martedì 29 aprile 2014


The name of this cake is a tribute to the Mimosa flower that usually springs 
in March-April. It arrives from Australia in the mid of the 19th century. It is 
a well known flower for its typical deep yellow colour and intense smell. 

For the "Pan di Spagna" (sponge-cake):
250g potato flour
250g white flour 
150g brown sugar 
1 bag of baking powder for desserts 
500gr soy milk
Grated lemon peel 

For the filling cream: 
500gr soy milk 
50gr white flour 
50gr oilseed 
70gr brown sugar 
1 bag of vanillin 

First of all, make the sponge-cake, called “Pan di Spagna”. Whisk together all 
the dry ingredients in a mixing bowl (potato flour, white flour, baking powder, 
sugar and grated lemon peel). Finely mix up all the ingredients, add soy milk 
and continue to combine them all together. Whisk together all the ingredients 
until they are well incorporated and the lumps are eliminated. Try to obtain a 
well incorporated, shiny and foamed mixture as much as possible (you can notice 
this from air bubbles which are produced in the mixture). 
Preheat your oven to 180° and bake for 40 minutes or until an inserted 
toothpick comes out clean.

In a small pot, combine sugar, oil and white flour all together. Put the small 
pot on an hot plate and continue to mix it up adding slowly soy milk. When you 
finished adding soy milk, add a bag of vanillin. Continue to whisk the mixture 
until you obtain the desired consistency. When the “Pan di Spagna” gets cold 
cut in halves and dig it. This part will be use to make the well known “Mimosa 
cake” effect, (which consist of crumbled sponge-cake spread on cake’s outside 
Soak the “Pan di Spagna” in the vegetal milk (what kind is at your choice) or 
in the fruit juice. Fill it with almost 2/3 of cream and lay down the second 
soaked half of “Pan di Spagna”.
Cover the outside part with cream, including its sides. At this point, crumble 
the remaining “Pan di Spagna” that you put aside and lay down to the cream as 
much as possible. 
Before to serve it, put it in the fridge and enjoy it! 

-    You can substitute vanillin for one vanilla berry;
-    It is better to bake the “Pan di Spagna” in a baking pan covered with baking 
paper.  This avoids that “Pan di Spagna” sticks on the baking pan;
-    It is possible to soak  the “Pan di Spagna” in fresh orange juice or in 
pineapple juice put in syrup;
-    We used crumbled “Pan di Spagna”, but if you want you can cut it in little 
squares to obtain a well-framed effect. 
-    I advice to use cream of tartar for yeast. 

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