Today, 8th March, we celebrate International Woman’s Day, a day to honour women around the world for their accomplishments and to remember those who still need empowerment!
In Italy, men usually gift the Women in their lives mimosa flowers for this special occasion. Mimosas are yellow flowers very very similar to the Australian Wattle. Mimosa has become the symbol of “Festa della Donna” (Woman’s Day) in 1946 thanks to the UDI (Unione Donne Italiane = Italian Women Union), as it is usually at its peak in March, so it was not an expensive flower, and most importantly mimosa thrives also on poor soil and it is extremely strong and resilient despite the fragile aspect.
What a wonderful metaphor! It looks like the mimosa flower is a perfect representation of the inner beauty and the strength of the Women!
Being in Australia and having to deal with opposite seasons, also means no mimosas on this day! We have to wait till September! So we decided to celebrate with another mimosa!
What celebration would it be without a cake?
A mimosa cake, something we often eat for this occasion back in Italy. It is simply a layered sponge cake, filled with cream and crème patissière and topped with sponge cake crumbs/cubes that resemble mimosa flowers.
It is a delicate and very elegant cake… just like a woman!
Mimosa cake is a delicious way to say to a woman how she's special: cuddle her with this dessert filled with a delicious cream and flavoured with Italian lemon.
We dedicate it to the most important Women in our lives: our Mums, Grandmums and all the beautiful Women who are part of our lives!
Happy International Woman’s Day everyone!
We love the step-by-step recipe by Academia Barilla.
Per 8 servings
FOR SPONGE CAKE
2 ½ oz (75gr) all-purpose flour
2 ½ oz (75gr) potato starch
5 oz (150gr) sugar
FOR CHANTILLY CREAM
2 cups milk
2 egg yolks
3 ½ oz (100gr) sugar
1 oz (30gr) all-purpose flour
1 lemon zest
½ stick vanilla
7 oz (200ml) heavy cream
1 ¾ oz (50gr) confectioners sugar
1 cup water
½ cup Kirsch (dry cherry liqueur)
3 oz (85gr) sugar
To make sponge cake, whisk the eggs and sugar in a mixer until firm.
Then gently fold in, little by little, the flour and potato starch, sieved together, using a spatula.
Once the mixture is smooth, pour it into 2 cake tins, that have been buttered and floured; then bake at 325° F (160° C) for 45 minutes (or less, until golden).
Once cooked, allow the sponge cakes to cool.
Cut the vanilla pod lengthwise, scrape out the seeds and put them in a bowl.
Using a potato peeler, take the zest off a lemon, being careful not to take any of the white part underneath. In a pot, bring the milk to the boil with the vanilla seeds and the lemon zest.
As soon as the milk starts boiling, remove from heat.
In a bowl, whisk the eggs and yolks with the sugar.
Add the flour, previously sieved, and mix well.
Put back the mixture over the heat and cook over a low heat for 5 - 10 minutes stirring continuously, allowing it to boil for 2 – 3 minutes.
Once the confectioner’s custard is cold, fold it in the whipped cream.