Italian cake "Mimosa"

Description

This tender, moist, delicious cake made in Italy oven during the celebration of the arrival of spring, namely on March 8! And the cake, in my opinion, fully justifies its name - well, real Mimosas! The same yellow, fluffy and soft!... )) On the official site already has a few recipes "Mimosa" but they differ from my version. I want to call your attention to the cake "Mimosa" as it is baked in the North of Italy. P. S. the Process of making cake is not complicated enough, and long description for the recipe... so that everyone was able to cope with his cooking!

Ingredients

Yolk egg

8 piece
Chicken egg

4 piece
Sugar

220 g
Flour

200 g
Starch

40 g
Milk

300 ml
Cream

500 ml
Sugar

200 g
Yolk egg

8 piece
Vanilla pod

0.5 piece
Flour

55 g
Powdered sugar

2 Tbsp
Water

100 ml
Sugar

50 g
Liqueur

50 ml

Cooking

4 beat eggs in the bowl of a kitchen processor (or just in a bowl big volume, if you use a hand mixer for whipping). Each egg is pre-split in a glass and only then add to the rest. Use this method always when working with egg in cooking, but for me this rule is especially important when using a large number of eggs. This little rule will help You avoid unnecessary troubles.

Add the sugar and start whisking the egg mixture to increase its volume at least in half, about 10 minutes on high speed of mixer. Meanwhile, the detachable we need 8 egg yolks. After 10 minutes begin to add the egg yolks, continuing to whisk the egg mixture (in the process of adding the yolks the speed of the mixer can be reduced slightly, and then continue to beat at high speed). In the end, we get a fluffy and airy egg mixture. It increased in volume about 3-4 times.

While the eggs are whipped, sift the flour a couple of times with starch (I once sifted into the bowl and the second time directly in the bowl with the eggs). To introduce parts of the flour mixture into the egg mixture, each time mixing very gently smooth turning movements from the bottom up, saturating the dough additionally air. Long stir so that the eggs are not settled, only to obtain a smooth structure of the dough, without lumps.

To prepare 2 molds for cakes with a diameter of 22-24 see Grease them with butter and sprinkle lightly with flour. The dough is spread evenly in 2 forms. One cake become a cake, and second we use for surface decoration of the cake tender pieces of sponge cake...

Bake biscuits in a preheated 180 degree oven for about 30 minutes. Readiness biscuit check wooden skewer and, in any case, watch out for the oven. Ready to flip the biscuits and cool on wire rack. It is best to give the biscuits "rest" for the night or at least 5-6 hours.

Meanwhile, prepare the cream of Patisier (it differs from our usual custard that use only egg yolks). In a saucepan with a thick bottom pour the milk and 300 ml (!) cream. Add seeds from vanilla bean (in a pinch, you can substitute vanilla extract). Put to heat on the fire, but not boil.

Separately in a bowl the yolks with the sugar. Add the flour and stir all until smooth. When milk mixture just begins to boil, add to it the yolks. In no case do not disturb! The yolks will rise to the surface of the milk (as pictured). Allow the mixture to reach a condition when the milk starts to boil, i.e. the milk will start to "bubble" between the sides of the pan and eggs in the center of the formation of small volcanoes.

At this point, with a whisk stir the egg yolks with the milk until a homogeneous mass. The cream is ready! It is supposed to be smooth and without lumps. I have offered you in this recipe so-called rapid method of brewing cream offered by Italian pastry chef Luca Montersino... But can make you cream and familiar method, the old fashioned way! ))

Ready cream put into a wide container and chill, covered with cling film in contact with the surface of the cream to the cream does not form a crust.

When the cream has cooled, whip the remaining cream (200 ml) with powdered sugar. The cream is put into large bowl. From cream to be postponed literally 3 tablespoons, and the rest of the cream gradually adding in the cream of Patisier, each time gently stirring to cream is not settled. Ready cream put into the refrigerator.

To prepare the biscuits. The first cake carefully cut into 3 equal Korzh. Here he is bright and yellow through the use of a large number of yolks and no other colors! ))

The second cake to release from the top crust and then cut into stripes and end on small squares (the smaller the better). Biscuits its structure is very soft and fluffy. (This time we had a little break sponge cake into pieces...)

Prepare liquor impregnation. Put warm water in a small saucepan, add sugar and liqueur (preferably orange, like Cointreau). Mix well until the sugar is dissolved (do not overheat!), remove from heat and allow to cool. Assemble the cake. On a dish put the first cake layer, moisten it plentifully impregnated.

Then apply a thin layer of cream - 1/2 a pending amount of cream, and how it should be spread on the surface of the cake.

Cream visually divide into 3 parts. On the first layer apply a layer of cream.

Cover with the second Korzh. The second layer of the cake, first soak liquor impregnation, brush with remaining cream and cover with a layer of cream. Top the third layer. The remaining cream how to coat the top and sides of cake.

Finally, from top to decorate the cake slices of cake, laying them on the cake. They perfectly adhere to the surface of the cake on the cream. Put the cake in the fridge overnight and the next day you can apply!

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