Steps for Mimosa Cake

• Bring the milk to a boil in a saucepan with the peel of a lemon.

  In a separate saucepan, work the eggs with the sugar. (Whole eggs, both yolk, and white).

  

• Then add the flour, stir with a whisk to remove any lumps.

  

• Temper the mixture with a little milk poured in a stream, being careful to avoid letting the lemon peel end up in the cream using a sieve, after adding all the milk, return it to moderate heat.

  

• Stir continuously with a whisk until the cream thickens.

  When it’s ready, pour it into a container, cover it with plastic wrap (not just to cover it, but it should be in contact) and let it cool.

  

• When it’s ready, pour it into a container, cover it with plastic wrap (not just to cover it, but it should be in contact) and let it cool.

  

• Butter and flour the 8-inch mold, preheat the oven to 350°F.

  (With these measurements and doses, a tall sponge cake should come out).

  

• Place the 4 whole eggs in the bowl (the eggs should be at room temperature).

  Add the sugar and a pinch of salt (vanilla flavoring to taste).

  Activate the beaters and beat the mixture.

  I used the stand mixer, electric beaters are also fine.

  The mixture should be fluffy and soft.

  (To achieve this result, the beaters should beat for 10/15 min.)

  

• Gently add the flour and potato starch, previously sifted.

  

• Mix with the spatula from bottom to top.

  

• Pour the obtained batter into the buttered and floured mold.

  Bake it in a preheated oven at 340-350°F for about 35/40 minutes.

  (Always do the toothpick test, avoiding pulling the cake out completely from the oven)

  Once warm, remove the sponge cake from the mold and let it cool on a wire rack.

  Ready for the desired use.

  

• To prepare the alcoholic syrup, start by putting the water in a saucepan, add the sugar, and stir with a whisk.

  Go to the stove without bringing it to a boil and continue to stir until the sugar has dissolved.

  Turn off the stove and add the syrup with rum.

  (If you don’t like rum, use limoncello or fruit juice)

  Don’t worry, some will evaporate immediately due to the heat present in the solution. Stir.

  Transfer the syrup to a small bowl and let it cool completely.

  

• Now whip the fresh cream.

  Take the cold pastry cream, add the whipped cream, and mix gently.

  

• Now take the tall sponge cake and divide it with a knife into 5 layers.

  From the two central disks, remove the dark edges and then cut them into small cubes to create the mimosa.

  (Another small tip regarding cutting the sponge cake: use a long serrated knife, like those for bread, and keep a steady hand on top while cutting: it will help us understand if we’re going straight with the blade).

  
• 

• Soak the first sponge cake layer with the rum syrup.

  (Slightly brush with the syrup).

  Place the first layer on the chosen serving plate, soak the surface with the syrup and fill with a layer of diplomatic cream, leveling with a spatula.

  Take the second layer and place it on top of the previous one. Repeat the same procedure as before, even with the third layer.

  Cover the entire surface of the cake (even laterally) with the remaining cream.

  

• Then cover the cake evenly on the surface and sides.

  

• Cover the cake with sponge cake mimosa effect

  Once this step is completed, let it rest in the fridge for 3 hours so that the filling becomes firm.

  Decorate as desired.

  

• Enjoy your meal.

  

• Happy Women’s Day <3 .