Prep Time 1 hrs 30 mins   Cook Time 30 mins   Total Time 2 hr

Italian Mimosa Cake, a delicious sponge cake, layers of an Italian Special cream, a classic Italian cake, a delicate creamy dessert recipe.

Course: Dessert
Cuisine: Italian
Servings: 10 servings
Calories: 425 kcal

Ingredients:

FOR THE CAKE
5 eggs
1 cup sugar 200 grams
1 tablespoon baking powder 15 grams
2 1/2 cups of flour 300 grams

FOR THE ITALIAN CREAM FILLING
3/4 cup milk 172 1/2 grams
3/4 cup cream whipping or whole cream, 172 1/2 grams
4 egg yolks
1/2 cup sugar 112 1/2 grams
1/2 teaspoon vanilla 2 1/2 grams
2 1/2 tablespoons flour 11.7 grams

FOR THE WHIPPED CREAM FILLING
3/4 cup cream whipping or whole cream, 172 1/2 grams
1 1/2 tablespoons icing/powdered sugar 22 1/2 grams

Instructions:

Pre-heat oven to 350° (180° celsius), lightly grease and flour a 7 x 3 inch (18 x 7 1/2 centimeter) round springform cake pan and an 8 inch (20 centimeter) round cake pan.

Beat on medium-low speed eggs and sugar until well mixed (1-2 minutes) add flour and baking powder and continue to beat on medium speed for 2-3 minutes or until smooth. Pour into greased cake pans and bake for approximately 30 minutes or until tooth pick comes out clean and dry. Let cake cool completely.

Remove the top from the 7 inch cake to make a flat surface (do not toss the cut cake**) then slice cake in 3 layers (set aside),remove the golden crust parts from the top and sides of the 8 inch cake (again do not toss**), then cut into 2 layers and cut each layer into long narrow strips and cut the strips into small square pieces (see photos) set aside.

FOR THE ITALIAN CREAM FILLING

In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.

In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 3 hours.

FOR THE WHIPPED CREAM FILLING

In a medium bowl beat until stiff whipping cream (or whole cream) and powdered/icing sugar.

ASSEMBLING THE CAKE

To make it easier to assemble place the first layer of cake back into the spring form pan, spread half the Whipped

Cream Filling and approximately 1/4 of the Italian Cream Filling on top, place the 2nd layer on top and repeat with fillings, top with third layer and cover the cake with the remaining Italian Cream Filling.

Cover the frosted cake with the small pieces of cake, refrigerate for at least 4-5 hours, overnight is even better. Dust with powdered/icing sugar before serving if desired. Enjoy!

**Place leftover cake in a plastic bag and free until needed, next week I will have a delicious coffee cake with a crumb topping using this leftover cake.

Enjoy!

Source: anitalianinmykitchen.com

# # # # #

May 3, 2017