{"id":32488,"date":"2022-03-07T17:07:29","date_gmt":"2022-03-07T17:07:29","guid":{"rendered":"https:\/\/cucineditalia.com\/mimosa-cake-recipe-by-gerla-1927\/"},"modified":"2022-06-01T11:17:35","modified_gmt":"2022-06-01T11:17:35","slug":"mimosa-cake-recipe-by-gerla-1927","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/mimosa-cake-recipe-by-gerla-1927\/","title":{"rendered":"Mimosa Cake Recipe by Gerla 1927"},"content":{"rendered":"\n

<\/p>

A great classic of Italian confectionery<\/strong>, the Mimosa Cake<\/a>, the yellow and fragrant dessert inspired by the flower that is the symbol of Women’s Day<\/strong>, is one of the most popular desserts (and greedy gifts) on the occasion of 8th March. Evi Polliotto, pastry chef at Gerla 1927, a historic pastry shop in Turin<\/strong> and a real institution for gourmets, locals and tourists, has come up with her own version. Here are the steps to her delicious Mimosa cake recipe.<\/p><\/p>\n\n\n\n

Gerla 1927 Mimosa Cake Ingredients<\/h2>\n\n\n\n

<\/p>

For the vanilla sponge cake<\/strong><\/p><\/p>\n\n\n

\n
Whole eggs<\/strong>: 6<\/div>\n
Sugar<\/strong>: 200 g<\/div>\n
Flour<\/strong>: 200 g<\/div>\n
Vanilla powder<\/strong>: 1 tip<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

<\/p>

For the custard<\/strong><\/p><\/p>\n\n\n

\n
Milk<\/strong>: 500 g<\/div>\n
Egg yolks<\/strong>: 5<\/div>\n
Caster sugar<\/strong>: 200 g<\/div>\n
Sifted 00 flour<\/strong>: 35 g<\/div>\n
Vanilla pod<\/strong>: 1\/2<\/div>\n
Untreated lemon<\/strong>: 1<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Gerla 1927 Mimosa cake procedure<\/h2>\n\n\n\n

<\/p>

For the vanilla sponge cake<\/strong><\/p><\/p>\n\n\n\n

<\/p>

Beat the eggs with the sugar in a planetary mixer. When the mixture is whipped and shiny, pour in the sifted flour and vanilla, turning the mixture with a spatula, from the bottom up. Pour the mixture into two round cake tins of about 16\/18 cm in diameter and bake in a hot oven at 180 degrees for about 20 minutes.<\/strong><\/p><\/p>\n\n\n\n

<\/p>

For the custard<\/strong><\/p><\/p>\n\n\n\n

<\/p>

Using a small knife with a fine blade, cut into the vanilla pod<\/strong> and empty out the contents (the seeds). Pour the milk into a saucepan and add the half vanilla pod and seeds. Bring to the boil, remove the pan from the heat and leave to infuse for another 10 minutes.<\/p><\/p>\n\n\n\n

<\/p>

Combine the egg yolks<\/strong> and sugar<\/strong> in a container and mix with a whisk. Remove only the vanilla peel from the infusion. Pour one part of the milk over the sugar\/yolk mixture and mix with an immersion mixer to avoid lumps.<\/p><\/p>\n\n\n\n

<\/p>

Pour milk, yolks and sugar into the remaining hot milk and cook over a low heat, using a whisk. When the cream begins to thicken turn off the heat and pass the mixer to refine the texture of the cream<\/strong> and let cool by putting a film in contact with the cream. Once cold (3 degrees) add the zest of a grated lemon to the cream and work it with a whisk to make it homogeneous and smooth.<\/p><\/p>\n\n\n\n

<\/p>

Cut the first sponge into 3 layers<\/strong> and spread the custard evenly over the 3 layers. Take the second sponge cake,<\/strong> remove the end of the layer that has been scorched by baking and cut<\/strong> the remaining sponge cake, which is now yellow, into small cubes.<\/strong> Cover the whole Mimosa cake with the cubes and place in the fridge.<\/p><\/p>\n\n\n\n

<\/p>

www.gerla1927.com<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

A great classic of Italian confectionery, the Mimosa Cake, the yellow and fragrant dessert inspired by the flower that is the symbol of Women’s Day, is one of the most popular desserts (and greedy gifts) on the occasion of 8th March. Evi Polliotto, pastry chef at Gerla 1927, a historic pastry shop in Turin and […]<\/p>\n","protected":false},"author":4,"featured_media":32419,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[18142,18139,18140,17779,18141],"class_list":{"0":"post-32488","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-italianconfectionery","10":"tag-mimosacakerecipe","11":"tag-pastryshop","12":"tag-sweetsrecipes","13":"tag-turinpastryshop"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/32488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=32488"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/32488\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/32419"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=32488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=32488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=32488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}