MINI MIMOSA CAKES
In a few days it is Women’s Day and I wanted to share my recipe with you.
I couldn’t not make the traditional mimosa cake, but obviously I revisited it in a vegan way and I made a mono portion by creating an half sphere of light vanilla cream and then covered with the vanilla sponge cake.
Here is the VIDEO of the realization:
INGREDIENTS FOR 7 PORTION:
1 VANILLA SPONGE vegan square 20×20 cm, my recipe HERE,
FOR THE LIGHT VANILLA CREAM:
- 182 g soy milk (or another vegan milk);
- 24 g caster sugar;
- 24 g corn starch;
- Pinch of turmeric;
- 18 g vegan butter;
- 200 g whipping vegetable cream.
1 – First of all let’s prepare the vanilla sponge cake, you can find my super quick recipe and for a soft sponge cake HERE.
2 – While we let the sponge cake cool, we prepare the cream. In a bowl mix sugar, turmeric and corn starch, then slowly add the cold milk, stirring with a whisk, and finally the vanilla.
3 – We now cook the cream, you can do it in a saucepan, or like me in the microwave. We put it in the microwave at maximum power for 1 minute, mix with a whisk, and put another 30 seconds and mix, we continue in small steps until the cream thickens and reaches about 82 °C. It is important to mix well with a whisk between each step. Add the diced vegan butter and mix until well Incorporated.
4 – We wrap the cream with the cling wrap, and let it cool in the refrigerator for a couple of hours.
5 – When the sponge cake has cooled completely, we cut it into layers of about 1 cm, I cut my 20×20 cm square in half. With a ring cutter of 5,5 cm we obtain 7 discs. and cut all the rest of the sponge cake into small cubes of about 0.5 cm.
6 – When the vanilla cream is cold let’s take it back and soften it with a spatula, the cream will be very dense, it’s normal because then it will be lightened with the whipped cream, just mix it a little with a spatula and it will be creamy again. Weigh the cream into a bowl and whip it well with an electric whisk. Add the whippig cream to the vanilla cream a little at a time and mixing from the bottom up with a spatula.
7 – Transfer the cream to a pastry bag and fill the half sphere molds, almost to the edge, add a sponge cake disc and press well, then spatulate the surface with a spatula to make it smooth and fill the mold well.
8 – We put the mold to freeze in the freezer for at least a couple of hours. When it is completely frozen we can take out the half spheres, let them defrost a little at room T for about 15 min, in this way the cream softens and the sponge cake cubes stick better.
9 – Then cover all the half spheres with the cubes and sprinkle some icing sugar.
STORAGE: Keep the cakes in the fridge for a maximum of 3-4 days. or keep the half spheres frozen for a maximum of 1 month. It is also possible to freeze the sponge cake.