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Torta Mimosa


La torta Mimosa è il dolce ideale per festeggiare la festa della donna  Un dolce unico e semplicemente irresistibile, con strati di soffice e profumatissimo pan di Spagna farciti e ricoperti con una crema delicata e deliziosa. E' una ricetta che non necessita di grandi presentazioni, ma che va provata almeno una volta nella vita. Quale migliore occasione dell'8 marzo per godere di questa torta meravigliosa?

Scoprite quanto è facile realizzarla con pochi semplici passaggi.
Per una torta da 20 cm




Ingredienti
Per l'impasto:
5 uova intere
125 g di zucchero semolato
125 g di farina tipo 00
1 pizzico di sale
10 g di burro per la teglia

Per la farcitura a base di crema diplomatica:
4 tuorli
100 g di zucchero semolato
30 g di farina tipo 00
500 ml di latte
1 bacca di vaniglia
100 ml di panna da montare
10 g di zucchero a velo
40 ml di bagna per dolci (vedi ricetta scuola di cucina)
zucchero a velo extra per decorare (facoltativo)

Preparazione
Imburrate e infarinate due teglie apribili dal diametro di 20 cm.
In una planetaria, o con le fruste elettriche, montate le uova con lo zucchero e il sale fino a quando il composto non sarà triplicato di volume. Occorreranno dai 15 ai 20 minuti. Dovrà risultare chiaro e ben spumoso. Lasciando cadere il composto dalle fruste dovrà formare una sorta di “nastro” che si dissolverà a contatto con il resto dell'impasto in circa 10 secondi.
Ricordate di non montare il composto più del necessario altrimenti il pan di spagna risulterà troppo asciutto.
Aggiungete la farina ben setacciata e incorporatela delicatamente, utilizzando una spatola, con movimenti dal basso verso l'alto. Fate attenzione a non smontare il composto.
Trasferite l'impasto nella teglia, battetela leggermente su un piano di lavoro per distribuirlo uniformemente e fate cuocere in forno ben caldo a 150- 160°C per 40-45 minuti o almeno fino a quando la superficie del dolce non risulterà dorata.
Non appena sarà pronto, spegnete il forno e lasciate riposare il dolce al suo interno per 5 minuti. Sfornate e lasciate raffreddare completamente su una griglia.
Prima dell'utilizzo è consigliabile utilizzare una bagna per rendere l'impasto più soffice (trovate la ricetta nella scuola di cucina)
Nel frattempo preparate una crema pasticcera piuttosto densa.
Fate scaldare il latte, lasciando in infusione la bacca di vaniglia incisa per il senso della lunghezza. In un altro pentolino lavorate, a fuoco spento, i tuorli con lo zucchero e, non appena risulteranno ben cremosi, unite la farina. Mescolate e versate il latte caldo a filo, continuando a mescolare, poi mettete sul fuoco e fate cuocere per 3-4 minuti, mescolando costantemente. Versate la crema in una terrina e coprite con della pellicola da cucina. Lasciate raffreddare completamente e conservatela in frigorifero. Montate la panna e unitela alla crema pasticcera mescolando bene. Coprite con pellicola e fate riposare in frigorifero per circa 30 minuti.
Tagliate ogni pan di spagna in 2 parti uguali. Otterrete così un totale di 4 dischi. Spennellate con una bagna 3 dischi di pan di spagna e farciteli con la crema. Eliminate la crosticina dorata dal 4 strati, tagliatelo poi in cubetti. Questo servirà per decorare il dolce.
Ricoprite interamente il dolce con un la crema rimasta aiutandovi con una spatola e adagiate su tutta la superficie i cubetti di pan di spagna facendoli aderire bene.
Servite a piacere spolverizzando con zucchero a velo.

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