Italian Mimosa Cake

Italian Mimosa Cake

The classic Mimosa cake (or Torta Mimosa), which in Italy is usually made on the occasion of March 8 or at weddings, is absolutely fantastic from all points of view. It has soft and airy texture, fresh taste, vanilla, lemon and pineapple flavours etc. As usual, you can see a cake section in the last step of the recipe, but I assure you that no picture can make you feel its fresh taste.

For the less experienced housewives, I'd say it's hard to go wrong with this cake if you follow all the steps carefully. Decorating the cake is very simple and will make it look very impressive. It was a success for us, so I recommend it with great confidence. I will definitely repeat the recipe many times in the future!

To get that beautiful yellow color, housewives in Italy buy these special eggs which have a more orange yolk. If you don't have them at hand, you can use a little turmeric for a more vivid color or food colouring gel. Or just leave it as it is - the color is just for the looks, the taste is the same.


9 pieces
250 ml
Whipping Cream(32-35%)
550 ml
Vanilla Extract
1 tsp
330 g
White flour
225 g
0.25 tsp
0.5 tsp
optional, for the color
Lemon zest
0.5 tsp
the zest from half a lemon
Corn starch
50 g
Canned pineapple slices
560 g
a large can, or other fruits you like

Step by step

Step 1

First of all, we prepare the vanilla cream and let it cool for 5-6 hours, of which at least 2-3 hours in the refrigerator.

In a heavy bottom saucepan, pour 250 ml of milk, 250 ml of heavy whipping cream, one teaspoon of vanilla essence and 150 g of sugar. Mix well and place over heat until it starts to boil.

Italian Mimosa Cake - Step 1
Step 2

In a bowl, beat well with a whisk two eggs and 65 g of flour, making sure there are no lumps.

Italian Mimosa Cake - Step 2
Step 3

When the milk mixture starts to boil, remove from the heat and add it gradually to the egg and flour mixture, pouring half a ladle at a time. Mix quickly and thoroughly after each time, so that the eggs won't turn into omelette.

Italian Mimosa Cake - Step 3
Step 4

Return the egg and milk mixture to the saucepan and place back over heat. Stir continuously with the whisk all this time, until the cream begins to boil and thickens visibly. Make sure lumps do not form, mix properly.

Italian Mimosa Cake - Step 4
Step 5

Move the cream into a bowl, cover with plastic bag or cling film, so that the top won't form a skin as it cools.

Leave like this for a few hours at room temperature, then for another 2-3 hours in the refrigerator.

Meanwhile, remember to put 300 ml of heavy whipping cream in the fridge. We'll use that later, but it must be cold.

Italian Mimosa Cake - Step 5
Step 6

We prepare the sponge cake while the cream cools.

In a large bowl, combine seven eggs with 180 g of sugar, a teaspoon of salt, the grated zest from half a lemon and, optionally, 0.5 teaspoon of curcuma/turmeric.

Italian Mimosa Cake - Step 6
Step 7

Mix everything well at maximum speed for ten minutes (using a hand mixer or a stand mixer), until the batter becomes fluffy and increases in volume about three times.

Italian Mimosa Cake - Step 7
Step 8

Add in here 160 g of flour and 50 g of cornstarch. Stir with a spatula, with slow movements, until fully incorporated.

I also mix with the whisk a few more times, to help the lumps break up more easily.

Italian Mimosa Cake - Step 8
Step 9

Pour the sponge cake dough into a 26-28 cm diameter springform pan, lined with baking paper.

Carefully, hit the pan against the table several times, or shake it 3-4 times in the same direction, to release large air bubbles.

Italian Mimosa Cake - Step 9
Step 10

Bake in the preheated oven at 160 degrees C for 40-45 minutes, or until it passes the toothpick test.

Do not open the oven during the first 15 minutes of baking. When it's done, turn off the heat and leave in the hot oven, with the door closed, for another 15 minutes.

You'll notice that, while baking, the top forms a dome shape, which usually sinks back when the cake starts to cool, then it becomes perfectly straight.

Italian Mimosa Cake - Step 10
Step 11

Leave it to cool in the pan for at least 4-5 hours. Slide a thin knife around the edge of the pan.

Italian Mimosa Cake - Step 11
Step 12

Remove the sides of the pan and see the exemplary sponge cake you have now.

If you make the cream and the cake at the same time, both will cooled and you'll will be able to assemble the cake.

Italian Mimosa Cake - Step 12
Step 13

We start assembling the cake.

With a long knife, cut the sponge cake into 3 thin layers. We'll use the top and bottom as such.

Italian Mimosa Cake - Step 13
Step 14

But we will use the middle layer to make that fluffy coating that covers the cake.

Trim off the browned edges, so as not to spoil the nice yellow color.

Italian Mimosa Cake - Step 14
Step 15

Cut the middle layer into cubes, as small as possible.

Italian Mimosa Cake - Step 15
Step 16

Open the can of pineapple and let drain in a sieve.

Reserve the juice for soaking the cake.

Italian Mimosa Cake - Step 16
Step 17

Cut the pineapple rings into small pieces.

Now we have two cake layers, the sponge cubes, plus the pineapple pieces and the juice.

Italian Mimosa Cake - Step 17
Step 18

In a large bowl, beat 300ml of heavy whipping cream, until firm peaks form.


Italian Mimosa Cake - Step 18
Step 19

To this cold whipped cream, add the cold vanilla cream, little at a time. Mix well with the mixer or whisk after each addition.

Italian Mimosa Cake - Step 19
Step 20

We get a delicious cream that holds its shape very well.

Italian Mimosa Cake - Step 20
Step 21

Place the first cake layer on a platter. Soak with pineapple juice and spread over about half of the vanilla cream.

Notice that I put baking paper under the sides of the cake. This way, I won't smear the plate and I won't have to wipe it at the end.

Italian Mimosa Cake - Step 21
Step 22

Spread half of the pineapple pieces over the top.

Italian Mimosa Cake - Step 22
Step 23

Place the second cake layer. Brush with pineapple juice.

Italian Mimosa Cake - Step 23
Step 24

Spread the top and sides of the cake with the rest of the cream.

Sprinkle over with the remaining pineapple pieces.

Italian Mimosa Cake - Step 24
Step 25

Place the sponge cake cubes over the entire surface.

Italian Mimosa Cake - Step 25
Step 26

At the end, gently press with your palms, so that they stick better to the cream and won't scatter when handling the cake.

Italian Mimosa Cake - Step 26
Step 27

Cover with cling film and refrigerate for at least 8 hours, so that all the flavors blend together.

Italian Mimosa Cake - Step 27
Step 28

Now serve and savour. It's super fluffy, light, fresh and tasty.


Italian Mimosa Cake - Step 28
Quantity: 1 piece (one 26-28cm cake)
Prep time: 500 min
Difficulty: intermediate
Ready in: 600 min
Publish date:
Collections: Cakes, Cakes, Desserts

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