Torta Mimosa


Preparation info

  • Difficulty


  • Makes a

    24 cm


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

The mimosa flower is a symbol of the strength and love of women. In Italy, on the ‘Festa della Donna’ on the 8th of March it is common to give a few sprigs of the bright yellow blossoms to female friends, colleagues or anyone special to you. Torta mimosa is abundant at this time of year. Use eggs with very yellow yolks for the best colour. The cake can be made a day ahead and assembled on the day of serving.



  • 6 eggs, separated
  • 180 g ( oz) sugar
  • ½ teaspoon vanilla extract
  • 100 g ( oz/ cup) plain (all-purpose) flour
  • 50 g ( oz) potato flour
  • 4 teaspoons baking powder


  • 480 ml (16½ fl oz) milk
  • a few drops of vanilla extract
  • small strip of lemon rind, yellow part only
  • 4 egg yolks
  • 100 g ( oz) sugar
  • 25 g (1 oz) plain (all-purpose) flour
  • 125 ml (4 fl oz/½ cup) pouring (whipping) cream
  • 2 tablespoons bought or home-made limoncello


Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a round 24 cm (9½ inch) springform cake tin.

To make the cake, use electric beaters to whip the egg whites to snowy peaks. In a separate bowl, whip the egg yolks, sugar and vanilla. Combine the flour, potato flour and baking powder and whisk into the yolk mixture. Fold a scoop of egg whites through and when that is combined, fold in the rest. Scoop the mixture into the prepared tin, level the surface and bake for about 30 minutes or until golden and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.

To make the crema, heat the milk, vanilla and lemon rind in a medium saucepan to just below boiling. Use electric beaters to cream the egg yolks and sugar in a bowl. When they are pale and thick, mix in the flour. Whisk a little of the near-boiling milk into the egg mixture and then add the rest, whisking all the time. Now pour it all back into the saucepan and cook over low heat, stirring, until the mixture is thick and smooth. Take off the heat and cool completely, stirring often as it cools.

Whip the cream to stiff peaks. Remove the lemon rind from the crema and fold the whipped cream through.

Slice the cake in half horizontally. Carefully pluck out the centre of the cut side of each half, 5 mm to 1 cm (¼-½ inch) deep and leaving a border of about 1 cm (½ inch). Reserve the part you’ve taken out. Splash the limoncello evenly over the cut sides. Put the bottom half of the cake on a large flat plate, cut side up. Spoon two-thirds of the crema into the centre and spread evenly, then position the top half of the cake in place. Spread the rest of the crema over the top and sides of the cake.

Use your fingers to crumble the reserved cake into fairly uniform bits that look like mimosa blossoms. Scatter them over the top and sides of the cake, pressing them gently onto the crema to stick. Cover the cake as evenly as you can. The cake is now ready to serve. It will keep well in a cake tin in a cool spot for a couple of days.