Mimosa cake

Description

Such a beautiful spring cake can be prepared not only on March 8th. It will become a bright decoration of any festive table.

Cooking

Step 1

Soak saffron in vodka and let it brew. Then strain.

Step 2

Separate the whites from the yolks of 6 eggs. Beat the whites with a glass of sugar until a thick foam. Beat the yolks until light yellow and combine with the whites. Mix. Add a glass of flour, strained vodka with saffron and vanilla, mix by hand. Put parchment greased with butter on a baking sheet. Put a biscuit on it and put in an oven preheated to 200 degrees. Bake for about 20 minutes until the biscuit is browned. Remove from oven, cover with parchment paper and let cool at room temperature.

Step 3

Separate the whites from the yolks of the remaining eggs. Put the yolks in a small saucepan, add 100 g of sugar and 60 g of flour. Stir and then pour in warm milk. Cook the cream over low heat, stirring constantly and do not bring to a boil until it thickens. If lumps appear, rub the cream through a sieve.

Step 4

In a saucepan boil 6 tbsp. l. water and put 250 g of sugar. Stir. Boil the syrup to medium density. Beat egg whites until thick fluffy foam. Introduce the brewed syrup in a thin stream, continuing to whisk.

Step 5

Combine whipped whites with boiled yolks. Set aside 4 tablespoons for decorating the cake. Soak 5 sheets of gelatin, dissolve them in a water bath and add to the egg-yolk mass.

Step 6

Cut the cooled biscuit in half, then cut each half into 2 plates. The layers must be shaped into dishes in which the cake will be collected: if it is round, cut 3-4 circles of different sizes. Cut the trimmings into small cubes.

Step 7

Put a layer of cling film into the mold, then the smallest circle of biscuit. Lubricate it with cream and lay with pineapples. Put the next layer of biscuit, etc. Put in refrigerator. When the cream hardens, take the ends of the film, remove the cake from the mold and turn it over. Lubricate with cream and sprinkle with biscuit cubes.