Sunday, May 11, 2014

Torta Mimosa con Amarene Sciroppate

I've been meaning to make this cake for a while and with it being Mother's Day and with me being in Italy, I thought it would be a perfect time to attempt it.

Torta Mimosa is traditionally made in Italy for International Women's Day and is supposed to resemble the mimosa flower. It basically only consists of two ingredients - Pan di Spagna (Sponge Cake) and Crema Pasticcera (Pastry Cream), though sometimes you'll see Crème Mousseline used (this is just pastry cream with whipped cream added to it).

I've added one more ingredient to mine - these Amarene Scrioppate, Italian sour cherries in syrup.

Amarene Sciroppate© by Haalo

I'm more used to the taste of Fabbri Amarene and these ones from Albergian are quite different. The cherries still have the pit inside (beware!) and very soft flesh - they also have a much milder flavour, which for this delicate cake makes it the ideal ingredient to use.

Torta Mimosa con Amarene Sciroppate© by Haalo


Torta Mimosa con Amarene Sciroppate

1 Pan di Spagna
2 cups Crema Pasticcera (lemon flavoured)
200 grams Amarene Scrioppate, cherries and syrup

It is best to make both the sponge cake and crema pasticcera the day before - and assemble in the morning for eating in the afternoon/evening.

You need to have 3 layers of sponge cake - one, usually the center layer, will be used to make the cake topping.  You could also make 3 low sponge cakes if you can't be bothered with sliced your sponge.

Assemble the cake on the serving platter - make sure you have enough space in your fridge to hold the completed cake.

Place on layer of sponge on the platter and carefully spoon over with the cherry syrup - don't go overboard with the soaking as it will be impossible to lift off the plater.

Spread the sponge with about a third of the crema pasticcera and then dot with the cherries.

Place the other layer of sponge over this. Now smother the top and sides with the remaining crema pasticcera.

Take the reserved layer of sponge and slice into small cubes - press these cubes carefully over the whole of the cake - they will stick to the crema pasticcera.

Cover and place in the fridge for at least a few hours to allow the flavours to develop.

Before serving, give it a light dusting of icing sugar.

Torta Mimosa con Amarene Sciroppate© by Haalo

Having finally made and eaten this cake I have to say that it is such a good cake - don't wait for mother's day or international womens day before you make it - just make it as a treat to yourself and the ones you love.

As a PS to Manda - I'm sure Curtis and Leigh would love a slice of this!

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