A delicious lemon mimosa cake, perfect for celebrating International Women's Day. With a soft sponge cake and a lemon diplomatic cream, this cake is an elegant and fragrant dessert.
Step 1 of 6: In a bowl, crack the room-temperature eggs and beat for 15 minutes with the sugar and vanilla until tripled in volume.
Step 2 of 6: Add the sifted flour and potato starch a little at a time and the limoncello, gently mixing with movements from bottom to top.
Step 3 of 6: Pour the batter into a buttered 20 cm pan and bake in a preheated static oven at 180° for 30-35 minutes.
Step 4 of 6: Let the sponge cake cool, then cut it into 3 layers, one of which should be thinner to make the crumbs.
Step 5 of 6: Brush the sponge cake with a mixture of limoncello and milk, add the diplomatic cream and stack the layers.
Step 6 of 6: Decorate the cake with sponge cake crumbs and serve.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving188 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,576 kJ377 kcal | 839 kJ201 kcal |
| Fat | 14.12 g | 7.52 g |
| of which saturated fatty acids | 6.97 g | 3.71 g |
| Carbohydrates | 55.25 g | 29.43 g |
| of which sugars | 36.69 g | 19.54 g |
| Fibre | 0.64 g | 0.34 g |
| Protein | 9.48 g | 5.05 g |
| Salt | 0.09 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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