We provide ovens for delicious cooking!
Ovens pizzeria, ovens confectionery, ovens bakery, DAVID ovens Ovens for pizzerias, ovens for confectioneries, ovens for bakeries, DAVID ovens Ovens pizzerias, ovens confectioneries, ovens bakeries, DAVID ovens Ovens for pizzeria, ovens for confectionery, ovens for bakery, DAVID ovens Ovens pizzeria, ovens confectionery, ovens bakery, DAVID ovens Ovens for pizzerias, ovens for confectioneries, ovens for bakeries, DAVID ovens Ovens pizzerias, ovens confectioneries, ovens bakeries, DAVID ovens Ovens for pizzeria, ovens for confectionery, ovens for bakery, DAVID ovens Ovens pizzeria, ovens confectionery, ovens bakery, DAVID ovens
Article
07/03/2013
Mimosa Cake: dedicated to all women!

David Ovens wants to make a special greeting to all the women, telling the recipe of the cake dedicated to them: Mimosa cake. In fact, thanks to David Progress electric modular deck ovens and David World single chamber ovens, you can prepare the cake at home with guaranteed success! The occurrence of 'March 8 rests on the struggle for women's emancipation and dates back to ancient times but it is still remembered today throughout the world.
So to begin to celebrate this important day in the sweetest way we tell you the recipe to prepare the Mimosa Cake:

Ingredients:

  • For the base:
  • Pan di Spagna (teglia di 20cm di diametro)
  • - 6 eggs
  • - 200 gr. sugar
  • - 1 pinch of salt
  • - 200 gr. flour
  • - 50 gr. potato flour
    • For Custard Cream:
    • - 300 gr. milk
    • - 300 gr. cream
    • - 8 egg yolks
    • - 200 gr. sugar
    • - 55 gr. flour
    • - Half Berry Vanilla
      • For Bagna:
      • - 50 gr. sugar
      • - 100 gr. water
      • - 50 ml. Cointreau
        • For Fresh Cream:
        • - 200 gr. Fresh cream
        • - 20 gr. Powdered sugar

        Preparation

        First prepare the sponge cake. Beat the eggs and put them in a saucepan with the sugar. Stir gently with a whisk , and warm without boiling . Whip the eggs and add the flour , mixing from the bottom up . Grease and flour a 20cm diameter cake tin and pour the mixture gently . Evenly distributed . Bake at 190 ° for 20 minutes.

        Once the sponge cake is cooked, let it cool. Meanwhile, prepare the custard cream.
        Boil the milk in a large pot, add the seeds and the vanilla pod and bring the mixture to vacuum slight boil, then remove the saucepan from the heat and leave the vanilla into the milk for about 10 minutes letting infuse it. Work the egg yolks with the sugar until frothy, add the sifted flour . Remove the vanilla pod from the milk and pour it slowly allowed to cool . Put on the heat and turn until the mixture thickens. Let the custard cream cool and in the meantime, whip the fresh cream with the sugar.

        Cut the sponge cake houses three discs. Cut one of the three disks into small cubes and leave aside. Prepare the syrup by mixing the sugar, water and Cointreau .
        Mix the custard with the cream , making sure that everything can always be fluffy.
        Wet the first disc of sponge cake prepared with sugar , water and Cointreau . Topped with the custard and recline the other disc already wet. Sprinkle the cake with the remaining cream and spread the remaining cubes of sponge cake , trying to create the effect of " Mimosa" .

        Your Mimosa cake is ready , best wishes!

Strengths of
our production process
  • Continuous research & development
  • Quality of the production process
  • Packaging & logistics
  • Post-sales assistance & spare parts
  • Purchase facilities
Continue >
Request information