Mimosa Cake

Preparation

1. STEP 1 OF 15

   Heat the milk in a small saucepan

2. STEP 2 OF 15

   In a thick-bottomed saucepan, beat the eggs with the sugar, sifted flour, and vanilla

3. STEP 3 OF 15

   Stir carefully until the ingredients are combined and add the hot milk

4. STEP 4 OF 15

   Perform this last operation by stirring quickly with a whisk, otherwise the hot milk could cause the eggs to curdle

5. STEP 5 OF 15

   Immerse the clean lemon peel and place the saucepan over low heat, stirring continuously until it reaches a boil

6. STEP 6 OF 15

   Remove the cream from the heat before lumps form and remove the lemon peel

7. STEP 7 OF 15

   Let it cool and add the whipped cream with a bit of vanilla

8. STEP 8 OF 15

   Once the cream is prepared, start making the syrup

9. STEP 9 OF 15

   Put the water, the peel of three oranges, the sugar, and the liqueur in a pot and boil for 10 minutes

10. STEP 10 OF 15

    Remove the orange peels from the mixture and let it cool

11. STEP 11 OF 15

    Cut the sponge cake into two horizontal discs

12. STEP 12 OF 15

    Hollow out the bottom part of the cake to form a cavity in which to place the chantilly cream, leaving about a third aside for the topping

13. STEP 13 OF 15

    Brush the syrup over the two parts of the cake and close with the inverted top disc

14. STEP 14 OF 15

    Spread the chantilly cream over the surface and sides of the cake, cover with the crumbled crumbs, pressing lightly to make them adhere

15. STEP 15 OF 15

    Place the cake on a tray and keep it in the fridge until ready to serve

Suggestions

• Cake mold

• Whisks

• Electric mixer

• Spatula

General Information

Analysis

Macronutrients (100 gr)