Torta Mimosa (Italian Mimosa Cake) - A Light and Elegant Dessert

Torta Mimosa is a classic Italian cake, traditionally prepared to celebrate International Women's Day on March 8th. Inspired by the bright yellow mimosa flower, a symbol of respect and femininity, this elegant dessert is perfect for spring gatherings or any special occasion.

This Italian Mimosa Cake consists of soft layers of Pan di Spagna (Italian sponge cake), filled with silky diplomat cream, and topped with crumbled sponge to mimic the delicate mimosa blossoms. Its light, airy texture and subtle sweetness make it a favorite for festive celebrations or as a refined dessert to end a meal.

While making Torta Mimosa is not difficult, it requires patience and a step-by-step approach. First, you’ll need to bake two sponge cakes. Then, prepare the diplomatic cream—a luscious blend of pastry cream and whipped cream—along with a flavorful syrup made with water, sugar, and a splash of Limoncello (or your preferred liqueur). Finally, assemble the cake and coat it with sponge crumbs for its signature look.

For the best results, refrigerate the cake for at least two hours before serving. This helps it set properly, making it easier to slice without crumbling.

Ready to make this beautiful Italian dessert? Follow this step-by-step Torta Mimosa recipe and bring a taste of authentic Italian pastry to your table!

Jump to:

• Ingredients
• Instructions
• Storage
• Variations and Tips
• History
• Recipe Card

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Ingredients

Prep Time: 40 Min | Cook Time: 50 Min | Cooling Time: at least 2 Hour | Servings: 8

FOR THE PAN DI SPAGNA

Important! You need to make TWO Pan di Spagna of the same size. So perform the indicated procedure twice for two cake pans.

Doses for a springform cake pan of 22 cm (9 inch). 

• 5 whole medium eggs
• 150 g (¾ cup) of granulated sugar
• 75 g (½ cup) of "00" flour
• 75 g (½ cup) of potato starch
• 3-4 drops of vanilla essence or the zest of ½ lemon (optional)

DIPLOMAT CREAM

• 4 medium egg yolks
• 80 g (⅖ cup) of granulated sugar
• 40 g (⅓ cup) of all purpose flour
• ½ liter (2 cups) of whole fresh milk
• ½ teaspoon of vanilla bean or zest of half lemon
• 250 ml (1 cup) of whipping cream
• 30 g (3 ¾ tablespoons) of icing sugar

FOR THE SYRUP

• 150 g (10 tablespoons) of water
• 100 g (½ cup) of granulated sugar
• 75 g (5 tablespoons) of liqueur (Rum, Grand Marnier, Limoncello, Strega. I  used Limoncello)

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Instructions

Make the Pan di Spagna (Italian Sponge Cake)

IMPORTANT! You have to make two of them! THE FIRST sponge cake to make the layers and THE SECOND crumbled sponge cake to look like the mimosa flower.

Step 1) - First, preheat the oven to 170°C (338 F). Sift 75 g (½ cup) of "00" flour and 75 g (½ cup) of potato starch into a bowl. Mix well and set aside.

Step 2) - Place 5 eggs and 150g (¾ cup) granulated sugar in a stand mixer. Whisk on medium speed (if you have a 1-10 speed electric mixer, the correct speed is 6). Beat the eggs with the sugar for 15 to 20 minutes, not less, until the mixture is light and frothy and has doubled in volume.

Step 3) - When eggs and sugar are ready, puffy and fluffy, turn off the mixer. Add the flours a little at a time to the creamed eggs and sugar mixture. Mix slowly, RIGOROUSLY BY HAND making movements from the bottom to the top, so as not to disassemble the mixture.

Step 4) - Pour the mixture into the cake pan lined with parchment paper and use a spatula to level the surface. DO NOT tap the cake pan on a flat surface to level it or it will fall apart.

Step 5) - Bake the Pan di Spagna in a preheated oven at 170°C (338 F) for about 50 minutes. DO NOT OPEN THE OVEN FOR THE FIRST 40 MINUTES! Then you can check the baking with a toothpick. Poke the center of the cake with a toothpick: if it comes out dry, it means it's cooked. Once cooked, remove the sponge cake from the oven. Leave it in the cake pan for about 15 minutes before unmolding. Then let the Spagna sponge cake cool completely before using it.

For more information, curiosities, tips and tricks on the recipe for Pan di Spagna read Pan di Spagna (Traditional Italian Sponge Cake).

Make the Diplomat Cream

Step 1) - Beat 4 egg yolks with 80 g (⅖ cup) of granulated sugar in a saucepan with a wooden spoon. Then add 40 g (⅓ cup) of all purpose flour (sifted) a little at a time. Continue stirring for about 5 minutes until the mixture is blended. Then set aside.

Step 3) - Pour ½ liter (2 cups) of whole fresh milk into a saucepan. Flavor with ½ teaspoon of vanilla bean or zest of half lemon. Then put it on the heat and bring it to a boil. When the milk comes to a boil, remove it from the heat and slowly pour it into the mixture of sugar, eggs and flour. It's very important to keep stirring.

Step 4) -Return the saucepan to a very low heat and continue to stir. Simmer for about 3-4 minutes until the cream begins to thicken. It's very important that the cream DOES NOT BOIL. When the cream is well thickened, pour it immediately into a cold container and set aside to cool.

NOTE: It's very important to remove the cream from the hot saucepan as soon as possible to prevent it from continuing to cook. While cooling, cover the cream with plastic wrap. Keep it in contact with the cream. This precaution will prevent the formation of a skin on the surface of the cream.

Step 5) - Now pour 250 ml (1 cup) of whipping cream into a bowl and begin to whip with an electric whisk. When it's almost whipped, add 30 g (3 ¾ tablespoons) of icing sugar and finish whipping. The cream should be smooth, shiny and not too stiff.

Step 6) - Finally combine the two creams, adding one to the other a little at a time and mixing gently with a spatula or hand whisk.

You should get a smooth cream with a soft but consistent texture. Now you have your Diplomat Cream.

Make the Syrup

Pour the water, liqueur of your choice and sugar into a saucepan (I used Limoncello). Then heat the syrup while stirring until the sugar dissolves. Pour the syrup into a cold bowl and allow to cool completely.

Assemble the Mimosa Cake

You now have all the ingredients to make a mimosa cake: sponge cake, diplomatic cream, and alcohol syrup. I recommend not to rush. It's very important that all parts are well chilled.

Step 1) - Let's start with the sponge cakes. Divide the first one into three slices. Slice it horizontally. Use a long knife with a thin, sharp blade. Try to make the slices as equal as possible.

Step 2) - Place the first layer of sponge on a serving dish and brush the surface with the now cold syrup. Moisten the sponge very well, evenly and generously.

Spread the first layer of diplomatic cream on top of the cake. If you like, you can use a pastry bag. This will help you spread the cream more evenly. Or use a spoon and try to spread the cream well.

Step 3) - Cover with the second slice, moisten it in the same way with syrup and continue with more cream.

Step 4) - Finish with the last slice. Coat the cake with the rest of the cream. Use a spatula to smooth the surface and distribute the cream evenly.

Step 5) - Take the second sponge cake and remove the dark part of the surface.

PLEASE NOTE: This step is purely for aesthetic reasons. Removing the dark part will result in an all yellow mimosa cake with no dark spots.

Cut the cake into rectangles and then into small cubes. Collect the cubes in a bowl and set aside.

Step 6) - Spread the sponge cubes all over the surface until the whole cake is well covered. Both on the top and on the sides. Make sure there are no gaps between the cubes. Press lightly with your hands so that the cubes adhere well to the diplomatic cream.

The mimosa cake is done! Carefully cover with plastic wrap. Place the cake in the refrigerator for at least 2 hours.

PLEASE NOTE: Refrigeration is necessary. This will compact the mimosa cake and make it easier to cut into slices without the risk of breaking them.

When serving, if you like, you can dust your Torta Mimosa with powdered sugar or even garnish it with raspberries or strawberries.

YOU MUST ALSO TRY:

• Zuccotto recipe
• Italian Cheesecake with Ricotta and Mascarpone
• Nutella cake roll
• Traditional Torta Diplomatica
• Uova Mimosa

Storage

You can store the mimosa cake in the refrigerator for 2-3 days, covered with plastic wrap or aluminum foil.

You can also freeze it and use it within a month. Cut the cake into slices before freezing.

Variations and Tips

In this recipe, as in all layer cakes, the liquor dipping sauce is very important. In fact, the cake must be soft and well soaked, almost melting in the mouth with the cream.

If you do not soak the slices well, you risk having a cake that is too dry and not firm. When you cut the cake, the layers should not separate.

Syrup Substitutes

If you don't like the taste of alcohol, or if you made it for children, you can substitute a non-alcoholic syrup made from fruit juice.

Many use pineapple juice, which goes well with mimosa cake. You can also make a syrup with orange juice and sugar. Or with water, sugar and vanilla flavoring.

As for the liqueur, rum is usually used. But also Strega liqueur and Grand Marnier are very good.

I love the taste of lemon, so I used Limoncello for the syrup and lemon zest to flavor the cream.

When choosing a liqueur or juice, you must consider aesthetics as well as flavor. You must choose a liquid that is not colored and does not change the yellow color of the cake.

Decorations

To decorate the cake, in addition to a dusting of powdered sugar, you can decorate the surface with strawberries or berries.

You can also use edible flowers and mint leaves to make the cake even more spring-like.

To enhance the yellow color and make it more like the color of the mimosa flower, you can add half a teaspoon of turmeric to the sponge mixture and a pinch to the cream if the eggs are not very colorful.

Tip

Remember that for the perfect success of the mimosa cake, besides the correct execution of the pan di spagna and the diplomatic cream, two things are most important:

1. Use all the preparations (sponge, cream and syrup) well chilled.
2. Leave the cake to rest in the refrigerator for at least two hours (it's even better if you prepare it the day before!) To cut the slice well and not risk breaking it, the cake must be firm and cold. You can also put it in the frizzer 10 minutes before cutting.

History

Adelmo Renzi, a pastry chef from Rieti, invented the mimosa cake in 1950.

After spending many years in Rome, he returned to Rieti to open the famous Teatro Flavio restaurant and pastry shop, where patrons enjoyed his delicacies, including the mimosa cake, during intermissions.

In and around Rieti, the mimosa cake became very popular, but true fame came when Renzi brought the mimosa cake to Sanremo for a pastry competition in 1960.

What could be better than a cake dedicated to a flower in the city of flowers? The cake won the competition and the Ligurian city chose it as its official dessert.

For this reason, many claim that Sanremo is the birthplace of the Torta Mimosa.

Recipe Card