Cakes are exquisite desserts for the festive table. In today’s world, no milestone event is held without an author’s dessert. Often we see cakes at Anniversaries, weddings, corporate parties and other celebrations. However, the cake has not always been the center of attention at the celebration.
In the past, cakes served only as a postcard, that is, an invitation to the celebration. Nobles would send cakes to their acquaintances as an excuse to attend a ball.
One of the ladies adopted the treat of a cake at their lavish balls. This became fashionable in France and soon all the nobility decorated their festive meetings with lush cream cakes.
If you do not want to buy a cake for your holiday, make your own Mimosa cake
.
Mimosa cake batter ingredients:
- eggs – 5 pcs;
- salt – a pinch;
- vanilla sugar – 16 g;
- sugar – 150 g;
- cornstarch – 10 g;
- flour – 150 g;
- leavening agent – 1 tsp;
- turmeric – 1/4 tsp;
- zest of 1 lemon.
Ingredients for the cream:
- milk – 5000 ml;
- sugar – 100 g;
- vanilla sugar – 8 g;
- cornstarch – 35 g;
- eggs – 2 pcs;
- butter – 250 g;
- canned pineapples – 250 g;
- pineapple juice – 150 ml.
Preparation of Mimosa cake:
Divide the eggs into whites and yolks. Pour salt and vanilla sugar to the whites, beat until fluffy. Gradually add granulated sugar to the lush foam, continue beating with a mixer.
After a minute add starch to the protein mixture, beat for 3 minutes
.
Add the yolks to the mixture one by one, beat quickly.
After another minute, sift the flour, baking powder and turmeric into the mixture, knead a smooth, homogeneous dough with a mixer.
Pour the lemon zest into the dough, mix gently with a spatula. Pour
the dough into a mold
with a
diameter of 20 cm.
Bake the biscuit at 175 degrees for 35 minutes.
When the biscuit is baked, take it out of the mold and leave it in the fridge overnight.
Heat 350 ml of milk in a saucepan. At this time mix sugar, vanilla sugar and cornstarch. Pour into the loose products hammer and beat the eggs, stir.
Gradually pour the mixture into the hot milk, mix. Cook the mixture until boiling, and then stirring, cook for another 30-40 seconds.
We leave the custard base to cool overnight
.
Let the pineapple juice drain from the pulp
. Beat the butter for 3 minutes, add the gradually cooled custard base to it – you get the cream.
Cut the pineapples into half rings.
Divide the biscuit into 4 cakes, 2 of which are 8 mm thick, the rest a little wider. Cut the thin cakes into small squares, get rid of the darker pieces.
Soak the thicker cakes with pineapple juice. Spread the cream on the bottom crust with a pastry bag, put the pineapples on the cream layer.
Smear the pineapple layer with cream and cover with the second cake soaked in pineapple juice.
You can remove the cap from the top
cake
in advance.
Smear the sides and top of the cake with cream, sprinkle with shredded pieces of cake.
Soak the cubes lightly with pineapple juice.
You can make this cake not only with pineapples, but also with other berries and fruits. This is an excellent cake for holidays, bright and tender.
