Lately I really like to try recipes a bit 'more elaborate and I thought a cake would be the best thing to celebrate the birthday of my father and also the International Women's Day ... I think this just had never tried ... However, this is my recipe, with some minor modifications inspired by this
Mimosa Pale Cake Ingredients For the sponge cake
- 200 ml Cream Of Oats
- 150 g potato starch
- 175 g flour 00 g 25
- Maizena
- 150 g Sugar
- 2 teaspoons baking powder
- 1 / 2 teaspoon bicarbonate
- Water
- 1 Lemon (Zest)
- 60 g Cous Cous Integral
- 450 ml water
- Vanilla Sugar
- 1 Lemon (Zest)
- Whipped Cream Veg
- 1 / 2 cup water 2 tablespoons
- contreau
- 1 teaspoon sugar
cream Preparation:
Place all ingredients in a saucepan and cook for half an ' Oretta about. Remove from heat and blend if you want you can add turmeric to give a little 'color cream. Allow to cool and mix again. Put aside and allow to cool. Whip the cream and place in refrigerator to harden.
For the sponge:
In a bowl combine the cream and sugar, mix well. Add the sifted corn flour and mix well to remove all lumps. Combine starch, flour, baking powder and baking soda (sifted all together) and the lemon zest and mix. Bake for 20-25 minutes at 180 degrees. Remove from oven and allow to cool before removing from pan.
For the syrup:
Heat all ingredients until the sugar is completely dissolved.
Composition: Mix half the cream with the custard. With a nylon line to cut the sponge to remove the hard top that will be tough. Disp orre the first disc on a serving platter, brush with the syrup, cover with the cream and then with the cream. Add another drive, brush and proceed again with cream and cream, ending with the last album and the cream. Deriving from the cubes of sponge cake and distribute advanced above and all around to create the effect mimosa. Place in refrigerator to harden for an hour. Serve!
This is what I created with the leftovers;)
Print Recipe
Place all ingredients in a saucepan and cook for half an ' Oretta about. Remove from heat and blend if you want you can add turmeric to give a little 'color cream. Allow to cool and mix again. Put aside and allow to cool. Whip the cream and place in refrigerator to harden.
For the sponge:
In a bowl combine the cream and sugar, mix well. Add the sifted corn flour and mix well to remove all lumps. Combine starch, flour, baking powder and baking soda (sifted all together) and the lemon zest and mix. Bake for 20-25 minutes at 180 degrees. Remove from oven and allow to cool before removing from pan.
For the syrup:
Heat all ingredients until the sugar is completely dissolved.
Composition: Mix half the cream with the custard. With a nylon line to cut the sponge to remove the hard top that will be tough. Disp orre the first disc on a serving platter, brush with the syrup, cover with the cream and then with the cream. Add another drive, brush and proceed again with cream and cream, ending with the last album and the cream. Deriving from the cubes of sponge cake and distribute advanced above and all around to create the effect mimosa. Place in refrigerator to harden for an hour. Serve!
This is what I created with the leftovers;)
Print Recipe 
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