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Mimosa Cake with Strawberries

This cake features a tender lemon-laced sponge layered with silky pastry cream and bright strawberry purée, offering a luxurious dessert experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, French
Calories: 320
Ingredients Method Notes

Ingredients
  

Sponge Cake
  • 110 g all purpose flour
  • 110 g sugar for the sponge cake
  • 3 medium eggs
  • 1 grated lemon zest
Pastry Cream
  • 90 g sugar
  • 50 g cornstarch
  • 2 egg yolks
  • 500 g whole milk
  • 1 vanilla flavoring
  • 1 grated lemon zest for the pastry cream
Strawberry Cream
  • 250 g pre sweetened vegetable whipping cream
  • 130 g strawberries
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar for strawberry cream

Method
 

Preparation of Sponge Cake
  1. Break the eggs into a wide bowl and beat them with the 110 g sugar for about 10 minutes until pale, light, and foamy.
  2. Gently fold in the sifted 110 g flour and a pinch of baking powder into the egg mixture, being careful to preserve the air.
  3. Fold in the grated lemon zest, then butter and flour a 22 cm diameter mold and pour in the mixture.
  4. Preheat the oven to 180°C (356°F) and bake for about 30 to 35 minutes, until golden and a toothpick comes out clean.
  5. Let cool completely, then remove from the mold.
Preparation of Pastry Cream
  1. Whisk the 90 g sugar with the 50 g cornstarch and 2 egg yolks until smooth.
  2. Warm the 500 g whole milk with the 1 vanilla flavoring and 1 grated lemon zest, then temper into the yolk mixture.
  3. Return to the stove, stirring until thick and glossy. Chill covered with plastic wrap.
Preparation of Strawberry Cream
  1. Wash and blend the 130 g strawberries with 2 tablespoons lemon juice and 2 tablespoons sugar until smooth.
  2. Taste and adjust sweetness as necessary.
Assembly
  1. Cut the cooled sponge cake horizontally into three layers.
  2. Spread a thin coat of strawberry cream on the bottom layer, then add a layer of chilled pastry cream. Repeat with the second layer.
  3. Top with the final sponge layer.
  4. Whip the 250 g vegetable whipping cream to soft peaks and cover the assembled cake.
  5. Crumble any sponge scraps over the top to create the 'mimosa' appearance.
Chilling
  1. Let the cake rest in the refrigerator for at least a couple of hours, preferably overnight.

Notes

Keep refrigerated, covered, for up to 3 days. Slice only when ready to serve.