Beat the egg whites until stiff with the electric whisk. Mix the yolks with the sugar and add the whipped egg whites, add the sifted flour and baking powder and mix all the ingredients. Put in a cake tin and bake at 165/170 ° C for about 20 minutes.
Custard: work the yolks with the sugar, add the sifted flour and mix. After boiling the milk with the lemon peel, remove the peel and pour it on the prepared mixture, then put the cream on the fire. Stir continuously with a wooden spoon and as soon as the cream starts to boil, remove it from the heat, mix it and put it back on the heat. This operation must be repeated three times, and then the cream is ready.
Lemon syrup: prepare the lemon syrup by boiling the squeezed lemon with water and sugar.
Once this is done, let the cream and syrup cool, then whip the cream and add 1 tablespoon of sugar. When the cream is cold, add the whipped cream, mixing gently from the bottom up.
Cut the sponge cake into 3 discs, divide one into cubes and keep it aside, then take a disc and brush it with the lemon syrup and distribute a part of the cream and cream on it, then cover it with the remaining disc, brush this with the lemon syrup and cover it with the remaining cream and cream.
Spread the sponge cake cubes on the cake and sprinkle with icing sugar.