Mimosa cake flavored with cinnamon

MIMOSA CAKE WITH CINNAMON: classic dessert for women's day flavored with cinnamon. Try it!
Tempo di lettura/Reading Time: 3 min

Mimosa cake is a dessert that is prepared especially on Women’s Day, March 8th. The name of the cake derives from the fact that it is covered with crumbled sponge cake recalling precisely the mimosa. Usually there are lemon or pineapple mimosa cakes, but I wanted to try to flavor it with cinnamon.


For a sponge cake:

  • 150 g of 00 flour
  • 50 g of wheat starch
  • 200 g of sugar
  • 6 eggs
  • 3 egg whites
  • 1 lemon
  • 1 teaspoon of baking soda

For the cream:

  • cream 250 g of granulated sugar
  • 6 yolks
  • 1/2 l of milk
  • 50 g of sifted flour
  • cinnamon powder

For the sweet baths:

  • 100 ml of water
  • 50 ml of cinnamon schnapps
  • 50 g of sugar

For coverage:

  • 300 ml of whipping cream

For the preparation of the mimosa cake it will be necessary to prepare two sponge cakes.


In a bowl beat the 6 yolks with the sugar. Add the flour and the frumina. In another bowl, whip all the egg whites. Mix the egg whites with the rest of the dough, trying to disassemble the egg whites as little as possible. Put the dough in a buttered and floured 22-25 cm pan and then cook at 180 ° C for an hour. Do not open the oven first to prevent the sponge cake from growing. At the end of cooking, check if the cake is completely cooked by inserting a toothpick in the center of the cake. If the toothpick is dry, the dessert is cooked.


In a bowl beat the egg yolks with the sugar. Add the sifted flour and milk a little at a time and finally a sprinkle of cinnamon. Place the cream in a saucepan with a thick bottom and with a not too high heat. Stir slowly and steadily until the cream reaches a certain consistency. Then place the cream again in a bowl and let it rest for at least 10 minutes.


In a saucepan, put the sugar with the water, stirring slightly. As soon as all the sugar has dissolved, remove the liquid from the heat and put it in another container. When it has cooled, add the grappa and mix slightly.

Remove from both the sponge cakes with a knife the darker and cooked part. A sponge cake will be cut in three, in order to obtain two layers of filling. The other sponge cake must be cut starting from the diameter and then continuing towards the outside in strips. The strips must then be cut vertically according to the height of the sponge cake and horizontally, so as to obtain small cubes, the sides of which should not exceed half a centimeter.

On the tray on which we have chosen to make the cake, place the first layer of sponge cake and wet it using a spoon with the cake bathe, then with the help of a spatula or knife, spread the cream. Place the other layer of sponge cake on this layer, wet it and spread the filling on it. Once the last layer of sponge cake has been placed, spread the cream here too, after having wet it.

Whip the cream and cover the whole cake with the cream with the help of a spatula. Then drop all the sponge cake cubes. For the side parts, simply place them at random.

I decorated the cake with two red roses in sugar paste. To make them, just spread the sugar paste making an ellipse (with the long side of 10 cm) and then cut it for the long side. Rolling up each strip obtained, the two roses are created.

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