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Cooking + Entertaining

Mimosa cake: the classic recipe to celebrate Women’s Day

Mimosa cake: the classic recipe to celebrate Women’s Day


For the sponge cake

Eggs at room temperature

For the diplomatic cream

Already sweetened whipped cream

There mimosa cake and the sweet par excellence of Women’s Day which is celebrated on March 8 and of which the mimosa is, in fact, the emblematic flower. Thanks to the presence of cubes of sponge cake, arranged on the surface as a decoration, to simulate the clusters of mimosa, the cake recalls this spring flower both in appearance and in fresh and delicate taste.

The mimosa cake is made up of delicious layers of sponge cake, soaked in a bagna with rum and alternated with a velvety diplomatic cream: the result is a refined dessert, with a creamy and truly irresistible texture, ideal to serve on end of meal or on the occasion of a special snack with friends.

If you wish, you can replace the rum syrup with another liquor to your liking or that you have available at home, or with an alcohol-free syrup if the dessert is also intended for the little ones in the house.

To make the mimosa cake even more delicious, you can enrich the diplomatic cream with chocolate chips, chopped pistachios or chopped fresh fruit, or garnish with strawberries or berries. Instead of the diplomatic cream, you can prepare a pastry cream or a chocolate cream, for a variation very popular with chocolate lovers.

A little curiosity: very popular in the 80s, the recipe was created in 1950 by the pastry chef Adelmo Renzi, owner of a restaurant in Rieti, Lazio; but he only became famous ten years later, when he won first place in a pastry competition in Sanremo, billed as a tribute to the city of flowers.

Find out how to make the mimosa cake by following the step-by-step procedure and advice. If you liked this recipe, don’t miss the Mimosa Truffles and the Mimosa Cupcakes.

How to prepare a mimosa cake

Preparation of the sponge cake

Peel the eggs and collect them in a bowl or in the bowl of a stand mixer. 1.

Add the caster sugar 2 then the grated lemon zest.

Start whipping with the electric whisk at maximum speed 3. After a minute, add a tablespoon of lemon juice and continue working for at least 15 minutes.

Meanwhile, sift the flour 4.

When the whipped cream has quadrupled its initial volume, it should be yellow in color and have a creamy and frothy consistency, not runny. 5.

At this point, add the sifted flour 6.

Add one tablespoon at a time 7 and mix from bottom to top so as not to disassemble the compound.

Continue until all the flour is used up. 8.

Pour the mixture into two molds of 20 and 16 cm in diameter, perfectly buttered and floured 9.

Spread the dough gently so as not to collapse ten.

Bake the sponge cakes at 170°C for about 50 minutes, taking care never to open the oven before 40 minutes 11. Take them out and let them cool on a wire rack.

Preparation of the diplomatic cream

Pour the milk into a saucepan 12.

Add whole lemon zest 13, taking care not to remove even the most bitter white part. Put the saucepan on the fire and bring the milk to a boil.

Meanwhile, in a bowl, beat the egg yolks with the sugar and vanilla using a hand whisk 14.

Add sifted cornstarch 15 and stir again to combine everything.

When the milk is almost boiling, remove it from the heat and pour in the mixture of egg yolks and sugar 16continuing to mix.

Put back on the heat and cook for a few minutes, stirring constantly, until you obtain a cream of the right consistency. 17.

Pour the custard into a wide, low glass tray or container, spread it out and cover it with transparent film on contact 18.

Meanwhile, whip the cold cream with an electric mixer until stiff and fluffy. 19.

Fold the whipped cream into the now cold cream 20, mixing gently with upward movements. Keep the cream aside.

Remove the dark crust from the sponge cake and make many small cubes from the crumb 21. For the syrup, bring the water to a boil with the sugar, remove from the heat and add the rum. Let cool.

How to assemble and decorate the mimosa cake

Divide the largest sponge cake into 3 perfectly equal discs 22.

Wet the base with the rum syrup 23.

Make a first layer of cream, spreading it evenly 24.

Cover with the second disc, wet it in the same way 25 and continue with another cream.

Top with the last disc and use the rest of the cream to coat the whole cake on the outside 26.

Spread the cubes over the entire surface until it is completely covered 27.

Make sure there is no space between the cubes 28.

The mimosa cake is ready to be tasted 29.


You can make the syrup by choosing the classic solution of water and sugar enriched with a alcohol of your choice different from rum.

You can decorate the cake with edible flowers or in sugar paste, sprinkle with icing sugar or make balls instead of cubes.

If he were to move forward sponge cakeyou can make delicious cake pops, perfect for a birthday, a children’s party or to set a sweet table.


The mimosa cake can be stored in the refrigerator, covered with plastic film or aluminum foil, to 2-3 days. It can be frozen for a month.

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