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Medtwinning on the Round Table

Torta Mimosa (Mimosa Cake)

A short abstract on the project sent to Queen Rania
Schools involved
2006-2007 Schedule
Italian Cake Recipes
Slovenian Cake Recipes - 2007
Jordan Cake Recipes
Europe Day 2007 and Medtwinning Day 2007
2007 Class Exhibition - Virtual Gallery
2007-2008 Schedule
Forum among students and teachers
Culture boxes exchange - 2007/2008
2008 Class Exhibitions - Posters on partner countries
2008 Class Exhibition on Italian Culture box to Jordan Content
2008 Poster Exhibition on Proverbs in three languages


Torta Mimosa (Mimosa Cake)- photo made by Italian Students to show final product to their partners

Torta Mimosa (Mimosa Cake)


1 sponge cake 3" - 5 cm thick

For the Chantilly cream

500 g pastry cream
500 g whipped cream
1 tbsp confectioner's sugar
1 can of pineapple
1 small basket of raspberries


Cut out the inside of the sponge leaving a 1/2 inch border and a thickish bottom.

Cut the layer of sponge that you have removed into very small cubes and rub them in your fingers to round them off a little.

Make a pastry cream and when it is cool fold in the cream whipped with confectioner's sugar.

Chop the pineapple into small pieces and add to the chantilly. You can also add some raspberries if they are in season.

Pour the pineapple juice into the sponge case to soften it and spread some of the chantilly around the edges of the case.

Fill the centre of the sponge with the chantilly mixture.

Cover the top with the crumbled sponge squares to form a dome shape and attach some to the outer edges of the sponge case. The bright yellow cake resembles the Mimosa flower from which it gets its name.

N.B. As this operation is done directly on the serving dish, put kitchen paper around the edges. You will remove it when you have finished, so as not to get it all dirty.

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