Torta Mimosa: The Traditional Cake For Women’s Day

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.

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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.

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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

By Chiara Fua

beta

calories

4270

fat

123g

protein

115g

carbs

671g

more

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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