Champagne with cooled citrus juice, most commonly orange juice, make up a mimosa cocktail. At brunches, weddings, and on some passenger trains and airlines, it is frequently served in a tall champagne glass as part of the business or first class service. The ratio of mixing varies. Make sure both ingredients are very cold before combining them in the glass. Offer chilled. The primary ingredients in mimosa cake are cherries, grenadine, and strawberries.
Mimosa Cake Recipe
- 500 ml whipping cream
- 200 ml lemon curd
- Limoncello or another liqueur you prefer
- A semi-spherical bowl should be lined with plastic film. Then cover it with a thick layer of the sponge and top it with your preferred liqueur. Set it solid by placing it in the refrigerator for two hours.
- Now remove it and fill the interior with half lemon curd, half whipped cream, and the last quarter with whipped cream (not all as some is needed for later). Return it to the fridge once more so that it can set properly. When finished, remove it, flip it over, and then use the film to lift it out of the bowl. Cover the cake with the remaining whipped cream. If you wanted, you could even make a mixture of 3/4 cream and 1/4 lemon curd to cover it. All that's left to do is decorate it with the tiny sponge cubes you prepared earlier.
- Beat the egg yolks and sugar in a bowl to make the lemon curd. Into a heatproof basin, strain. Butter, lemon juice, and rind are added. Don't let the bowl sit in the water; instead, place it over a pan of simmering water. 20 minutes of stirring is required to thin the slurry to the point where a wooden spoon may be coated. before using, cool
- Carbohydrates 85.2 g
- of which sugars 58.1 g
- Protein 11g
- Fats 13.1 g
- of which saturated fat 6.05 g
- Fiber 0.3 g
- Cholesterol 316 mg
- Sodium 218 mh
Cake made of sponge, cream, and lemon curd that has been liqueur-soaked to create a Mimosa.