Torta Mimosa Cake
The traditional mimosa cake is inspired by the symbolic mimosa flower of Women's Day, with its bright yellow color. The taste of pineapple and cream make this dessert a crowd favorite, to be enjoyed in the company of friends.
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4270 calories
671 g
2942 g
123 g
115 g
55 g
2401 g
1093 g
434 g
0 g
59 g
Nutrition Facts
Serving Size
2401g
Amount Per Serving
Calories 4270
Calories from Fat 1104
% Daily Value *
Total Fat 123g
189%
Saturated Fat 55g
275%
Trans Fat 0g
Polyunsaturated Fat 16g
Monounsaturated Fat 43g
Cholesterol 2942mg
981%
Sodium 1093mg
46%
Total Carbohydrates 671g
224%
Dietary Fiber 6g
25%
Sugars 434g
Protein 115g
Vitamin A
121%
Vitamin C
42%
Calcium
162%
Iron
74%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the sponge cake
  1. - 3/4 cup of flour
  2. - 3/4 cup of potato starch
  3. - 3/4 cup of sugar
  4. - 6 eggs
  5. - A few drops of vanilla extract
  6. - A pinch of salt
For the custard
  1. 4 cup of whole milk
  2. 9 egg yolks
  3. 1 cup of sugar
  4. 2/3 cup of flour
  5. A few drops of vanilla extract
For the garnish
  1. 1 1/2 cups of whipped cream
  2. 1 cup of pineapple juice
beta
calories
4270
fat
123g
protein
115g
carbs
671g
more
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To prepare the sponge cake, divide the egg whites from the yolks, and whisk the yolks together with flour, starch and vanilla.

 

 

Whip the egg whites with a pinch of salt and combine the two mixtures.

Pour into a greased baking pan and put in the oven at 350 °F for 35 minutes.

 

 

Meanwhile, prepare the custard by putting the sugar and egg yolks in a saucepan and whisking to combine.

 


Add the flour and stir well.

 

 

Put on the stove over medium heat and add 4 cups of milk, stirring constantly.

When the cream begins to boil, remove from heat and let cool.

Separately, whip the cream and add to custard once it has cooled, stirring from the bottom.

 

 

Take out the sponge cake and cut it into three thick layers, cutting the excess bread into small squares.

 

Spread the prepared cream in between the layers, and insert a few slices of pineapple.

After the last slice, use the remaining cream to cover the outside of the cake. 

Spread generously, and top off with the extra squares of sponge cake.

 

 

Put it in the fridge for 3 hours and serve cold.

 

Photo Credit: Tribu Golosa

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