Are you having people over this Easter? Why not making something special then, like a special cake. Mimosa cake is a very popular cake in Italy. It is actually made for National Women’s day on the 8th of March. Mimosa is a yellow flower which has become the symbol of this special day dedicated to women. The cake resembles this flower. I decided to change the recipe a little and theme it for Easter as its yellow colours go just perfectly with Easter especially if decorated with little chocolate eggs and Easter chicks! Mimosa cake is made with a soft and light Italian style sponge filled with a lemon or vanilla flavoured creme patisserie and cream. I have added some pineapple in the filling which goes well with the custard and makes this cake fresher and delicate. You will love this. Give it a go ;-)
When I came across this idea on Pinterest, I just had to make it right away. I couldn't wait for my son to grow up to be old enough to be excited about it, so I baked it for a friend who was the right age. :)
|Castor Sugar||200 Grams|
|Vanilla Extract||2 Teaspoons|
|Self raising flour||200 Grams|
|Baking Powder||1 Teaspoon|
|Icing Sugar||450 Grams|
|Vanilla extract||1 Teaspoon|
|Food colour of your choice|
|Anything else you like|
What I love about this recipe, you don't need to beat anything separately. Just use the all-in-one method, pour all of the ingredients into a large mixing bowl and whisk with an electric hand whisk until combined. Once combined, pour into the cake tins and make it as even as possible.
Bake in the oven for 20-25 mins until springy to the touch. Turn the cakes out onto a wire rack and decide which is going to be the base and which is going to be the topper. Turn the base upside down and leave to cool.
Meanwhile prepare the buttercream. Whisk the butter and vanilla extract and gradually add in the icing sugar until combined. If the mixture is too thick, add a little water, if it’s too thin, add some more icing sugar until it reaches a creamy texture.
Turn the top cake upside down and mark out a circle on the sponge using a sharp knife. Make sure you don’t cut all the way through the sponge, you want to go half way down and scoop out the insides. Do the same to the base cake.
Once you’re happy with both sponges, cover the outside edges of each layer with a light buttercream.
Fill with all the candy you want.
Make a little mound of sweets and when you’re happy with the amount put the topper cake on top like a lid. Press the edges down firmly so they sandwich together.
Coat the cake in buttercream and cover away. You can use multiple colours. I was too impatient so I just went with my trusted yellow and topped it with sprinkles.
Get your camera ready, and record the person's expression as he or she slices into that cake and hears the candy fall out.
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