Yellowsaffron, Mimosa Cake - Italian Recipe

Yellowsaffron

Mimosa Cake - Italian Recipe

source: youtube

Hi GialloZafferano viewers and welcome to our kitchen. Today we'll be preparing a soft and creamy dessert: the Mimosa cake. This is a cake that's usually prepared for Women's' day -- the 8th of March and its name comes from the crumbled sponge cake on the top that looks like mimosa flowers. Let's see what we'll need:

For two 8 ½-inch (22 cm) round sponge cakes:

• Just over 1 cup (220 g) of sugar

• 4 whole eggs

• 8 egg yolks

• 1/3 cup (40 g) of potato starch

• 1 ½ cups (200 g) of flour

For the soaking syrup

• ¼ cup (50 g) of sugar

• just under ½ cup (100 ml) of water

• 3 ½ tbsp (50 ml) of liqueur - normally an orange liqueur For the sweetened cream

• less than 1 cup (200 ml) of heavy cream

• 2 ½ tbsp (20 g) of powdered sugar

For the custard

• 1 ¼ cups (300 ml) of heavy cream

• 1 ¼ cups (300 ml) of whole milk

• 8 egg yolks

• just under ½ cup (55 g) of flour

• 1 cup (200 g) of sugar

• ½ vanilla pod

Let's begin by making our 8 ½-inch cake bases: I'm putting all of the ingredients into the mixer at one time; you should halve the ingredients and make the 2 sponge cakes separately. Here I have the 4 eggs and the sugar in the mixer. Let it run for at least 10 minutes and when the mixture is aerated and firm, add the egg yolks and let the mixer run at high speed for another 5 minutes. Here's our soft and foamy mixture. If you don't have a stand mixer, you can use an electric hand mixer or even, if you have neither, take a fine metal whisk and with strength and patience beat the ingredients until you've achieved the same result. Now it's time to sift in the flour and the potato starch into this very foamy mixture which has practically quintupled in volume. With a spatula fold in the flour very gently moving the spatula from the bottom of the bowl to the top which will incorporate even more air into the mixture. And here are the cake pans of 8 ½ inches in diameter. I'm going to bake mine at the same time but if you don't have the room, simply bake one first and then the other: bake in static oven at 375°F (190°C) or in a fan oven at 345°F (175°C) for about 30 to 35 minutes. Now let's make our custard. In a saucepan, heat, not boil, the cream, the milk and the vanilla pod that you should slice in two to remove the inner seeds. Once the milk is warm, you can remove the pod and let it cool down a little. In a pot, mix up the egg yolks, the sugar and the flour. As you can see it's quite thick. Now add the vanilla-flavoured milk, and bring it slowly to a boil while stirring. Once the milk is completely mixed into the yolk mixture, leave it to heat up and thicken and then remove from the heat and let it cool. To cool your custard quickly, pour it into a wide oven dish; then cover with cling film letting the film touch the custard, and put in the freezer. Now, let's make the soaking syrup for the cakes. In a saucepan pour the water, the liqueur, and the sugar. Turn on the heat and mix until the sugar is completely dissolved. Then remove from the heat and leave it to cool. When the cakes have cooled, remove the golden crust on top. Divide the first cake into 3 discs of about ½ to ¾ of an inch (1 ½-2 cm) thick. As for the second cake, cut it into slices of about a ½-inch (1 cm) thick and then cut each slice into strips and then into cubes. These will be used to top the mimosa cake -- at this size they do look like mimosa flowers. And here's what we'll need to assemble our cake. First whip the cream until stiff, adding the powdered sugar. Save about 2 tablespoons and fold the rest into the custard delicately. Here's the liqueur syrup nice and cold. Now let's put it together. For a precise assembly, I'm using an adjustable ring. Obviously if you don't have one, you can do it without: the cake will be just as good but a bit more rustic looking. Put the first cake disc in the ring. Now brush with the soaking syrup. Add a thin layer of whipped cream. And now cover this layer with the custard... about a ¼ inch (½ cm) is good. Once you've spread out the custard, cover with the next sponge cake and repeat. And here's what the cake looks like out of the ring. Now all that's left is to cover the top and sides with the rest of the custard. And now cover with the cubed sponge cake, the custard will help them to stick. Take the cubes and spread them over the cake. Cover the sides like this picking up any bits that fall and cover the entire cake. And here's our wonderful mimosa cake. I've cut a slice so you can see how the layers look inside... delicious!

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Yellowsaffron White Chocolate Sacher Torte

Yellowsaffron

White Chocolate Sacher Torte

source: youtube

First prepare the sponge cake by following the warm foaming method: take a mixing bowl with the rounded bottom, called bastardella – if you don’t have it, don’t worry, you can use a metal mixing bowl – add 7 eggs, the sugar, a pinch of salt and the honey. Stir with a whisk to break up the eggs, then place on the stovetop because we’ll use a water bath to bring the mixture to 113°F (45°C). Set the mixing bowl over a larger pot, filled with 2 inches of simmering water, making sure the bottom of the bowl is not in contact with the water; then insert a candy thermometer and bring the mixture to 113°F (45°C), stirring constantly. When it reaches the right temperature, transfer the mixture to a stand mixer with whisk attachment, add a teaspoon of bitter almond extract, that brings out the flavour of the almonds and beat at medium speed for about 15-20 minutes. Now sift in the cake flour and the almond meal. Always use a coarse sieve for straining the almond meal, or you won’t be able to strain it. Stir gently to avoid deflation and make sure there are no lumps. Now add the butter, that must be melted and cooled to 104°F (40°C) before adding to the mixture. Pour the batter into a cake pan with removable bottom, buttered and lined with parchment paper, about 9-9 ½ inches (23-24 cm) in diameter. Bake in a preheated static oven at 340°F (170°C) for about 35 minutes, then remove from the oven and place on a wire rack to cool.

As for the icing, heat the heavy cream in a saucepan with the glucose; if glucose is not available, you can replace with honey, but honey has a more distinct flavour, of course. When the cream is almost to a boil, add the roughly chopped white chocolate; meanwhile soak the gelatin leaves in cold water until softened. The cream is hot, so add the chocolate and stir to melt. Once the chocolate is melted, squeeze the gelatin and add to the mixture. Once the gelatin is melted, turn off the heat and blend with an immersion blender. After that, strain through a fine sieve and let it cool. This step will give you a smoother texture and remove any lumps. Cover with cling film so that it touches the mixture and place in the fridge until it’s a coating consistency.

Once the sponge cake is cooled, cut horizontally into 3 layers: first score a line all the way around with a small knife, then use a long knife to cut through the centre. Now spread the cranberry jam between the layers and on the outside; as an alternative, use a slightly sour jam, such as raspberry, as white chocolate is already sweet enough. My jam is quite runny, but if your jam is thicker, heat it and thin it out with a tablespoon of water, then strain to remove any seeds or skins. Leave the cake on the wire rack because we will pour the white chocolate icing over the top, allowing it to drizzle down the sides. Now the second layer. Make sure the layers are aligned, then brush the outside of the cake. After that, don’t exaggerate, place the cake in the fridge for half an hour, until the jam is set.

It’s time for double icing: yes, because the cake will be refrigerated after the first icing, then iced again to ensure a thick, even coating. Start from the centre. Let the icing run down the sides of the cake; use a spatula to spread it around the top, then cover the sides with more icing until completely coated. Set a plate under the wire rack to catch the drippings, to use again. Remove the icing and place the cake in the fridge; after the second icing, pour the remaining chocolate into a parchment cone and keep in the fridge, because we’ll use it for writing “Sacher” on top.

Decorate the sides of the cake with chopped white chocolate, or sprinkles if you prefer, and now pipe the writing “sacher” on top, using the reserved, cooled icing. Here it is! Meanwhile let’s see together the ingredients needed for this recipe.

Ingredients

for a 9-inch (23 cm) round sponge cake

- 7 medium eggs

- just over ¾ cup (160 g) of white sugar

- 1 pinch of salt

- ¾ tbsp (15 g) of honey

- 1 tsp of almond extract

- 1 ⅓ cups (160 g) of cake flour

- just under 1 cup (100 g) of almond meal

- ⅓ stick (40 g) of butter

For filling

- 1 ½ cups (500 g) of cranberry jam

For icing

- 1,3 lbs (600 g) of white chocolate

- 1 ½ cups (350 ml) of heavy cream

- 2 tbsp (40 g) of glucose

- ⅟₇ oz (4 g) of leaf gelatin

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