The mimosa cake is one of the most loved desserts of the Italian tradition, a symbol of Women’s Day and the coming spring. With its sunny appearance, covered in soft sponge cake crumbs reminiscent of mimosa flowers, it immediately captures the eye even before the palate.
Its preparation is simpler than it seems: just a few genuine ingredients and a few small precautions are enough to obtain a real pastry-making result. The secret? Prepare the sponge cake a day in advance, so as to make it softer and more spongy at the right point.
Our version stands out for its lemon custard-based filling, which gives the cake a note of freshness and an irresistible aroma, making it even lighter and more delicious than the classic diplomatic cream. A dessert that everyone likes, perfect for any occasion.
How to prepare the lemon Mimosa cake
Its preparation is very simple, and for a better result, it is advisable to prepare the sponge cake at least a day before so that it rests just enough to make it softer and more spongy. The filling is usually based on diplomatic cream but it is also possible to combine fruit in syrup; our version instead includes a filling based on lemon custard which gives the mimosa cake a note of freshness.
Ingredients
How to prepare the mimosa cake: procedure
How to store mimosa cake:
If the mimosa cake is leftover, it can be stored in the refrigerator and must be consumed within a couple of days.
You might also be interested in the vegan mimosa cake recipe
