Traditional recipes

Mimosa cake

Mimosa cake

We prepare the pandispan by beating the egg whites, we add the sugar gradually then the yolks, the oil and at the end the flour with the baking powder.

Bake at 180-200 degrees for 30 -45 minutes.

Let it cool and prepare the cream: we make pudding, you can make a vanilla cream and from dava eggs it is easier then the vanilla cream obtained is mixed with whipped cream.

When the cream is ready, cut the top horizontally and then in strips about the size of a palm and cut a single sheet from the top into small cubes, syrup each one.

In a bowl, place strips of countertop, then cream and strips of pandispa with cream until we finish them all. We put them in the cold and when it is ready, we cover it in the remaining cream and then we glue the pieces of pamdispan and the pomegranate seeds are placed at the base. At the end we can powder with powdered sugar


Kaleidoscope Renaty

Bierzemy drugie ciasto biszkoptowe i rozdrabniamy na większe okruchy. Posypujemy równomiernie nimi wierzch tortu.
Tort wstawiamy na noc do lodówki.
A z kazdym dniem leżakowania w lodówce zyskuje na smaku. Pycha! :)

Spodobało się? Podaj dalej!

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16 comments

Jakie żółte :) wygląda smacznie

Robi swoje wrażenie wyglądem, ale jest też przepyszny-)
Pozdrawiam!

Ciekawe czy to przypadek, że kwiatek jest trujący)

Ciekawe pytanie, ale powiem szczerze, że się nigdy nad tym nie zastanawiałam-)
Pozdrawiam!

Ten tort jest świetny! Będę go robić w tym tygodniu z resztą, bo wczoraj mięliśmy bardzo wielką przeprawę z tym, który przepis wybrać. Wygrała w końcu focaccia, ale Twój przepis się też bardzo podobał. Pozdrawiam serdecznie, Asia

Fajnie jak spróbujesz-)
Pozdrawiam!

Wygląda pięknie: 33 Tylko zawsze obawiam się tortów, bo boję się, że biszkopt opadnie .. Poza tym nie umien ładnie przekrajać na pół. Dlatego rzadko się za to zabieram, chociaż pewnei i tak spróbuję: 33
Pozdrawiam
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myanimavilis.blogspot.com

Dziękuję-)
Ten przepis na biszkopt jest niesamowity, zawsze mi się udaje. wystarczy zrobić wszystko tak jak jest napisane.
To znaczy ważne jest by na poczatku ubijać jajka na parze i na końcu jak dodajesz mąkę, koniecznie przesianą, mieszanie łopatką, od góry do dołu, nie robotem.
Jak nie masz narzędzia do krojenia tortu, to uzywasz nitki.
Najpierw nadkrajasz czubkiem noża boki, a później bierzesz nitkę, owijasz w koło, w nadkrojenie, krzyżujesz i pociągasz.
Nie ma bata żeby się równo nie przekroiło-)
Pozdrawiam serdecznie!


Delicate cake "Mimosa" - very tasty and light!

A dessert like a cloud, fine and delicate to melt in your mouth! Fluffy sponge cake with delicious whipped cream!

INGREDIENT:

For the countertop:

& # 8211 15 gr of corn starch.

For the cream:

& # 8211 30 gr of cornstarch

& # 8211 grated peel of 1 lemon

& # 8211 200 ml of whipped cream (30-33%).

For syrup:

METHOD OF PREPARATION:

1. Combine the flour with starch and baking powder.

2. Beat the eggs with the mixer until fluffy, then add sugar and continue mixing until the composition is light in color.

3. Sift the flour mixture directly into the bowl and mix the dough carefully, using the spatula.

4. Line the base of the form (18 cm) with baking paper, hit it on the table so that the dough is evenly distributed, and place it in the preheated oven at 180 ° C for 30 minutes.

5. Mix the egg with the sugar, starch and lemon peel until smooth.

6. Pour the milk, put the pan on low heat and stir continuously until you get a thick and homogeneous cream. Cover it with plastic wrap on contact and let it cool.

7. Beat the cream until it becomes fluffy cream.

8. Transfer the boiled cream to a bowl, mix with the mixer, then add small portions of whipped cream and continue mixing.

9. Mix the water with the sugar until it melts completely.

10. Pass the knife on the edges of the form, remove the sponge cake, cut the top, then cut it in half, so you get 3 countertops.

11. Cut the edges of a countertop, then cut it into cubes.

12. Place a countertop on the serving platter, syrup it and cover it with cream.

13. Add the second countertop, syrup it, coat the cake in cream and decorate it with countertop cubes.

A wonderful homemade cake, with which you will manage to impress the family!


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knead the ingredients for sheets, after which the resulting dough is divided into 4 equal parts.

each part is stretched with the twister to the desired size and the sheet is baked on the back of the tray, on baking paper, resulting in 4 sheets. minutes, the sheet should remain white and not tanned.


rub the butter and then add the powdered sugar.

the 4 tablespoons of flour are rubbed with a little cold milk to obtain a paste after which it is added to the rest of the milk and boiled over low heat, stirring constantly, until the cream binds, adding butter like a walnut in this cream .after allowing to cool.then mix with butter rubbed foam with sugar, vanilla sugar, juice and peel of a lemon.

grease the first sheet with half of the jam, put the second sheet that is greased with all the cream, then put the third sheet that is greased with the rest of the jam and finally the last sheet, which is powdered with powdered sugar and vanilla .

the cake thus built is left until the 2nd day, at room temperature, covered with a foil, to soften the sheets.
Good appetite!


Mimosa cake

To start, start the top, separate the eggs and beat the egg whites with a pinch of salt and the yolk with the sugar until they double in volume, incorporate them and add the orange peel, vanilla and flour with the sifted baking powder, mix everything well from the bottom. up and pour the composition into the pan greased with butter and lined with flour, Bake in a preheated oven at 160 degrees for 35 & # 823040 minutes approx. (Don't forget the toothpick test) cool in the pan. then cool it completely & # 8230

We squeeze the pineapple from the juice and add it over the cold cream that we mixed well before (see photo in the comments step with) now we return to the complete cold top we cut it in two, the bottom to be much higher with a knife small we cut the core circularly, leaving about a finger and some countertop on the edge (see photo in the comments) we cut the core in four and we take it out slowly we cut it into very small cubes or you break it & # 8230

We return to finish the cream, beat the cream with the sugar until it becomes hard and does not fall out of the bowl, add over the vanilla cream with pineapple, about half the cream and mix well everything from bottom to top until well blended then syrup with the pineapple syrup from which we took a star out of the core (one finger thick) and put the cream, put the lid on the syrup (don't skimp on the syrup well), cover the cake with cream (thick layer) then take cubes of pan di spagna and wallpaper starting with the bubble and at track on top we put in the fridge for at least 4 & # 82305 hours.

We hope you enjoyed the Mimosa Cake recipe.

You may also like to prepare one of the following networks:

Ingredients

    tray 24 Pan di spagna: - 6 eggs - 6 tablespoons sugar - 6 tablespoons flour - 1 vanilla essence - 1 teaspoon baking powder (Optional) - orange peel - a pinch of salt Cream: - 500 ml milk hot - 120 gr sugar - 50 gr corn starch - 3 egg yolks - 2 vanilla essence - 500 ml liquid cream - 350 gr pineapple cut into small cubes (1 box) - 1 tablespoon sugar

To start, start the top, separate the eggs and beat the egg whites with a pinch of salt and the yolk with the sugar until they double in volume, incorporate them and add the orange peel, vanilla and flour with the sifted baking powder, mix everything well from the bottom. up and pour the composition in the pan greased with butter and lined with flour,

Bake in the preheated oven at 160 degrees for 35 & # 823040 minutes approx. (Don't forget the toothpick test) cool in the tray & # 8230

We start the cream, we mix the yolk with the sugar and the starch until it is homogenous then we add the vanilla and the milk in three stages, stirring continuously, we put it on low heat and we continue to mix until the cream thickens then we cool it completely & # 8230

We squeeze the pineapple from the juice and add it over the cold cream that we mixed well before (see photo in the comments step with) now we return to the complete cold top we cut it in two, the bottom to be much higher with a knife small we cut the core circularly, leaving about a finger and some countertop on the edge (see photo in the comments) we cut the core in four and we take it out slowly we cut it into very small cubes or you break it & # 8230


MIMOZA CAKE (MIMOSA CAKE)

Mimoza Cake (Torta Mimoza) is a wonderful, delicate and absolutely delicious cake, originally from Italy where it is a symbol of March 8, Women's Day. It was customary for this special day for the ladies to receive the mimosa bouquets as a gift. The name of the cake comes from the resemblance to these delicate flowers.
Mimosa cake is a cake as simple as it is tasty. It is a delicious combination of fluffy pandispan top, vanilla cream and whipped cream enriched with pineapple pieces. Prepare a single cream that is also used for filling, but also for decorating the Mimosa cake. The decoration is extremely simple: keep a slice of pandispan, make crumbs-crumbs that are then glued to the cake. Like the Musuroi de cartita cake. You can also ask the little ones to give you a helping hand :)
Mimosa cake is a very easy cake to prepare. Vanilla cream does not cause problems. It is not necessary to add gelatin because it is a dense cream and whipped cream is also very firm. Before cutting the Mimoza cake, you must keep it in the fridge for at least 6 hours, preferably overnight.

The top of the Mimoza cake is syruped with sugar syrup and Limoncello or other fine liqueur. If you don't have it at home, you can use canned pineapple juice.
The ingredients below are for a cake with a diameter of 20cm.

Ingredients needed to prepare the recipe Mimoza cake (Torta Mimosa):

For the counter you need:
- 4 eggs (can 200gr, weighed without shell)
- 100gr sugar
- 100gr flour
- lemon peel
- a pinch of salt
- vanilla

For the cream you need:
- 200ml whipped cream
- 20 gr powdered sugar
Vanilla cream:
- 500ml milk
- 4 yolks
- 100 gr sugar
- 40 gr of flour
- vanilla
You still need 300g of canned pineapple

For syrup:
- 200 ml of water
- 125 gr sugar
- 50 ml Limoncello (or favorite liqueur)

Mimoza Cake Recipe (Torta Mimosa)

Preparing the top for the Mimosa cake
I separated the yolks from the whites.
I put the egg whites in a large bowl and added a pinch of salt. I mixed the egg whites well, at high speed, until I obtained a firm foam.
I then added the sugar, in 2-3 steps, and continued to mix at high speed.
I mixed until I got a firm and shiny meringue and all the sugar dissolved. To check, take a little foam between your fingers and see if the sugar still feels.
I then added the vanilla essence and the yolks, all at once, mixing for incorporation.
I then added the sifted flour, gradually, and incorporated it lightly with a spatula. The flour is incorporated by up and down movements, without insisting too much. Do not use the mixer.
The composition thus prepared was poured into a tray lined with baking paper (only on the bottom of the tray) and the walls greased with butter. I leveled the composition with a spatula then I put the tray in the preheated oven. Bake the Mimosa Cake top at 170ºC for 20-25 minutes.
The countertop is ready when it comes off the walls of the tray. After removing it from the oven, test it with a toothpick: prick it in the middle and, if the toothpick comes out clean, the top is well baked. If the toothpick comes out wet, put the top in the oven for a few more minutes.
Allow the countertop to cool completely on a grill.

Preparation of the cream for the Mimosa cake
Mimoza trot cream is a mixture of vanilla cream and whipped cream. We will first prepare the vanilla cream.
First I put aside 4-5 tablespoons of cold milk and put the rest to heat, until it becomes hot.
I put the sugar and the 4 yolks in a pan and mixed until I obtained a creamy, light-colored composition.
I added some of the flour and mixed for mixing. I then added the cold milk and the rest of the flour and mixed after each one.
I then added the hot milk, in a thin thread, mixing at the same time.

The composition thus obtained I put it on the stove, over low heat, and I kept it until it thickened. It must be mixed continuously with a wire or a wooden spoon so that it does not stick. The vanilla cream is ready when it starts to bubble.
After I took the vanilla cream off the heat I added the vanilla essence.
I covered the cream with cling film and let it cool completely.

I put the whipped cream (cold) in a large bowl and mixed enough to gain a little volume. I then added powdered sugar and continued to mix until the cream became firm.
I then added vanilla cream (cold) and mixed for homogenization.
I put the cream prepared in the fridge for about 30 minutes.

Preparing the syrup for the Mimosa cake
I put the sugar and water in a kettle over low heat. I let it boil until the sugar has completely melted. Allow the syrup to cool completely and add your favorite liqueur.

Assembling the Mimosa cake.
I recommend assembling the cake in a cake tray with removable walls or in a pan lined with cling film (in this case you will turn the cake over).
I cut the pineapple into small cubes.
I put aside about 200-250g of cream (to decorate the cake) and mixed the rest with diced pineapple.


It is a fine dessert, with leaves made with honey and filled with a vanilla-flavored cream, mixed with the sweet taste of strawberry or plum jam, apricots or anything else you like. It is ready in an hour, but it must stay overnight until the sheets are soft.

Ingredients for sheets

  • 50 g butter
  • 150 g sugar
  • an egg
  • two tablespoons of honey
  • 5 tablespoons milk
  • 500 g of flour
  • 1 sachet of baking powder

Cream ingredients

  • 500 ml of milk
  • 3 yolks
  • 200 g butter (the fatter, the better)
  • 3 tablespoons flour
  • 200 g powdered sugar
  • 2 ampoules with vanilla essence
  • 1 jar with strawberry or plum jam.

Method of preparation

The sheets are prepared this way. Put butter, milk, sugar, honey and egg in a bowl over low heat. Stir constantly for about 10 minutes, without boiling the cream. The final composition must be a thick foam. Once ready, it must be left to cool.

The flour and baking powder are mixed, then put over the foam with honey.

From the composition, you need to knead a dough, which is divided into 4 equal pieces. They are stretched and baked on the bottom of the tray, lined with butter. After baking all 4 sheets, let them cool.

Vanilla cream is easy to make. Mix the milk, egg yolks and flour well and set the composition on low heat. You should always stir until the cream boils. At the end, add the vials with vanilla essence and let the cream cool. Mix the butter well with the powdered sugar and then place it over the vanilla cream and incorporate.

Place a sheet on a tray, over which you pour half of the vanilla cream. Put another sheet, then jam, again one sheet and the other half of the cream.

Place the last sheet on top and ready, the cake is assembled. It should be left overnight with a weight on it so that the sheets soften from the cream.


1 tablespoon grated baking soda

Mix all the ingredients, put them on the fire until they turn brown. Remove from the heat and add 1 cup of flour, mixing well. A dough comes out which will be divided into 4. Each part is stretched and baked on the bottom of the tray for about 15 minutes at 180 degrees.

Boil the milk and semolina, then leave to cool. Meanwhile, mix the butter with the powdered sugar. When the semolina is cold, mix it with the butter.

Place a sheet, spread half of the semolina cream, add another sheet, grease with plenty of jam, then a new sheet, the rest of the cream and cover with the fourth sheet. Press and leave for 24 hours.


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