A delicious dessert recipe known as mimosa cake, “torta mimosa” is an Italian dessert. The Italian dessert, which takes its name from its resemblance to the mimosa flower, is appetizing with its appearance. So how to make Torta mimosa? MasterChef’s jury member Danilo Zanna recipe and torta mimosa recipe are with you…
Torta mimosa, an Italian cake with an interesting story, was made by Italian pastry chef Adelmo Renzi in the 1950s. The cake, which looks like a mimosa flower, is appetizing with its appearance. The chin torta mimosa recipe, which is quite curious and also very careful, started to be searched in search engines. So how to make torto mimosa? What is the recipe for Torto mimosa cake? Here are the details of our step-by-step article on the preparation and recipe of torto mimosa cake, which is famous for MasterChef.
TORTO MIMOSA RECIPE:
MATERIALS
6 eggs
250 grams of sugar
300 grams of flour
10 grams of vanilla sugar
For the pudding;
4 eggs
5 tablespoons of sugar
40 grams of flour
1 lemon zest
1 pinch of vanilla
Cream
200 millimeters of water
1 tablespoon of black mulberry syrup
1 tablespoon of granulated sugar
FABRICATION
Start the making of the cake with the sponge cake first.
Necessary materials for this; Take the yolk of 6 eggs and 250 grams of sugar in a deep bowl and beat with the help of a mixer. When the eggs start to rise, add 300 grams of flour and 10 grams of vanillin. At this stage, start adding the egg whites, whisking slowly.
Spread butter into the bowl you will add the mixture to and sprinkle some flour.
Bake your cake in a preheated oven at 180 degrees for 30 minutes. (The temperature varies from oven to oven, you can adjust it according to your own setting.)
Remove the baked cake from the oven and let it cool, and then remove it from the mold.
For the pudding; Thoroughly mix 4 egg yolks with 5 tablespoons of sugar.
Add 40 grams of sifted flour, zest of 1 lemon, vanillin and water and mix.
While doing this, boil 400 millimeters of milk in a saucepan.
Pour the boiling milk into the mixture in the other pot slowly, mix and bring it to the consistency of pudding.
Wrap the pudding with cling film and put it in the fridge.
Then whisk 250 ml of raw cream in a bowl until it solidifies.
Take the cooled custard from the fridge and mix.
On the other hand, boil 1 tablespoon of granulated sugar, 200 ml of water and 1 tablespoon of black mulberry syrup in a saucepan.
Take the prepared cake and cut it horizontally with the help of string.
Carefully empty the inside of the sub-base and set the resulting crumbs in a corner.
Wet the cake with black mulberry syrup and fill the base with custard. (reserve some for the top)
Then put the other half of the cake on the cake.
Add the remaining custard to the surface of the cake.
Crush the crumbs of the cake you cut from the inside with your hands and cover the cake.
Your mimosa cake is ready.
Do not forget to rest the cake in the refrigerator for at least 1 hour before serving.
Enjoy your meal…
