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From Chef Walter for International Women’s Day, March 8 – “Dedicated to Women Everywhere”
March 7, 2026/
The Mimosa cake designed and dedicated to those who carry the weight of the world on their shoulders and rarely complain.
Friends:
March 8 is International Women’s Day, dedicated to remembering and reflecting on the political, social, and economic achievements of women.
It is indeed correct to call the day International Women’s Day. The history of Women’s Day dates back to the early twentieth century. For many years, the origin of March 8 has been traced back to a tragedy that occurred in 1908, which allegedly had as protagonist the Cotton textile industry workers in New York, who perished in a fire. Another tragic fire occurred in 1911, with 146 people, primarily women.
The facts that led to the institution of Women’s Day are more closely related to the claim of women’s rights, including the right to vote. For example, the Mimosa Cake is a famous dessert prepared on Women’s Day on March 8. It’s a cake completely covered with small sponge cake dices, recalling the mimosa plant’s shape, the flower of the day.
The Italian recipe was introduced in the mid-1900s in Rieti, Lazio, by the pastry Chef Antonio Renzi, who proposed it in his restaurant. It became famous in 1962 when the chef took part in a pastry contest in Sanremo, winning the Ligurian event. From that day onward, the mimosa cake symbolizes the city of flowers par excellence and a sweet reflection of all the ladies worldwide.
Ingredients for the Mimosa Cake
For the Cake
Four large eggs (room temperature)
One large egg yolk (room temperature)
1 cup sugar
Two teaspoons of baking powder
2 1/2 cups of all-purpose flour
For the Italian pastry Cream
3/4 cup of whole milk
3/4 cup cream, whipping or whole cream
Four egg yolks
1/2 cup sugar
1/2 teaspoon vanilla
2 1/2 tablespoons all-purpose flour
For the Whipped Cream
3/4 cup cream, whipping or whole cream
1 1/2 tablespoons confectioners’ sugar
Procedure
Pre-heat oven to 350F. Lightly grease and flour a 7 x 3- inch round springform cake pan and an 8-inch (20 centimeters) round cake pan. Beat eggs and sugar on medium-low speed until well mixed (1-2 minutes). Add flour and baking powder, then beat on medium speed for 2-3 minutes, or until smooth. Pour into greased cake pans and bake for approximately 30 minutes or until the toothpick comes out clean and dry. Let the cake cool completely.
Remove the top from the 7-inch cake to make a flat surface, then slice the cake in 3 layers (set aside), remove the golden crust parts from the top and sides of the 8-inch cake, then cut into two layers, cut each layer into long, narrow strips, and cut the strips into small square pieces (see photos). Set aside.
For the Italian Cream Filling
In a medium pot, heat the milk and cream over low heat. Do not boil. Remove from heat and let cool to a warm temperature. In a medium pot, add the yolks and sugar, and whisk until combined. Then add the flour and vanilla. Place the pot over low heat and add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture), and refrigerate for at least 3 hours.
For the Whipped Cream Filling
Beat until stiff peaks form in whole cream (or whipping cream) and powdered/icing sugar in a medium bowl.
Assembling the Cake
To make assembly easier, place the first layer of cake back into the springform pan. Spread half the whipped cream filling and approximately 1/4 of the Italian Cream Filling on top, place the 2nd layer on top, and repeat with fillings. Top with the third layer and cover the cake with the remaining Italian Cream Filling. Cover the frosted cake with small pieces, refrigerate for at least 4-5 hours; overnight is even better. Dust with powdered/icing sugar before serving if desired.
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Meet Chef Walter!
There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.
Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets. And now – RINewsToday!
Posted in Ask Chef Walter, Lifestyle