Sunday dessert: mimosa cookies

I got the idea from a neighbor in Italy: on women’s day, women are given a branch of mimosa and sweetened with a cake named after this plant. It is made from vanilla biscuit and diplomatic cream, for which pastry cream and sweet cream are mixed. A little biscuit is crushed and sprinkled on top of the cake to act as a yellow inflorescence, and the rest is moistened with simple syrup, water, and citrus-flavored brandy.

To make it easy on Sundays, instead of a cake, I thought of vanilla muffins that you can bake for other types of these discounted cakes as they have incredible succulence. I achieved this by using oil instead of butter and finally adding water to the batter. I cooked pastry cream and added lemon, lemongrass and finally mascarpone. The result is fresh and light cakes that are perfect for Sunday treats and are sure to make a welcome dessert at some celebrations. The ingredients are enough for 12 cupcakes.

Mimosa Cookies

cream

  • 2 egg yolks
  • 150ml milk
  • 60 grams of sugar
  • 25 g cornstarch
  • 30 ml lemon juice
  • 30ml limoncello
  • 200 g of mascarpone cheese
  • powdered sugar as needed

Cookies

  • 160 grams of flour
  • teaspoon of baking soda
  • 100 grams of sugar
  • pinch of salt
  • 2 eggs
  • 120ml milk
  • 60ml oil
  • a teaspoon of vanilla paste or a packet of vanilla sugar
  • 70ml of water
  • Lemon peel

preparation

1. First boil the cream: beat the egg yolks and sugar until fluffy. Add the cornstarch and mix to avoid lumps, then add more milk and stir again. (I recommend using a hand mixer.)

2. Place everything together over medium heat, stirring slowly all the time. When it starts to thicken (careful, this goes very quickly), add the lemon juice and limoncello and increase the beating speed. If the cream thickens a lot beforehand, no big deal. The extra liquid will dilute it because we’re using a hand mixer and there aren’t any clumps. When we have reached the density of the pudding we can put out the fire.

3. Cover the cream with cling film and let it cool completely.

4. Turn the oven to 180 degrees. Line a muffin tin with paper baskets.

5. Mix flour, sugar, baking powder and a pinch of salt. In another bowl, whisk together eggs, milk, oil, lemon zest, and vanilla.

6. Add the liquid ingredients to the dry ingredients and mix until smooth, only then add the water and mix again. We get a very liquid dough, so it is best to pour it into a jug or measuring container, from which we will transfer it to muffin baskets without packaging. Pour it up to three quarters.

7. Place the pan in the oven and bake for 17 minutes. Then place the cupcakes on the cooling rack and let them cool.

8. Finish: Whip the completely cooled pastry cream with the mascarpone cheese. Sweeten with powdered sugar if necessary. Using any spray nozzle, squirt into a bandage bag.

9. Using a knife or nozzle, dig a hole in the center of the cupcakes (no more than a finger deep) to spray the cream on. Grind the hollowed out pieces and set aside.

10. Sprinkle the whipped cream onto the muffins, starting at the core. Sprinkle them with cookie crumbs. If we don’t offer them right away, put them in the fridge.

tips
The cupcakes can be baked the day before and stored in a plastic bag. They are even juicier the next day. They can also be frozen and thawed if needed.
You can also use non-alcoholic schnapps or orange juice instead of lemonade…
We also recommend: Sunday dessert: lava cake with a white core

Mateja Delakorda

Cooking, these are my moments! The sound of hoes, the squeak of oil, the smells from the oven and flowers on the table.

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