How to make the cake mimosa
Cake tasty, colorful and that since the name recalls the Woman's Day, an occasion for which in all probability was born. Unable to use flowers to decorate the mimosa, as not edible, the recipe assumes you have played the spongy consistency of flowers with small pieces of sponge cake crumbled above: Indeed, this is the only common point between the myriad of different types of cake that you will find here and there in the recipe.
The filling of the pie mimosa can vary greatly, even though traditionally uses a chantilly cream with pieces of fruit, particularly pineapple and strawberries, ander the wet you can use a mixture of liquor and the juice of the fruit (if you use canned fruit syrup will be fine even when the fruit is preserved). Here's our proposal for a mimosa cake light and easy to decorate.
Preparation
Sponge Chantilly cream (custard more whipped cream) or simply cream Fruit pieces Liquor (rum, anise, to your liking) Fruit syrup or orange juiceInstructions
Cut in half the sponge got two discs in the lower one a little higher Emptied and being very careful not to break the bottom, making a kind of groove Spezzettate the sponge thus obtained in order to obtain pellets or pieces that you will use to decorate Meanwhile prepare the cream chantilly (combining pastry cream with whipped cream) or alternatively mounting the cream and add the fruit pieces Prepare to get wet with syrup, rum and a bit 'of water and with this wet the sponge Filled the entire first layer leveling well with the mixture Place the second layer of cake and proceed as above Now covers the entire surface with pieces of sponge cake and given a round shape to the cake Sprinkle all with icing sugar to give an even more Mimosa If you want to overdo the decoration here and there, you can throw some pieces of fruit or of wild strawberriesNow if you also want to see a visual demonstration video tutorial very easy to follow.
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