March 8 is known to be Women’s Day dedicated to remembrance and reflection on the political, social, and economic achievements of the female gender. It is indeed correct to call the day International Women’s Day. The history of women’s day dates back to the early twentieth century. For many years, the origin of March 8 has been traced back to a tragedy that occurred in 1908, which allegedly had as protagonists the Cotton textile industry workers in New York, who perished in a fire. Another tragic fire occurred in 1911 with the loss of 146 people, mostly women.
The facts that led to Women’s Day’s institution are more related to the claim of women’s rights, including the right to vote. The Mimosa Cake is a very famous dessert prepared on Women’s Day on March 8. It’s a cake completely covered with small sponge cake dices, recalling the mimosa plant’s shape, the flower of the day.
The Italian recipe was introduced in the mid-1900s in Rieti, Lazio, by the pastry Chef Antonio Renzi who proposed it in his restaurant. It became famous in 1962 when the chef took part in a pastry contest in Sanremo, winning the Ligurian event. From that day onward, the mimosa cake symbolizes the city of flowers par excellence and a sweet reflection to all the ladies worldwide.
Ingredients
FOR THE CAKE
Four large eggs (room temperature)
One large egg yolk (room temperature)
1 cup sugar
Two teaspoons baking powder
2 1/2 cups of all-purpose flour
FOR THE ITALIAN PASTRY CREAM
3/4 cup of whole milk
3/4 cup cream whipping or whole cream
Four egg yolks
1/2 cup sugar
1/2 teaspoon vanilla
2 1/2 tablespoons all-purpose flour
FOR THE WHIPPED CREAM FILLING
3/4 cup cream whipping or whole cream
1 1/2 tablespoons confectioners sugar
Procedure
Pre-heat oven to 350F, lightly grease, and flour a 7 x 3 inch round springform cake pan and an 8 inch (20 centimeters) round cake pan. Beat on medium-low speed eggs and sugar until well mixed (1-2 minutes). Add flour and baking powder and continue to beat on medium speed for 2-3 minutes or until smooth. Pour into greased cake pans and bake for approximately 30 minutes or until the toothpick comes out clean and dry. Let cake cool completely.
Remove the top from the 7-inch cake to make a flat surface, then slice the cake in 3 layers (set aside), remove the golden crust parts from the top and sides of the 8-inch cake, then cut into two layers and cut each layer into long narrow strips and cut the strips into small square pieces (see photos) set aside.
FOR THE ITALIAN CREAM FILLING
In a medium pot, heat over low the milk and cream. Do not boil. Remove from heat and let cool to warm. In a medium pot, add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture), and refrigerate for at least 3 hours.
FOR THE WHIPPED CREAM FILLING
In a medium bowl, beat until stiff whipping cream (or whole cream) and powdered/icing sugar.
ASSEMBLING THE CAKE
To make it easier to assemble, place the first layer of cake back into the springform pan, spread half the Whipped Cream Filling and approximately 1/4 of the Italian Cream Filling on top, place the 2nd layer on top and repeat with fillings, top with the third layer and cover the cake with the remaining Italian Cream Filling. Cover the frosted cake with the small pieces of cake, refrigerate for at least 4-5 hours; overnight is even better. Dust with powdered/icing sugar before serving if desired.
Recipe attribution to An Italian in my kitchen Check out Rosemary’s wonderful Blog
