Italian
Mimosa Plumcake
by Giallozafferano · 2.9M subscribers on YouTube
A soft and fragrant plumcake filled with pastry cream and diplomat cream, decorated with cake crumbs, icing sugar, and sugar paste flowers for Women's Day.
- Difficulty
- medium
Ingredients
15 items- 180 gFlour
- 170 gSugar
- 3 pcsEggs
- 200 gNatural Plain Yogurt
- 100 gSunflower Oil
- 50 gPotato Starch
- 16 gBaking Powder
- 1 pcsLemon Zest
- Fine Salta pinch
- 375 gWhole Milkfor pastry cream
- 5 pcsEgg Yolksfor pastry cream
- 20 gCorn Starch (Maizena)for pastry cream
- Whipped Creamequal quantity to leftover pastry cream for diplomat cream
- Powdered Sugar(optional) — for dusting
- Pasta di zucchero(optional) — for making flowers decoration
Method
- Prepare the pastry cream: heat milk with sugar, whisk egg yolks with cornstarch, temper with hot milk, return to heat and thicken, then let cool.
- For the plumcake: beat eggs, sugar, salt, and lemon zest until fluffy. Add yogurt and oil, mix well. Fold in sifted flour, potato starch, and baking powder.
- Pour the batter into a greased 25x10 cm loaf pan and bake in a preheated oven at 180°C (350°F) for 35-40 minutes or until golden. Let cool completely.
- When the plumcake is cold, use an apple corer to create vertical holes throughout it. Cut the removed cake scraps into small pieces.
- Fill the holes with the cooled pastry cream using a piping bag.
- Mix the remaining pastry cream with an equal part of whipped cream to make diplomat cream. Spread it evenly over the top of the plumcake.
- Decorate the surface with the cake pieces, dust with icing sugar, and add sugar paste flowers for a mimosa effect.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
