Torta Mimosa
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Prepare the cake: Cool the cakes to room temperature
2
Trim the crusts on one of the cakes so there are no dark parts showing
3
Carefully slice the cake in half horizontally so you have two layers
4
Set them aside
5
Trim the top and side crusts of the second cake, leaving the bottom dark
6
Carefully slice the cake in half horizontally
7
Set aside the bottom layer
8
Slice the remaining layer into 1/4-inch-wide (6-millimeter-wide) strips, then cut the strips into cubes
9
Set the cubes aside
10
Assemble the cake: Put the sugar and 1/2 cup (4 fluid ounces/120 milliliters) water in a small saucepan and bring to a boil
11
Remove from the heat and stir in the liqueur
12
Let cool to room temperature
13
Put the bottom cake layer on a serving plate
14
Moisten with one third of the liqueur syrup, then spread with a little less than one third of the pastry cream
15
Repeat with the next two layers, then spread the remaining pastry cream on the sides of the cake
16
Press the cake cubes onto the top and sides of the cake
17
Loosely cover with plastic wrap and refrigerate until set, about 2 hours
18
Serve cold
19
Leftovers can be refrigerated for up to 5 days or frozen for at least 6 weeks
20
Prepare the cake: Cool the cakes to room temperature
21
Trim the crusts on one of the cakes so there are no dark parts showing
22
Carefully slice the cake in half horizontally so you have two layers
23
Set them aside
24
Trim the top and side crusts of the second cake, leaving the bottom dark
25
Carefully slice the cake in half horizontally
26
Set aside the bottom layer
27
Slice the remaining layer into 1/4-inch-wide (6-millimeter-wide) strips, then cut the strips into cubes
28
Set the cubes aside
29
Assemble the cake: Put the sugar and 1/2 cup (4 fluid ounces/120 milliliters) water in a small saucepan and bring to a boil
30
Remove from the heat and stir in the liqueur
31
Let cool to room temperature
32
Put the bottom cake layer on a serving plate
33
Moisten with one third of the liqueur syrup, then spread with a little less than one third of the pastry cream
34
Repeat with the next two layers, then spread the remaining pastry cream on the sides of the cake
35
Press the cake cubes onto the top and sides of the cake
36
Loosely cover with plastic wrap and refrigerate until set, about 2 hours
37
Serve cold
38
Leftovers can be refrigerated for up to 5 days or frozen for at least 6 weeks