Thermomix Mimosa Cake Recipe by of 05-03-2015 [Updated on 04-09-2018]
The mimosa cake is the classic dessert to prepare for the day of March 8, or Women's Day. In fact, its appearance strongly recalls that of a mimosa, as well as its typical yellow color that covers the entire preparation. To make the mimosa cake with the Thermomix it will take a moment, then cooking in the oven will finish everything.
How to make the Mimosa Cake
Prepare the sponge cake.
Separate the yolks from the whites, place the latter in the jug and whip them with the butterfly for 2 min., Speed 3, then set them aside.
Chop for 30 sec., Vel. Turbo, sugar and lemon peel.
Put the butterfly back, add the yolks and boiling water, and whisk for 1 min. at 40 °, vel. 3.
Disassemble the butterfly, add the flour and knead for 40 sec. at vel. 3-5.
Finally add sieved yeast and egg whites and work for another 20 sec. 2, helping you with a spatula.
Pour the mixture into a greased and floured mold and bake for about 40 minutes in a static oven preheated to 180 ° C.
Remove from the oven and let cool
Prepare the cream now.
Whip the butterfly, pour in the cold cream from the fridge and work for 2 min. 3, then set it aside.
Clean the jug and chop the sugar and lemon peel for 20 sec. Turbo.
Then add all the other ingredients and cook at 80 ° for 7 min., Speed. 4.
Let the cream cool, then add the whipped cream, mixing gently so as not to dismantle it.
Then assemble the cake.
Cut off the top of the sponge cake, as if to make a lid.
With a digger or a spoon, empty the sponge cake. Set the crumbs aside to decorate the cake.
Prepare a syrup by adding sugar and limoncello to the hot water.
Wet the sponge cake, especially along the outer edge, then fill it with 3/4 of the diplomatic cream.
Also wet the lid of sponge cake removed at the beginning, then close the cake.
Cover the entire surface of the cake with the remaining cream and decorate with the crumbled crumb.
Put the cake in the refrigerator for at least 1 hour before serving.