Gluten-free mimosa cake

Name: Gluten-free mimosa cake
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 8
Ingredients: Eggs (approximately 5 at room temperature) 9.7 oz; Sugar ¾ cup; Gluten free cornstarch 1 ¼ cup; Vanilla bean 1; Egg yolks (of medium eggs) 3; Whole milk 1 cup; Gluten free cornstarch 3 ½ tbsp; Sugar 7 tbsp; Fresh liquid cream &frac23; cup; Water ½ cup; Sugar ½ cup; Lemon peel 1; Fresh liquid cream 0.625 cup; Edible flowers to taste

433

Calories per serving

Energy Kcal 433
Carbohydrates g 69.6
of which sugars g 74.2
Protein g 7.6
Fats g 13.8
of which saturated fat g 7.34
Cholesterol mg 255
Sodium mg 80

Gluten Free
Vegetarian

Difficulty: Difficult
Prep time: 60 min
Cook time: 25 min
Serving: 8
Cost: Low
Note plus 2 and a half hours of resting in the refrigerator

PRESENTATION

If you’re looking to enjoy a taste of Southern Italy, especially on March 8th, the gluten-free mimosa cake is a perfect choice. Celebrated during International Women's Day, this cake is known for its light and airy sponge made with corn starch—so soft and perfect for those avoiding gluten. Really, it’s a treat. The sponge is soaked in a colorful lemon syrup, adding a zesty and moist touch to every bite. And listen, what makes it different is its unique decoration—tiny cubes of sponge cake on top mimic the bright yellow mimosa flowers given to women across Italy on this day. It's not just a cake; it’s a symbol of joy and celebration, bringing a fresh and festive feeling to any gathering. Some folks even add pineapple chunks to the cream or try variations like mimosa cupcakes, rotolo mimosa, or crostata mimosa for a fun twist.

The heart of this dessert? Its rich custard cream, known as crema diplomatica, which is silky and sweet, turning each slice into a little celebration. Compared to a typical gluten-free orange cake or a gluten-free champagne cake, this cake offers a special experience. Really, it stands out. It's often the centerpiece at a gluten-free brunch cake spread or a gluten-free celebration cake at parties. Pretty much, it’s everywhere. In cities like Naples and Calabria, it's common to see smaller versions made as gifts or party favors. The texture is wonderfully tender, and the look of those sponge cubes makes it feel both special and cheerful. For those exploring gluten-free dessert recipes, this cake combines history, flavor, and a joyful experience in every slice. Seriously, it captures the warmth of Italian gatherings and the comfort of homemade gluten-free cake recipes, making it an excellent choice for anyone wanting to share something meaningful and delicious with loved ones.

INGREDIENTS

433

Calories per serving

Ingredients (for 2 gluten-free sponge cakes, 7 inches each): Eggs 9.7 oz (275 g) - (approximately 5 at room temperature); Sugar ¾ cup (150 g); Gluten free cornstarch 1 ¼ cup (150 g); Vanilla bean 1

for the gluten-free diplomat cream: Egg yolks 3 - (of medium eggs); Whole milk 1 cup (250 g); Gluten free cornstarch 3 ½ tbsp (30 g); Sugar 7 tbsp (90 g); Fresh liquid cream ⅔ cup (150 g)

for the syrup: Water ½ cup (100 g); Sugar ½ cup (100 g); Lemon peel 1

for decoration: Fresh liquid cream 0.625 cup (150 g); Edible flowers to taste

Preparation

How to prepare Gluten-free mimosa cake

To prepare the gluten-free mimosa cake, pour the eggs, sugar, and vanilla bean seeds 1 into the stand mixer bowl. Set aside the empty pod for later. Turn on the machine and whisk the ingredients for about 10 minutes until you get a foamy mixture 2. At this point, sift the cornstarch inside.

and gently incorporate it into the mixture, stirring from bottom to top with a whisk 4. Butter and line the bottom of two 7-inch cake pans with parchment paper. Pour the batter evenly into the two pans 5. Bake in a preheated static oven at 350°F for 25 minutes. Always do the toothpick test, then remove the two sponge cakes from the oven 6,

and invert them while still hot onto a wire rack 7. Gently remove the parchment paper and let them cool for 1 hour at room temperature. Meanwhile, make the custard. Pour the milk into a saucepan and add the previously emptied vanilla pod 9. Heat on the stove until it boils.

Meanwhile, pour the egg yolks and sugar 10 into another saucepan, mix well with a whisk 11 until you get a smooth mixture. Add the cornstarch 12

and mix again until well combined 13. When the milk reaches boiling, pour a little over the egg mixture and stir 14. Add the remaining hot milk and stir again. Return the saucepan to the stove and, while stirring, cook over low heat 15

until the cream thickens 16, which will take just a few minutes. Transfer the custard to a bowl, cover with cling film 17, and let it cool first at room temperature, then in the fridge for an hour 17. Now make the syrup. Pour sugar and water into a saucepan 18.

Add the lemon zest 19 and bring to a boil on the stove. Let simmer over low heat for 3 minutes. Then remove from heat and let cool at room temperature. When the cream is well chilled, whip 1 1/4 cups of fresh cream using an electric mixer 21.

Take 3/4 cup of whipped cream and add it to the cream 22. Store the rest in the fridge. Mix gently with a hand whisk 23 until you obtain a homogeneous cream 34.

Transfer it to a piping bag 25. Take one of the sponge cakes and cut it in half using a long serrated knife 26. Dip a pastry brush into the syrup and use it to soak the base of the sponge cake 27.

Fill with the gluten-free diplomat cream, placing more in the center to form a dome 28. Place the other half of the sponge cake on the cream, with the cut side facing you, and press gently on the sides with your fingers to shape the dome 29. Soak the top of the cake with the syrup 30.

Take the second sponge cake and, using a long serrated knife, trim it completely to remove the dark parts 31. Then cut 1/2 inch thick slices 32. From these, cut 1/2 inch wide strips and finally 1/2 inch cubes 33.

Take the reserved whipped cream and use it to coat the entire cake, using a spatula 34. Then cover with the sponge cake cubes, pressing them well into the cream 35, and decorate with fresh edible flowers 36.