In Italy, on women's day, it is the tradition to give minoses to women, and the traditional sweet on women's day is "Mimoza cake". I did it two days late because I had guests yesterday.
- 6 eggs
- 6 tablespoons sugar
- 8 tablespoons white flour
- 1 sachet of yeast for sweets
- 500 ml of milk
- 2 yolks
- 50 g starch
- 3 tablespoons sugar
- 1 vanilla essence
- 500 ml fresh
Preparation time: over 120 minutes
METHOD OF PREPARING THE MIMOSIS CAKE RECIPE:
Beat the egg whites with a pinch of salt, then add the sugar and continue beating until they become a hard foam. Add the yolks and mix with movements from bottom to top. Finally add the flour mixed with the yeast. Pour the composition obtained in a round tray lined with baking paper and put in the preheated oven at 180 degrees for about 30 minutes, until it passes the toothpick test.
Mix the yolks with the vanilla essence, starch and a little milk. We boil the remaining milk. When it starts to boil, add the yolk mixture and mix well until it thickens. Remove from the heat and add the sugar. Let it cool and then add whipped cream.
When the countertop has cooled, cut the upper part of the countertop as thin as possible. We scoop out the top, obtaining a recess in which we pour the obtained cream. We also spread a thin layer of cream on the edge of the cake.
Sprinkle the finely chopped top of the top.
3 tablespoons of white flour can be used instead of starch.
About the Egyptian Cake
This Egyptian Cake made headlines on the internet almost 10 years ago. Palachinka took it over in 2009 from Mila Božić Erkić who published it in 2007. It is a Serbian recipe & # 8211 Egipatska torta. Sarboaicele are great housewives and lovers of cakes and pies, so recipes have been invented. I know from my girlfriend Laura Laurentiu (blogger at retetecalamama.ro, timisoreanca and Serbian speaker) how many recipes from us have been translated from Serbian. She herself translated a lot and posted them on a culinary forum. Kinder Pingui, Spanish wind, Bayadere and many more have been translated by Laura from Serbian websites. Many of our housewives took them over but did not mention the source of inspiration & # 8230
I read the recipe for this Egyptian Cake years ago and I was not impressed. I moved on. Look, it's his turn now and I set to work to do it. I was skeptical about its texture because its components and proportions violate many classic confectionery rules: lots of cream, rather thin sheets, burnt sugar mixed in whipped cream (it is known that its enemy is moisture). I gave it a try, so to speak. It basically alternates meringue leaves with walnuts and hazelnuts, vanilla cream with butter and whipped cream and mixed with burnt sugar and chopped hazelnuts.
Both Palachinkai's and Mila's recipes call for the use of a whipped cream powder in the sachet, which I replaced with whipped cream. I do not recommend Hulala, Meggle or other imitations that have nothing in common with whipped cream. The cream should be kept in the refrigerator for at least 6 hours before beating.
Vanilla cream, in their recipes, it is indicated to use an exaggerated number of yolks (10 yolks per 340 ml of milk) and an awful lot of flour. A glue comes out to glue the wallpaper! Vanilla cream is meant to be one Mousseline & # 8211 means a pastry cream whipped with soft, foamed butter. I followed my vanilla cream recipe with butter and I did well! It is best to use the remaining yolks from the leaves, so that we do not have losses.
A positive vote agrees to use hazelnuts or almonds in the recipes of both ladies! In our country, the Egyptian cake has been made with walnuts & # 8230 and it is not the same. The hazelnut is fabulous! Even if it is more expensive, it must appear in this recipe! At least 30% hazelnuts and 70% walnuts. Don't compare peanuts with walnuts! That's why everyone is capped by Ferrerro Rocher, Toffifee or Nutella! Because they are made with hazelnuts. Both walnuts and hazelnuts should be lightly fried before use to develop their natural flavor.
A negative aspect found in both recipes: lack of salt !! There is no such thing! They have no salt in meringue leaves with walnuts and hazelnuts (which are a killer of sweets) or in creams. Well, I put salt in everything, even more, I made a salted caramel (burnt sugar with fleur de sel) to bring taste to this recipe. No salt is terrible.
I adapted the recipe to a diameter of 22 cm and made 4 sheets and 4 rows of cream (x2). A came out Tort in Egypt 9 cm high and having approx. 2.5 kg. That is enough for 20 servings.
A quick and easy cake to prepare "Strawberry mimosa"!
A sponge cake with whipped cream and strawberries. Delicate and tasty, this dessert runs very quickly and is incredibly tasty.
For the countertop:
& # 8211 vanilla or vanilla sugar
& # 8211 1 teaspoon baking powder.
For the cream:
& # 8211 500 ml whipped cream 33%
& # 8211 150 ml of yogurt with strawberries
METHOD OF PREPARATION:
1. Beat the eggs lightly with a pinch of salt, then add the sugar in 2 batches, vanilla sugar or vanilla essence and continue to mix with the mixer on high speed for 3-4 minutes, until the composition becomes fluffy.
2. Sift the flour and baking powder directly into the bowl and mix with a spatula to obtain a homogeneous dough.
3. Line the base of the removable form (20 cm) with baking paper, pour and spread the dough, then put the form in the preheated oven up to 170 ° С for 35-40 minutes. Take the toothpick test.
4. Pass the knife over the edges of the form, remove the sponge cake and let it cool completely.
Advice. It would be perfect to grease the tops with cream the day after baking.
5. Beat the cream with powdered sugar with the mixer on high speed until thick, then add the yogurt and mix with a spatula.
6. Peel the strawberries and cut them into small pieces, keeping 4 whole fruits for decoration.
7. Add the strawberries in the cream and mix the cream well.
8. Cut the sponge cake in half and gently scoop out the core with your fingers, and use the crumbs for decoration.
9. Syrup the tops (with juice, milk or water with sugar), place the first top on the plate, cover it with cream and place the second top.
10. Wrap the cake in a thin layer of cream, sprinkle the surface and sides with countertop crumbs and decorate the dessert with halves of strawberries.
11. Refrigerate the cake for a few hours.
The tops are fluffy and with a balanced sweet taste, and the cream is delicious and forms an irresistible combination with the sponge cake.
To start, start the top, separate the eggs and beat the egg whites with a pinch of salt and the yolk with the sugar until they double in volume, incorporate them and add the orange peel, vanilla and flour with the sifted baking powder, mix everything well from the bottom. up and pour the composition into the pan greased with butter and lined with flour, Bake in a preheated oven at 160 degrees for 35 & # 823040 minutes approx. (Don't forget the toothpick test) cool in the pan. then cool it completely & # 8230
We squeeze the pineapple from the juice and add it over the cold cream that we mixed well before (see photo in the comments step with) now we return to the complete cold top we cut it in two, the bottom to be much higher with a knife small we cut the core circularly, leaving about a finger and some countertop on the edge (see photo in the comments) we cut the core in four and we take it out slowly we cut it into very small cubes or you break it & # 8230
We return to finish the cream, beat the cream with the sugar until it becomes hard and does not fall out of the bowl, add over the vanilla cream with pineapple, about half the cream and mix well everything from bottom to top until well blended then syrup with the pineapple syrup from which we took a star out of the core (one finger thick) and put the cream, put the lid on the syrup (don't skimp on the syrup well), cover the cake with cream (thick layer) then take cubes of pan di spagna and wallpaper starting with the bubble and at track on top we put in the fridge for at least 4 & # 82305 hours.
We hope you enjoyed the Mimosa Cake recipe.
You may also like to prepare one of the following networks:
- tray 24 Pan di spagna: - 6 eggs - 6 tablespoons sugar - 6 tablespoons flour - 1 vanilla essence - 1 teaspoon baking powder (Optional) - orange peel - a pinch of salt Cream: - 500 ml milk hot - 120 gr sugar - 50 gr corn starch - 3 egg yolks - 2 vanilla essence - 500 ml liquid cream - 350 gr pineapple cut into small cubes (1 box) - 1 tablespoon sugar
To start, start the top, separate the eggs and beat the egg whites with a pinch of salt and the yolk with the sugar until they double in volume, incorporate them and add the orange peel, vanilla and flour with the sifted baking powder, mix everything well from the bottom. up and pour the composition into the pan greased with butter and lined with flour,
Bake in the preheated oven at 160 degrees for 35 & # 823040 minutes approx. (Don't forget the toothpick test) cool in the tray & # 8230
We start the cream, we mix the yolk with the sugar and the starch until it is homogenous then we add the vanilla and the milk in three stages, stirring continuously, we put it on low heat and we continue to mix until the cream thickens then we cool it completely & # 8230
We squeeze the pineapple from the juice and add it over the cold cream that we mixed well before (see photo in the comments step with) now we return to the complete cold top we cut it in two, the bottom to be much higher with a knife small we cut the core circularly, leaving about a finger and some countertop on the edge (see photo in the comments) we cut the core in four and take it out slowly we cut it into very small cubes or you break it & # 8230
Bierzemy drugie ciasto biszkoptowe i rozdrabniamy na większe okruchy. Posypujemy równomiernie nimi wierzch tortu.
Tort wstawiamy na noc do lodówki.
A z kazdym dniem leżakowania w lodówce zyskuje na smaku. Pycha! :)
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Jakie żółte :) wygląda smacznie
Robi swoje wrażenie wyglądem, ale jest też przepyszny-)
Ciekawe czy to przypadek, że kwiatek jest trujący)
Ciekawe pytanie, ale powiem szczerze, że się nigdy nad tym nie zastanawiałam-)
Ten tort jest świetny! Będę go robić w tym tygodniu z resztą, bo wczoraj mięliśmy bardzo wielką przeprawę z tym, który przepis wybrać. Wygrała w końcu focaccia, ale Twój przepis się też bardzo podobał. Pozdrawiam serdecznie, Asia
Fajnie jak spróbujesz-)
Wygląda pięknie: 33 Tylko zawsze obawiam się tortów, bo boję się, że biszkopt opadnie .. Poza tym nie umien ładnie przekrajać na pół. Dlatego rzadko się za to zabieram, chociaż pewnei i tak spróbuję: 33
Ten przepis na biszkopt jest niesamowity, zawsze mi się udaje. wystarczy zrobić wszystko tak jak jest napisane.
To znaczy ważne jest by na poczatku ubijać jajka na parze i na końcu jak dodajesz mąkę, koniecznie przesianą, mieszanie łopatką, od góry do dołu, nie robotem.
Jak nie masz narzędzia do krojenia tortu, to uzywasz nitki.
Najpierw nadkrajasz czubkiem noża boki, a później bierzesz nitkę, owijasz w koło, w nadkrojenie, krzyżujesz i pociągasz.
Nie ma bata żeby się równo nie przekroiło-)
Italian sweets recipes
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knead the ingredients for sheets, after which the resulting dough is divided into 4 equal parts.
spread each part with the rolling pin to the desired size and the sheet is baked on the back of the tray, on baking paper, resulting in 4 sheets. minutes, the sheet should remain white and not tanned.
rub the butter and then add the powdered sugar.
the 4 tablespoons of flour are rubbed with a little cold milk to obtain a paste after which it is added to the rest of the milk and boiled over low heat, stirring constantly, until the cream binds, adding butter like a walnut in this cream .after allowing to cool.then mix with butter rubbed foam with sugar, vanilla sugar, juice and peel of a lemon.
grease the first sheet with half of the jam, put the second sheet that is greased with all the cream, then put the third sheet that is greased with the rest of the jam and finally the last sheet, which is powdered with powdered sugar and vanilla .
the cake thus built is left until the 2nd day, at room temperature, covered with a foil, to soften the sheets.
1 tablespoon grated baking soda
Mix all the ingredients, put them on the fire until they turn brown. Remove from the heat and add 1 cup of flour, mixing well. A dough comes out which will be divided into 4. Each part is stretched and baked on the bottom of the tray for about 15 minutes at 180 degrees.
Boil the milk and semolina, then leave to cool. Meanwhile, mix the butter with the powdered sugar. When the semolina is cold, mix it with the butter.
Place a sheet, spread half of the semolina cream, add another sheet, grease with plenty of jam, then a new sheet, the rest of the cream and cover with the fourth sheet. Press and leave for 24 hours.