Lemon Mimosa Cake for Bimby. I wanted to personalize it by giving the cream a slight lemon flavor.
This dessert has relatively recent origins: it seems that the recipe was created by Adelmo Renzi, owner of a restaurant in the center of the Lazio city of Rieti, who presented it in Sanremo to honor the city of flowers.
Thanks to the connection of the flower with Women’s Day, the cake is often used to celebrate the occasion.

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Difficulty: Medium
Cost: Very cheap
Portions: 10
Cooking methods: Electric oven, Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring, Women's Day

Ingredients

For the Sponge Cake

1 cup all-purpose flour (+ as needed)
as needed butter
4 eggs (about 2 oz each)
3 egg yolks
3/4 cup sugar
1 packet vanillin
1/3 cup potato starch
2 tbsp lemon zest
3/4 cup sugar
1 1/2 cups whole milk
1 cup whipping cream, 35% fat
4 eggs
1/2 cup wheat starch
1 tbsp powdered sugar
1/2 cup water
1/4 cup limoncello
1/4 cup sugar
1/3 cup powdered sugar

Lemon Mimosa Cake for Bimby

Tools

What we need

Bimby
2 Cake pans springform 8 inches
1 Steam oven
1 Spatula

Method

For the Sponge Cake

Preheat the oven to 340°F. Butter and flour a springform cake pan (Ø 8 inches) and set aside.
Place the butterfly whisk. Put eggs, yolks, sugar, and vanilla seeds into the mixing bowl, whip: 15 min./99°F/speed 4.
Meanwhile, sift the all-purpose flour and potato starch into a bowl, and fold it into the mixture.
Speed 3 for 5 sec. then gently mix with circular movements from top to bottom using the spatula
Pour the mixture into the 2 cake pans and level with the pastry spatula.
Bake in hot oven for 25-30 minutes (340°F). Check doneness with a toothpick test: if dry, the sponge cake is cooked.
Carefully remove from the oven, unmold the sponge cakes onto a rack, and let cool. Wash and dry the mixing bowl and butterfly whisk.
In the clean mixing bowl, add milk, yolks, sugar, and wheat starch, cook: 6 min./194°F/speed 4. Transfer the cream to a bowl, cover with plastic wrap touching the surface, and let cool.
Place the butterfly whisk. Put cream and sugar into the mixing bowl, whip at speed 3 until reaching the desired whipped cream consistency.
Remove the butterfly whisk and gradually fold the whipped cream into the cold pastry cream with a pastry spatula, using gentle movements from bottom to top. Cover with plastic wrap and store in the refrigerator. Clean the mixing bowl.
Meanwhile, prepare the syrup for the cake. Pour water, limoncello, and sugar into the clean mixing bowl.
Heat for 3 min. at 104°F, stirring
First, remove the outer crust from both sponge cakes. Be careful to only remove the darker part.
Do not throw away the crumbs.
Take one of the two sponge cakes and using a long serrated knife, with wide teeth, cut it into 2 disks.
Place the first layer of sponge cake on a plate, use a spoon to spread the syrup prepared earlier over the entire surface. Add about 1/3 of the cream and level it with a spatula.
Place the second disk on top, soak again, and cover with another layer of cream as before.
Set some aside for the edges. Level.
Take the second sponge cake and cut it into rather small cubes, place them in a bowl
Use the remaining cream to cover the edges of the cake, using the spatula. and, sprinkle the surface first with the crumbs and then with the sponge cake cubes, giving it the classic dome shape.
Place the cake in the refrigerator for a couple of hours. When ready to serve, dust with powdered sugar. And here is my Lemon Mimosa Cake for Bimby ready