How To make Mimosa Cake with Lemon Butter Cream Frosting
1 1/4 c Sifted cake flour
1 1/2 c Sugar
10 Egg whites
1 1/2 ts Cream of tartar
1/4 ts Salt
4 Egg yolks
1 ts Grated lemon rind
1 ts Vanilla
1. Preheat oven to 375.
2. Sift flour and 1/2 cup of the sugar onto wax paper; set aside.
3. Beat egg whites, cream of tartar and salt in a large bowl with electric
mixer at high speed until foamy. Beat in remaining 1 cup sugar, 1 tablespoon at a time, until meringue forms soft peaks. 4. Fold flour mixture into meringue, one-third at a time, until completely
blended. 5. Beat egg yolks in a small bowl with electric mixer at high speed until
thick and lemon colored. Beat in lemon rind and vanilla. 6. Fold half of the meringue batter into the beaten egg yolks until no
streaks of white remain. 7. Spoon batters by tablespoonfuls, alternating colors, into an ungreased
10-inch tube pan. (Do no stir batters in pan.) 8. Bake in preheated oven
for 35 minutes, or until top springs back when lightly pressed with fingertip. 9. Invert pan, placing tube over quart-size soft-drink bottle; let cake
cool completely. Loosen cake around the edge and the tube with a spatula. Cover pan with serving plate; turn upside down; shake gently; remove pan. 10. Frost with lemon flavored butter cream frosting.
This recipe originally had directions for lemon frosting, but they have apparently been misplaced. -----
How To make Mimosa Cake with Lemon Butter Cream Frosting's Videos
2814 Mimosa Cake
Mimosa Cake
Torta Mimosa
Serves 8 to 10
For the cake:
4 extra large eggs
6 egg yolks
1- cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1-1/3 cups cake flour
¼-cup potato flour or corn starch
½ teaspoon salt
1 teaspoon baking powder
For the filling:
2 cups whole milk
1-inch piece vanilla bean, split down the middle and seeds scraped out with a small knife or 1-teaspoon vanilla extract
2 large eggs plus 2 yolks
½ cup sugar plus 2 tablespoons
1/3- cup flour
Zest of one large lemon
2 cups heavy cream
Sugar Syrup
½- cup water
¼ -cup sugar
¼- cup liqueur such as Cointreau or limoncello
Confectioners’ sugar
Preheat the oven to 350F.
Butter three 8-x 1-1/2-inch cake pans. Line the pans with parchment paper and butter the paper. Set aside.
In a stand mixer, beat the eggs and egg yolks with the sugar on high speed until the mixture turns light yellow, is smooth and quadruples in volume. Stir in the vanilla. The mixture should be very thick.
Sift the flour, potato flour, baking powder and salt together. On medium speed blend in the flour mixture. Divide and pour the batter into the cake pans.
Bake for about 25 minutes or until the cakes are firm to the touch and light golden brown. Cool the cakes to room temperature. Remove them from the pans and peel away the parchment paper. Let cool completely.
For the filling:
Pour the milk into a 1-quart saucepan and stir in the vanilla bean seeds or extract; cook over medium heat until milk just begins to bubble at the edges. Remove from the heat.
In a separate bowl, beat the eggs, egg yolks and sugar with an electric hand mixer until light yellow. Beat in the flour, a little at a time, until smooth. Beat in 1/3 cup of the milk and blend well. Add the mixture to the remaining milk in the pan and cook until the mixture thickens and coats the back of a spoon. Remove from the heat and stir in the lemon zest. Pour the pastry cream into a bowl and cover with a buttered sheet of wax paper. Refrigerate several hours or make ahead.
Whip the cream with the 2 tablespoons sugar and fold it into the pastry cream. Refrigerate until ready to fill the cake.
For the Sugar Syrup
Pour the water into a small saucepan, stir in the sugar and bring it to a boil. Lower the heat and when the mixture looks clear, remove it from the heat and stir in the liqueur. Cool and set aside.
To assemble:
Cut each cake in half horizontally to get 2 layers Set aside three layers. Trim the outside dark crumb of the remaining two layers if necessary and cut the layers into ½-inch cubes .Place them on a baking sheet in a single layer and cover and reserve them until ready to assemble the cake.
Line an 8-½ x 4-1/4 –inch deep glass bowl with plastic wrap, allowing it to overhang the pan by 4–inches.
Place one cake layer in the base of the bowl and gently press it down so that it is touching the base of the bowl. Brush the cake with 1/3 of the liqueur syrup and spread with 1/3 of the pastry cream. Repeat with one more layer of cake and pastry cream. Place the third cake layer on top. Fold the overlapping plastic wrap over the cake and gently press on it to settle and even the cake. Refrigerate it for at least an hour.
When ready to serve, unwrap the top of the cake and place a cake plate over the top of the bowl Turn the bowl over to release the cake and gently pull back the plastic wrap and discard it.
Spread the cake with the remaining pastry cream, covering it completely. Press the reserved cake cubes onto the top and sides of the cake. The cake can be made and refrigerated at this point, loosely covered with foil. When ready to serve, sprinkle the cake with Confectioners’ sugar and cut into wedges with a serrated knife.
POPPY SEEDS CAKE WITH STRAWBERRY LEMON FILLING AND CREAM CHEESE MOUSSE | Lemonade Cake
Today I’m going to show you how to make a Poppy Seeds Cake with Strawberry Lemon Filling and Cream Cheese Mousse. This cake is very beautiful, and it has an incredible taste.
***???? Download the FREE GUIDE: 15 Different Ways to Shape Bread Rolls ►
POPPY SEEDS CAKE Printable Recipe –
INGREDIENTS FOR THE CAKE BATTER:
8 large eggs at room temperature
160g sugar
160g all-purpose flour
130g melted butter
50g poppy seeds
1/8 tsp salt
INGREDIENTS FOR THE STRAWBERRY FILLING:
350-400g frozen/fresh strawberries
50 ml water
110g sugar
7g gelatin powder
42g water (for blooming the gelatin)
INGREDIENTS FOR THE LEMON FILLING:
150 ml lemon juice
130g sugar
1 egg
30g softened butter
4g gelatin powder
25 ml water (for blooming the gelatin)
INGREDIENTS FOR THE CREAM CHEESE MOUSSE:
400 ml cold heavy whipping cream
220g cream cheese at room temperature
80g white chocolate
100g powdered sugar
11g gelatin powder
66 ml water (for blooming the gelatin)
INGREDIENTS FOR THE TOP STRAWBERRY LAYER:
350-400g frozen/fresh strawberries
50 ml water
110g sugar
12g gelatin powder
72g water (for blooming the gelatin)
INGREDIENTS FOR THE MASCARPONE FROSTING (TOP DÉCOR):
150 ml cold heavy whipping cream
50 g powdered sugar
85g cold Mascarpone cheese
NOTES:
• You can bake the cake in advance and keep it refrigerated for up to three days.
•The strawberry and lemon filling can be made in advance and kept in the freezer for up to a month.
•If you’re making top strawberry layer, PAY ATTENTION to the changed amount of gelatin in the amount of the ingredients!
•To make Mascarpone frosting, combine cold heavy cream with powdered sugar and using a hand mixer whisk until soft peaks are formed. It should have a consistency of melted ice cream. Add the cold Mascarpone cheese and whisk again on the low speed of your mixer until thickened.
--LINKS—
--Hand Mixer (Amazon):
--Mixing Bowl (Amazon):
--8-inch Springform Pan (Amazon):
--Heavy Bottom Saucepan (Amazon):
--Hand Blender (Amazon):
--Adjustable Baking Ring (Amazon):
--Teflon Mat (Amazon):
Piping Bag (Amazon):
*** Learn 15 Different Ways to Shape Bread Rolls (FREE DOWNLOAD): ►
-- POPPY SEEDS CAKE --
To make this Poppy Seeds Cake with Strawberry Lemon Filling and Cream Cheese Mousse, watch my video all the way through and follow the recipe for great results!
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Buttercream Cake Decorating - Grapefruit Mimosa Cake
How to make beautiful buttercream cake using a 1M piping tip, and a tangy and sweet grapefruit (and orange) Mimosa cake recipe!
Materials
• Americolor Lemon Yellow and Orange food colours
• Wilton Creamy Peach food colour
• 12″ piping bags
• Piping tip – #1M
• Angled spatula
• Cake scraper
Recipe details here -
Cream Cake recipe | Italian lemon cream cake | Tasty recipes
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Copycat Olive Garden Lemon Cream Cake
This Copycat Olive Garden Lemon Cream Cake is completely homemade, and is every bit as good as the original—and dare I say, even better!
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Mimosa Cupcakes | CheapCaribbean.com
Eating a mimosa is almost better than drinking it.
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