Mimosa cake

1 hr 30 mins

10 persons

The mimosa cake is a famous dessert that is traditionally made on Women’s Day, 8th March. This version of mimosa cake is made according to a classic recipe, spread mostly in northern Italy. It’s called mimosa cake because the topping, made with crumbled sponge cake, resembles the mimosa flower, symbol of Women’s Day. To prepare the mimosa cake, you need to make two sponge cakes: one is filled with custard and whipped cream and forms the base of the cake, whereas the second one is cut into small cubes and gives the "mimosa effect" on top. Usually the mimosa cake is dome-shaped, although it’s also common to make it flat on top. In Italy, International Women’s Day has been celebrated since 1946 and mimosa flower has immediately become a symbol of this celebration, since it blooms during the first days of March.


Eggs 4
Egg yolk 16
Sugar 470 grams
Wheat flour 255 grams
Potato flour 40 grams
Milk 300 milliliters
Cream 500 milliliters
Vanilla, pod 1
Water 100 milliliters
liqueur coffee 53 proof 50 milliliters
Powdered sugar 200 grams
NUTRITION INFO [per Serving]
It provides 693KCal equal to about 34% of DV

A calorie is a unit of energy. The number of calories foods contain tells us how much potential energy they posses.
The human body needs calories (energy) to survive, without energy our cells would die, our hearts and lungs would stop, and we would perish. We acquire this energy from food and drink.

It provides 12g equal to about 16% of DV

Most all the parts of our bodies are made from protein: hair, skin, blood, organs, and muscles. It is needed for cells to grow. It also repairs or replaces healthy cells and tissues. Protein in food gives us calories - 4 calories in one gram. If we do not get enough calories from fat and carbohydrates we may use protein for energy.

It provides 104g equal to about 10% of DV

Water serves as a solvent for nutrients and delivers nutrients to cells, while it also helps the body eliminate waste products from the cells. Both the spaces between cells (intercellular spaces) and the spaces inside cells (intracellular spaces) are filled with water. Water lubricates joints and acts as shock absorbers inside the eyes and spinal cord. Amniotic fluid, which is largely water, protects the fetus from bumps and knocks.

It provides 130mg equal to about 12% of DV

Calcium is a mineral that is important for building strong bones and teeth. Almost all of the calcium we use in our bodies is for building strong bones. A very small amount is needed to help our heart, nerves and muscles work.

It provides 96g equal to about 32% of DV

Carbohydrates are the body's main source of energy. There are three different kinds of carbohydrates. They include starch, sugar, and fiber. Starch is made from chains of small sugars. When these chains are broken down during digestion, we get energy. We get 4 calories from each gram of starch (or sugar).

It provides 1g equal to about 3% of DV

Fiber is one kind of carbohydrate. It's the part of plant foods that our bodies do not break down during digestion. Because fiber isn't digested, it doesn't give us calories.
Fiber is important for keeping the digestive tract working smoothly. Since we do not digest it, the fiber in food passes into the intestine and absorbs water. The undigested fiber creates "bulk" so the muscles in the intestine can push waste out of the body.

It provides 2mg equal to about 8% of DV

Iron is a mineral that is an important part of our red blood cells. It is needed to carry oxygen from our lungs to our cells, muscles and organs.

It provides 19mg equal to about 4% of DV

Magnesium is an abundant mineral in the body. It's required for energy production, oxidative phosphorylation, and glycolysis. It contributes to the structural development of bone and is required for the synthesis of DNA, RNA, and the antioxidant glutathione.

It provides 72g equal to about 80% of DV

Sugars are carbohydrates that provide the body with energy, our body’s fuel. Sugars occur naturally in fruit, vegetables and dairy foods and are added to foods for flavour, texture and colour.

It provides 80mg equal to about 3% of DV

Sodium is important for keeping a balance in pressure between the inside and outside of our cells. Too much sodium can lead to high blood pressure. High blood pressure may increase the risk for having a heart attack or stroke.

It provides 249mg equal to about 24% of DV

Phosphorus is a mineral that makes up 1% of a person's total body weight.
The main function of phosphorus is in the formation of bones and teeth. It plays an important role in how the body uses carbohydrates and fats. It is also needed for the body to make protein for the growth, maintenance, and repair of cells and tissues.

It provides 216mg equal to about 6% of DV

Potassium is a mineral found in varying amounts in almost all foods. Diets high in potassium are associated with improved blood pressure control.

It provides 29g equal to about 31% of DV

Fat is a nutrient that is an important source of calories. One gram of fat supplies 9 calories - more than twice the amount we get from carbohydrates or protein. Fat also is needed to carry and store essential fat-soluble vitamins, like vitamins A and D.

Saturated Fat
It provides 15g equal to about 76% of DV

This is a type of fat that comes mainly from animal sources of food, such as red meat, poultry and full-fat dairy products. Saturated fat raises total blood cholesterol levels and low-density lipoprotein (LDL) cholesterol levels.

It provides 1mg equal to about 9% of DV

Zinc is a mineral that your body needs to be healthy. Zinc strengthens your immune system and helps in normal growth and development at all ages.

Vitamin C
It provides 0mg equal to about 0% of DV

Vitamin C helps form a cement-like material between our cells. We need vitamin C to heal cuts, wounds, and burns. When we don't get enough vitamin C the "cement" between cells loses its strength and can cause us to bleed easily. It may show up as bleeding gums or bruises.

It provides 116µg equal to about 7% of DV

Thiamin is one of a group of vitamins called the "B vitamins." Another name for thiamin is vitamin B1. Thiamin works with other B vitamins to help your body use the energy it gets from food.

It provides 386µg equal to about 22% of DV

Riboflavin is one of a group of vitamins called "B vitamins." Another name for riboflavin is vitamin B2. Riboflavin works with other B vitamins to help your body use the energy you get from food. It also helps the body to use protein in food to build new cells and tissues.

It provides 1mg equal to about 2% of DV

Niacin is one of a group of vitamins called the "B vitamins." Niacin works with other B vitamins to help your body use the energy you get from food. It is also important to help use protein from the diet to build new cells and tissues.

Vitamin B6
It provides 202µg equal to about 10% of DV

Vitamin B6 is also called pyridoxine. It is involved in the process of making serotonin and norepinephrine, which are chemicals that transmit signals in the brain. Vitamin B6 is also involved in the formation of myelin, a protein layer that forms around nerve cells.

It provides 63µg equal to about 15% of DV

Folic acid is important for making blood and building cells. It is also called folate or folacin. Folic acid is found in many food groups in the Food Guide Pyramid.
The need for folic acid increases during pregnancy because the fetus is constantly growing.

Vitamin B12
It provides 1µg equal to about 16% of DV

Vitamin B12 makes healthy blood cells and helps keep our nerves working properly.

Vitamin A
It provides 353µg equal to about 44% of DV

Vitamin A keeps your skin smooth and the linings of your mouth, nose, throat, lungs, and intestines healthy. Vitamin A is also needed for healthy eyes. It forms the part of the eye that helps you to see in dim light. People who do not get enough vitamin A may have a hard time seeing at night.

Vitamin E
It provides 2mg equal to about 15% of DV

Vitamin E is a powerful antioxidant whose main job in the body is to protect against cell damage. Vitamin E may also play a role in maintaining a healthy immune system and protecting against chronic diseases, such as heart disease and cancer.

Vitamin D
It provides 2µg equal to about 46% of DV

Vitamin D helps ensure that the body absorbs and retains calcium and phosphorus, both critical for building bone.

Vitamin K
It provides 2µg equal to about 2% of DV

Vitamin K helps with many important functions in your body. Vitamin K helps your body heal wounds, maintain your blood vessels and keep your bones healthy. Vitamin K may also help in preventing fractures (broken bones), especially in women after menopause.

Fatty acids Monounsaturated
It provides 10g equal to about 24% of DV

This is a type of fat found in a variety of foods and oils. Studies show that eating foods rich in monounsaturated fats (MUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease.

Fatty acids Polyunsaturated
It provides 2g equal to about 16% of DV

This is a type of fat found mostly in plant-based foods and oils. Evidence shows that eating foods rich in polyunsaturated fats (PUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease.

Trans fats
It provides 8mg equal to about 0% of DV

This is a type of fat that occurs naturally in some foods in small amounts. But most trans fats are made from oils through a food processing method called partial hydrogenation.

It provides 458mg equal to about 152% of DV

Cholesterol is needed by our bodies for our cells, nerves and brain. It is also important in forming hormones and enzymes.

It provides 1mg equal to about 0% of DV

Caffeine is best known for its stimulant, or "wake-up," effect. Once a person consumes caffeine, it is readily absorbed by the body and carried around in the bloodstream, where its level peaks about one hour after consumption. Caffeine mildly stimulates the nervous and cardiovascular systems.

More Nutrients



Combine the whole eggs with the sugar in the bowl of a stand mixer and beat for at least 10-15 minutes at high speed until you have a frothy mixture (as an alternative, you can use the hand mixer). 


Add in 8 egg yolks and beat for another 5-6 minutes, then stop it. Sift in the sifted flour and potato starch, stirring gently from bottom to top with a spatula, to incorporate the air. 


Pour the resulting dough into 2 buttered and floured cake pans, of 8 ½ inches (22 cm) in diameter, and bake in a static oven at 350°-375°F (180°-190°C) for about 30 minutes. Once cooked, turn the sponge cakes out onto a piece of parchment paper, and let them cool. 


Meanwhile prepare the custard: in saucepan, combine the milk with the heavy cream and bring almost to a boil. 


In another saucepan, put the egg yolks and the sugar; stir with a wooden spoon, then add the flour and the vanilla seeds, which have been scraped out of the pod. 


Stir with a wooden spoon, then pour in the hot milk and cream mixture, stirring with a whisk. Put the saucepan on the stove and cook until thick: when it begins to puff, turn off the heat and transfer the custard to a shallow large baking pan. Cover the custard with cling film, making sure it’s in direct contact with it and place in the fridge or freezer to cool. 


Prepare the soaking syrup by dissolving the sugar in a saucepan with the water and the liqueur, then let it cool. 


Whip the cold heavy cream with a hand mixer until stiff; then add the powdered sugar, beating constantly, and put in the fridge. 


When the custard is cold, transfer to a bowl, stir with a spatula to soften, then gently fold in the whipped cream, saving 2 tablespoons. 


With a long knife, remove the golden crust from the sponge cakes and cut one of them into 3 layers of the same thickness; as for the second sponge cake, cut it into ½-inch (1 cm) wide slices, then into strips and finally into small cubes. 


Now assemble the cake (use an adjustable cake ring for a better result): put in the first cake disk, soak it with the syrup and spread a spoonful of sweetened whipped cream on it; then spread the custard and cream mixture over the whipped cream and cover with the second cake disk. 


Repeat and place the third cake disk on top. Now remove the cake ring and cover the whole cake with the remaining custard. 


After that, sprinkle the cubed sponge cake over it, pressing them down, as the custard help them to stick. 


Then, place the cake in the fridge, perhaps covered with a glass or plastic dome, so it doesn’t dry out or absorb the smells. 

Beautiful! But I am very confused regarding the amount of sugar that goes into each preparation, namely cake, whipped cream and syrup. Could you be so kind as to clarify this bit of info for me? Thanks.

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