Wath is a mimosa cake....something like orange cake????
I'm looking for a good recipe,for my husband ...he like special flavors...not only chocolat and vanille cake...
If someone can give me a excellent recipe,like citrus,spice or coffee....
Tank you!

Hi. Another member of CC, snarkybaker, put up a recipe in 2007. I have it booked in my favorites, but I can't figure out how to get it to you without copying the whole recipe by hand, and it's a pretty long recipe. Looks good, though. Maybe snarkybaker will see this post and reply. Oh wait, I think I got in on here for you!





  
PostPosted: Wed Jul 04, 2007 2:25 am   Reply with quoteBack to top
To everyone who has been waiting for this recipe, I apoligise, my internet has been dodgy and a long post like this has been difficuly. Hopefully, I have everything rebooted and my connection won't drop in the middle Mad

Mimosa cake has four components: Champagne cake, Vanilla cointreau syrup, Orange curd filling, and Champagne buttercream. I don't like artificial flavors, but some people have reported using Lorann Champagne flavor in the buttercream with good results. I use a very perfumey sparkling wine called Moscato di Asti when I make this cake. It has a distinct flavor that seems special and a little exotic. The wine isn't expensive. My wine shop sells 2 or 3 varieties of Moscato for under $10.

Here is the cake recipe:


* 2 3/4 cups sifted cake flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 2/3 cup butter
* 1 1/2 cups white sugar
* 3/4 cup champagne
* 6 egg whites

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10X3 inch round cake pan.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.*******

While the cake is still warm, you'll want to brush it with Vanilla Cointreau syrup. When I am making a wedding cake, I brush every torted layer with this. I use tahitian vanilla because it has a wonderful perfume. Any bean will do. It is very special.

Vanilla Cointreau Syrup:

3 cups filtered water
3 cups cane sugar
1 tahitian vanilla bean, split
1/2 c. cointreau

Add water and sugar together in a 3 qt. saucepan. Heat until syrup begins to boil ligthly and sugar is dissolved, add vanilla bean. turn the heat down to low and steep for at least 15 minutes...the longer theb better. I usually make this a day ahead so the flavor can develop overnight. Then bring the syrup up to a boil and heat to at least 220 degrees. remove from heat and add cointreau. Brush cooled syrup on cake layers.

Orange Curd:

http://www.epicurious.com/recipes/recipe_views/views/232181

This is the basic recipe I use for all of my curd fillings. I like it because I don't have to separate the eggs, and it sets up firm, so I can put a nice thick band of filling in the cake: For orange, I use undiluted thawed frozen Minute Maid orange juice concentrate, and to that I add a little orange zest or if I have it, tangerine oil. For fillings I like the flavor quite strong, so be generous with the amount. ( Filled generously, this will fill 21/2 10 inch cakes)


Champagne buttercream:

Let your champagne go flat before making your icing. Just leave it out overnight.

21/4 c. sugar
3/4 c. water

1 1/2 c. egg whites ( about 12 large)
1/4 t. salt
1 t. cream of tartar
2-21/2 lb. unsalted Butter ( at cool room temperature 65-70 degrees)
1/2 c. Moscato
3 T. Cointreau liqueur
3 T. white cream de cacao





Combine water and sugar in a small saucepan. Heat to 256 degrees. While your syrup is heating, combine other ingredients in mixer and whisk about halfway to soft peaks. When syrup reaches hard ball stage, remove from heat immediately and add gradually to egg white mixture with mixer running. Beat the meringue about 5 minutes until steam stops rising from the buttercream and it is thick and shiny.

Add butter tablespoon by tablespoon with mixer at medium speed until buttercream comes together. I have had it take as little as 2 lb of butter and as much as 2 1/2 lb. Add vanilla and liqueur gradually with the mixer at high speed until well emulsified.

Use immediately or store at room temperature for up to 3 days. If you refrigerate the icing, you'll need to bring it up to 80 to 85 degrees and re-whisk before using, or the butter will separate out of the mixture and the icing will break.
( This is a high yield recipe and will frost up to 4 10 inch cakes.)


This is one of my most popular wedding cakes, especially for spring and summer daytime weddings. Good luck and happy baki

Thanks!!!!

Our mimosa cake is orange cake with champagne mousse. We use our standard white batter with orange flavoring added (we use Hero Compound) and for the mousse, the standard pudding powder type plus champagne to taste and extra pudding powder to compensate.