mimosa cake with lemon cream

  • Torta mimosa con crema al limone

INGREDIENTI

For the sponge cake:
1 pack of mix for sponge cake Molino Rossetto
4 whole eggs
40 ml of water

For the lemon cream:
80 g of flour type 00 Molino Rossetto
150 g of sugar
470 ml of milk
30 ml of lemon juice
lemon peel
1 whole egg
2 yolks

PRODOTTI USATI

  • FLOUR TYPE
  • mix SPONGE CAKE - 14,11 oz (400 g) -

PREPARAZIONE

Shake 4 eggs in a bowl for 5 minutes. Add 40 ml of water and the mix for sponge cake Molino Rossetto. Knead for 5 minutes more until you obtain a smooth and homogenous compound. Pour the compound in a cake tin (of 26 centimeters of diameter) and put in the preheated oven at 200°C for 40 minutes.

For the cream: add the whole egg and two yolks. Pour milk and mix. Add lemon juice, mix and put the pot on the flame. Peel the lemon and add ot to the cream. Let the lemon cream cook until it becomes thickened. Then turn the flame off and remove the lemon peel, cover with the film and let it cool. Finally stuff the sponge cake with the lemon cream, rolli t and envolve it with some film. Put it in the fridge for about 1 hour.

Shake 4 eggs in a bowl for 5 minutes. Add 40 ml of water and the mix for sponge cake Molino Rossetto. Knead for 5 minutes more until you obtain a smooth and homogenous compound. Pour the compound in a cake tin (of 26 centimeters of diameter) and put in the preheated oven at 200°C for 40 minutes.

For the cream: add the whole egg and two yolks. Pour milk and mix. Add lemon juice, mix and put the pot on the flame. Peel the lemon and add ot to the cream. Let the lemon cream cook until it becomes thickened. Then turn the flame off and remove the lemon peel, cover with the film and let it cool. Finally stuff the sponge cake with the lemon cream, rolli t and envolve it with some film. Put it in the fridge for about 1 hour.

Shake 4 eggs in a bowl for 5 minutes. Add 40 ml of water and the mix for sponge cake Molino Rossetto. Knead for 5 minutes more until you obtain a smooth and homogenous compound. Pour the compound in a cake tin (of 26 centimeters of diameter) and put in the preheated oven at 200°C for 40 minutes.

For the cream: add the whole egg and two yolks. Pour milk and mix. Add lemon juice, mix and put the pot on the flame. Peel the lemon and add ot to the cream. Let the lemon cream cook until it becomes thickened. Then turn the flame off and remove the lemon peel, cover with the film and let it cool. Finally stuff the sponge cake with the lemon cream, rolli t and envolve it with some film. Put it in the fridge for about 1 hour.

Shake 4 eggs in a bowl for 5 minutes. Add 40 ml of water and the mix for sponge cake Molino Rossetto. Knead for 5 minutes more until you obtain a smooth and homogenous compound. Pour the compound in a cake tin (of 26 centimeters of diameter) and put in the preheated oven at 200°C for 40 minutes.

For the cream: add the whole egg and two yolks. Pour milk and mix. Add lemon juice, mix and put the pot on the flame. Peel the lemon and add ot to the cream. Let the lemon cream cook until it becomes thickened. Then turn the flame off and remove the lemon peel, cover with the film and let it cool. Finally stuff the sponge cake with the lemon cream, rolli t and envolve it with some film. Put it in the fridge for about 1 hour.

Shake 4 eggs in a bowl for 5 minutes. Add 40 ml of water and the mix for sponge cake Molino Rossetto. Knead for 5 minutes more until you obtain a smooth and homogenous compound. Pour the compound in a cake tin (of 26 centimeters of diameter) and put in the preheated oven at 200°C for 40 minutes.

For the cream: add the whole egg and two yolks. Pour milk and mix. Add lemon juice, mix and put the pot on the flame. Peel the lemon and add ot to the cream. Let the lemon cream cook until it becomes thickened. Then turn the flame off and remove the lemon peel, cover with the film and let it cool. Finally stuff the sponge cake with the lemon cream, rolli t and envolve it with some film. Put it in the fridge for about 1 hour.