Do you want to celebrate the International Women's Day, with a dessert, but you do not have much time to cook?
Here is a miniature version of the classic Mimosa Cake (HERE is my personal recipe): delicious truffles made with sponge cake (which you can prepare a few days before), mascarpone and white chocolate, very quick to make and truly within everyone's reach!
Let's put on our apron and let's get started!
INGREDIENTS for approximately 25 Mimosotti truffles:
For the sponge cake (for a round cake pan of approximately 26 centimeters; with these doses, you will obtain approximately 500 g of sponge cake):
6 whole medium eggs
180 g granulated white sugar
90 g 00 flour
90 g potato starch
For the balls:
2 teaspoons of vanilla extract
1 tablespoon of Grand Marnier
300 g sponge cake
220 g mascarpone
For covering the balls:
200 g white chocolate
200 g sponge cake
Powdered white sugar
REPARATION
Preparation of sponge cake
In the bowl of a planetary mixer, transfer all the whole eggs and operate the whisk at maximum speed, adding the sugar little by little:
After about 18 - 20 minutes, the result should be a creamy and very dense mixture (be careful, it must NOT be liquid!); lifting the whisk of the planetary mixer, the mixture must fall towards the bowl very very slowly:
Transfer the sugary egg mixture into a large bowl and add the appropriately sifted flour and starch:
Mix slowly from bottom to top, trying to blend the ingredients without dismantling it:
Prepare a round springform cake pan with a diameter of approximately 26 centimeters by covering the bottom with a sheet of baking paper and brushing the edges with the cake scraper (click HERE for a quick review to prepare it correctly):
Pour the mixture into the prepared cake pan, distributing it uniformely and sliding the tines of a fork over its surface, so as to break any bubbles that have been created (to obtain the same result, do NOT repeatedly slam the mold on the table, otherwise the mixture will come apart):
Cook in a STATIC OVEN preheated to 175°C for 40 minutes, using the middle-lower shelf of the oven (not the lowest one).
At the end of cooking, let the sponge cake cool in the switched off oven with the door open for about ten minutes and then let it cool completely in the air before removing it from the cake pan.
If we don't want to use it immediately, we can wrap it in cling film and store it in the refrigerator for 3 - 4 days.
Preparation of the balls
In a mixer, finely chop about 300 g of sponge cake:
Transfer the mixture into a bowl, add the mascarpone, the Gran Marnier and the vanilla extract and knead by hands until a compact dough is obtained:
And now, with a little patience, let's shape lots of balls with our hands, trying to make them more or less the same size:
Let the balls harden in the refrigerator for half an hour.
Final coverage of the balls
In the meantime, coarsely chop the remaining 200 g of sponge cake and transfer it to a bowl.
Melt the white chocolate in a bain-marie:
Retrieve the balls from the refrigerator, dip them one at a time first in the melted white chocolate and then in the roughly chopped sponge cake, breaking it further with your hands if it still seems too big:
Let it harden again in the fridge for at least 15 minutes, sprinkle with icing sugar if you like and finally...
Happy tasting!
We can store the Mimosotti truffles in the refrigerator, in a closed container, for 1 - 2 days.
If you want to download the card of this recipe, click here below:
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