Steps

• Beat the eggs in a stand mixer or with an electric mixer together with the sugar, salt, and flavors. The mixture should be fluffy, light, and frothy, it will take about 12-15 minutes.

  Gently fold in the sifted flour and potato starch little by little using a spatula with upward movements. Pour the mixture into two pre-greased and floured 9-inch round pans.

  Bake in a preheated static oven at 350°F for 20-25 minutes, and do the toothpick test. Remove from the oven and let cool slightly before removing from the pan, let cool on a cake rack or tray.

• Split the vanilla bean and scrape out the seeds with a knife.
  Pour the milk into a saucepan with the vanilla bean, bring it to the stove, and heat over low heat until boiling.

  Place the vanilla seeds with the egg yolks and sugar in a bowl and mix well with a whisk.
  Add the starches and a pinch of salt.

  Pour the cream into the hot milk and stir with a whisk.
  Bring to a simmer, stirring constantly, for about 5 minutes over low heat.

  Remove from heat and pour into a cold bowl.
  Cover with plastic wrap touching the surface and cool quickly in ice water, then transfer to the refrigerator for at least 3 hours.

• Pour the cream into a bowl with the powdered sugar and vanilla bean seeds.
  Beat with an electric mixer at maximum speed until the cream is glossy and semi-whipped.
  Store in the fridge.

• Pour 1/3 of the semi-whipped cream into the bowl of cream and mix with a whisk to temper the mixture and make it homogeneous.

  Then add another 1/3 of the cream, but fold it gently with a spatula with upward movements to avoid deflating it.

  Once incorporated, add the remaining cream in the same manner.
  Store in the refrigerator covered with plastic wrap until use.

• Mix the limoncello with the water and set aside.

• Cut the sponge cakes into 2 discs and remove the crust, resulting in 4 sponge cake discs in total.

  Place one disc on a tray or plate.
  Moisten the sponge cake base, fill with a third of the prepared cream. Place the second disc, moisten and fill with a third of the cream. Close the cake with the third disc and moisten.

  Crumble the last sponge cake disc. Cover the entire cake with the remaining cream and decorate the surface with the sponge cake crumbs.
  Let chill for at least 4 hours in the fridge before serving your classic mimosa cake.