Celebrate International Women’s Day with a Traditional Mimosa Cake Recipe!

Mimosa Cake: A Recipe Steeped in Tradition.”

International Women’s Day is a day to celebrate the achievements of women.
This year, why not celebrate with a delicious and symbolic Mimosa Cake?
The mimosa flower, known for its vibrant yellow color, represents vitality, warmth, joy, and wisdom – all qualities we admire in women.

Inspiring Women Quotes:

Here are some inspirational quotes from women besides my mother, grandmothers and aunts who always inspired me. Please share your favorite quotes from a woman that inspired you

*Work hard at what you do and people will be drawn to your achievements and accolades will come (my mother- Anna Liberati)

*Not all of us can do great things. But we can do small things with great love.” – Mother Teresa (Philanthropist/Charity Worker)

“We need to accept that we won’t always make the right decisions, that we’ll screw up royally sometimes – understanding that failure is not the opposite of success, it’s part of success.” – Arianna Huffington (AOL/Editor In Chief of Huffington Post)

*The question isn’t who is going to let me; it’s who is going to stop me.” – Ayn Rand (Novelist/Philosopher)

Every time I whip up this Mimosa Cake, the aroma of the Italian cream instantly transports me back to childhood. It’s like stepping into our warm kitchen, filled with the joyful chaos of baking with the women who shaped me – my grandmother, mom, aunts, and cousins. There was always laughter, flour-dusted faces, and the sweet anticipation of getting to lick the creamy goodness off the long lemon peels.

Torte Mimosa Recipe: A Celebration of Family and Flavor

This recipe for Torte Mimosa is more than just a cake; it’s a delicious tradition filled with warm memories. Follow these steps to create your own:

Ingredients:

For the Sponge Cake:

5 eggs
¾ cup sugar
3 tablespoons potato starch
Rest of the Cake:
16 ounces canned pineapples in syrup
3 egg yolks
1 cup milk
4 tablespoons sugar
3 tablespoons flour
Peel of 1 fresh lemon
1 vanilla bean pod
1 cup fresh whipping cream
1 tablespoon powdered sugar

Instructions:

Make the Sponge Cake:
- Preheat your oven to 375°F (190°C). Grease and line an 8-inch cake pan with parchment paper.
- In a large bowl, sift together the potato starch and flour twice. Set aside.
- In another bowl, whisk together the eggs and sugar for at least 15 minutes until the mixture is light and fluffy.
- Gently fold the dry ingredients (flour and potato starch) into the wet ingredients (egg mixture) a little at a time until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing it.
Make the Italian Cream:
- In a saucepan, heat the milk with the lemon peel and vanilla bean pod. Bring to a boil, then remove from heat and let steep for 15 minutes.
- In a separate bowl, whisk together the egg yolks and sugar until light and fluffy.
- Sift the flour into the egg yolk mixture and whisk to combine.
- Slowly whisk the hot milk mixture into the egg yolk mixture.
- Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency.
- Remove from heat and discard the lemon peel and vanilla bean pod.
- Let the Italian cream cool completely in the refrigerator for at least 2 hours.
Assemble the Cake:
- Once the cake and Italian cream are cool, whip the heavy cream with the powdered sugar until stiff peaks form.
- Gently fold the cooled Italian cream into the whipped cream until combined. Refrigerate for another 30 minutes.
- Cut the cooled cake into 3 layers. Set aside one layer for decoration and crumble it into small cubes.
- Place the second layer on a cake plate. Drizzle with some pineapple syrup to moisten it slightly.
- Spread a layer of the Italian cream mixture over the cake.
- Drain the crushed pineapple and arrange it evenly over the Italian cream layer.
- Place the third layer of cake on top and gently press down.
- Drizzle the top layer with more pineapple syrup.
- Frost the entire cake with the remaining Italian cream mixture.
- Decorate the top of the cake with the reserved cubed cake pieces.
- For a final touch, you can add a sprig of mimosa flower (optional).
Serve and Enjoy!

Refrigerate the Torte Mimosa for at least 30 minutes before serving. Slice and enjoy this delicious cake that’s bursting with flavor and family memories.

For more special recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition