Torta Mimosa Cake 2016-03-07 17:24:20 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. Write a review Save Recipe Print 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 A121%Vitamin C42% Calcium162%Iron74% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? For the sponge cake - 3/4 cup of flour - 3/4 cup of potato starch - 3/4 cup of sugar - 6 eggs - A few drops of vanilla extract - A pinch of salt For the custard 4 cup of whole milk 9 egg yolks 1 cup of sugar 2/3 cup of flour A few drops of vanilla extract For the garnish 1 1/2 cups of whipped cream 1 cup of pineapple juice By Chiara Fua beta calories 4270 fat 123g protein 115g carbs 671g more StyleBlend https://www.styleblend.com/ 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 Photo Credit: Tribu Golosa Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website