To women, all of you.
March 8th is International Women’s Day. The origins of this celebration are many and each country celebrates it differently.
Many people think that this celebration started in 1908 to remember the workers of the textile industry in New York, who lost their lives because of a fire. The origins date back to February 23rd, 1909 when women had the right to vote for the first time in the United States. Of course in the following years, there were several riots and demonstrations by women. Up to March 8th, 1917, in St. Petersburg, where women demonstrated to ask the end of the war.
In Moscow, during the Second International Conference of Communist Women, it was decided that March 8th was the International Day of Women Workers. This date was also made official official in 1977 by the General Assembly of the United Nations.
To celebrate this day we decide to preparare a “Mimosa Cake” in our own way. The mimosa has become the symbol of Women’s Day, a flower that grows in difficoult soils, right at beginning of March and with its straw yellow color brings the joy of spring. These flowers have a very precise meaning: strength and femminility. It is therefore to all woman that we dedicate this recipe, made in our Coffee Academy.
First you need to prepare the lemon cake base:
All purpose flour: 200 gr
Potato starch (or cornstarch): 200 gr
Sugar: 180 gr
Vanilla flavouring: 1 sachet
Soft butter: 100 gr
Natural whole white yogurt: 125 gr
Grated zest of an organic lemon
Baking powder: 1 sachet
Salt : a pinch
Grease and flour a cake mold.
Whisk butter with sugar and, when the mixture is well whipped, add the egg yolks one at a time, and yogurt. Sift flour and starch, vanilla and baking powde. After mixing everything, in another bowl whip the egg whites with a pinch of salt, when they are whipped, add them to the other mixture and mix everything with a spatula, taking care to mix gently from bottom to top.
Pour the mixture into the mold, level and bake for 35/40 minutes at 170°C degrees in a static oven. Take the cake out of the oven and let it cool.
While the lemon cake cools down, prepare the lemon syrup with:
The juice of 1 lemon
Glasses of water 2
Spoons of sugar 4
First of all, squeeze and filter the lemon juice, then pour it into a saucepan, together with water and sugar and mix everything. Bring to a boil and let it boil for a few minutes and let it cool.
Prepare the filling with:
Fresh cream: 400 ml
Powdered sugar: 50 gr
Strawberries, diced: 250 gr
In a bowl, pour the cream and sift the icing sugar before starting to whip. Once the cream is whipped, cut the cake so as to obtain three layers. Take the first layer and hollow it out slightly to make the mimosa flowers for decoration. Put the first layer on a serving plate, wet it with the lemon syrup previously prepared and cover it with the cream, add half the diced strawberry and cover the strawberries with some more cream. Proceed in the same way with the second dlayer and cover with the last layer. Evenly cover the whole cake with the remaining whipped cream.
For the decoration:
Lemon pie crumbs
Coconut flour to taste
Sliced strawberries to taste
Decorate the cake by placing the strawberries cut into wedges at the base and creating the mimosa effect by sprinkling coconut flour and lemon cake crumbs.
Finally, place a whole strawberry in the center of the cake.
Refrigerate for a few hours before serving.
Your mimosa cake is ready to be enjoyed together with your favorite coffee. We have chosen to combine it with our Fairtrade certified Bio Organic Arabica moka ground. Its aromatic and floral taste is the perfect combination with the delicate and citrusy taste of our mimosa cake.