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Mimosa cake

Mimosa cake

March 08, 2019
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The team of Natural Remedies would like to celebrate the International Women Day with a special recipe, the mimosa cake. This cake is prepared with simple, healthy and light ingredients, is yummy and looks like the Mimosa flower, the flower that, according to Italian tradition, is given to all women in this day.

Ingredients for the cream

500 grams of soy milk

50 grams of brown sugar

40 grams of semi whole grain spelt flour

1 egg yolk

400 grams soy yogurt

1 canned pineapple without added sugars

Ingredients for the dough

4 eggs

70 grams of brown sugar

80 grams of semi whole grain spelt flour

40 grams of corn starch

1/2 teaspoon of vanilla powder

1 tablespoon of rum


Whisk the egg’s yolks with the sugar until they became soft. Add the flour, the corn starch, the vanilla and the rum. Stir well with a spoon. In another bowl beat the egg whites until stiff and incorporate them in the dough with slow movements from the bottom up. Spread the dough on a baking pan with a size 30x35 cm and covered with baking paper. Bake in the oven at 180° for 10 minutes. After this time flip the cooked dough on the table and moisten quickly the baking paper with cold water. In this way you can easily remove it from the cake. Let the sponge cake cool down.


Prepare the filling. In a pot pour the milk and add the egg yolk, stir in order to break the egg. Add the flour and the sugar, whisk. Cook on a low heat for 6 minutes by keeping on stirring, then turn up the flame and, still stirring, cook until the cream will become thick. Let it cool down. In a bowl mix the cream, the yogurt and the pineapple cut into pieces. Save the pineapple syrup, you will use it for the next preparation step.

The cake

Save a piece of sponge cake, it will be used for the final decoration. Cover a cake pan with a layer of sponge cake, if it is needed cut the cake into pieces. Spread on the cake a little pineapple syrup, then add a layer of cream. Cover with sponge cake, moisten it with pineapple syrup and complete with a layer of cream. Crumble the sponge cake you kept apart and cover all the surface of the sweet with these crumbles, press gently to make them adhere to the cream. In this way the cake will appear as a mimosa flower. Keep in the fridge for a couple of hours, then serve.

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