“Tuscan Women Cook” Celebrates Mother’s Day all Summer Long
with a Popular Italian Cake that Features the Mimosa Flower
Tuscan Women Cook, the unique and popular culinary vacation located in the heart of Tuscany, is bringing a bit of Italy to home kitchens during this time of quarantine. Even though Mother’s Day has passed, Tuscan Women Cook is showcasing this light and delicious cake that is a tradition in Italy and will allow you to celebrate Mom all summer long.
In Italy, Festa della Mamma, or Mother’s Day, celebrates women’s achievements in all aspects of Italian society. On this day, women are recognized by the gifting of mimosa blossoms, a symbol of love and appreciation. The Mimosa Cake is decorated to look like the bright yellow blossoms of the mimosa flower and is an extremely popular dessert.
The mimosa tree which blooms in March with its bright yellow flowers and refreshing scent, became the symbol of Festa della Mamma and its perfumed branches are given by family and friends to the women in their lives as a gesture of appreciation and love.
Tuscan Women Cook invites you to celebrate the women in your life with this recipe.
Arianna from Tuscan Women Cook shows you how to make this delicious Mimosa Cake!
(video above)
Mimosa Cake
Serves 8-10
This recipe requires two cakes, one for the cake and one for the “mimosa” topping. Bake the mimosa topping cake (Cake #1) first.
Ingredients for one cake:
5 eggs
1-¾ cups flour
1 tablespoon baking powder
1 cup sugar
Mix the eggs with the sugar until incorporated, and then slowly add the flour and the baking powder. Put in a greased 8-inch round pan and bake for approximately 30 minutes at 350 degrees or until a toothpick comes out clean.
Cake #1. Cut into small ½-inch cubes that you will use for the topping, resembling a mimosa flower.
After you spread the ingredients on Cake #2, the “petals” will stick.
Cake #2. Invert the cake onto a plate. Slice into 2 discs.
Vanilla custard filling:
1-1/4 cup milk
1-1/4 cup heavy cream
1/2 cup flour
1 cup sugar
½ tablespoons vanilla
8 egg yolks
In a saucepan, warm milk and heavy cream with vanilla. Do not boil, just warm.
In another saucepan, on low heat, mix the egg yolks with the flour and the sugar until combined.
On low heat, slowly incorporate the warm milk mixture into the egg mixture. Mix 5-6 minutes until thickened. Transfer custard to a glass baking dish, cover the custard with plastic wrap, then chill in the refrigerator for 30 minutes. Keep covered so as to avoid building a crust on the custard.
Whipped cream filling:
1 cup heavy cream
2-1/2 tablespoon powdered sugar
Mix the heavy cream and the powdered sugar until soft peaks form. Use immediately.
Building the Cake:
Take your two cake discs. On disc #1, spread whipped cream to cover.
Then cover the whipped cream with custard. On disc #2, use the remaining whipped cream and custard to cover the outside of the cake.
Then press the “flowers” from cake #1 all around the cake to create a beautiful mimosa!
Stevie Wilson,
LA-Story.com
If you have a question, you can email me at stevie.wilson@LA-Story.com
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