Steps

• Let’s start with the Sponge Cake

  Sift the flour, baking powder, and cocoa and set them aside.

  Butter and flour a pan, and beat the egg whites until stiff

  

• Using electric whisks, beat the yolks with the boiling water until they become light.

  Then add the sugar and continue to beat until you get a light and frothy mixture.

  

• Add the sifted powders to the mixture, and when they are well combined, gently fold in the beaten egg whites. Mix gently with upward movements.

  

• Once the mixture is homogeneous, transfer it into the pan. Bake in a preheated static oven at 350 °F for 40 minutes, then let it cool.

  

• Start by putting the cream in the freezer 20 minutes before whipping.

  Put the yolks in a bowl with the sugar and work them with the whisk.

  

• Once they are light and whipped, add the previously sifted flour, vanilla essence, and milk, then start mixing again with the whisk.

  

• At this point, pour the mixture into a pot and cook, stirring to prevent lumps from forming. When the cream is thick, turn off the heat and transfer it to a bowl, covering it with plastic wrap adhered to the surface of the cream.

  

• Now take the cream out of the freezer and whip it, then mix it with the cream only when the latter has cooled, with gentle upward movements.

  

• until the mixture is completely homogeneous.

  

• At this point, slightly heat the Nutella in a bain-marie and add it to the diplomatic cream

  

• You will obtain the chocolate diplomatic cream with which to fill the cake.

  

• Put sugar, Strega liqueur, and water in a small pot.

  Bring to a boil and simmer for 5-10 minutes.

  If you want a non-alcoholic syrup, just use milk.

• Take the Sponge Cake, first cut the top, cube it, and set it aside for decorations

  Then make a central cut to further divide the sponge cake into two parts.

  

• Each of these two parts should be soaked with the syrup

  Place the first layer on the cake plate, and after soaking it, distribute half of the cream, then cover with the other layer and do the same.

  

• Now whip the cream we need for the decoration, combined with the vanilla sugar.

  

• And mix in the Nutella gently, then, on the top, try to form a dome by placing a larger amount of cream, then attach the sponge cake cubes we had set aside, covering the entire surface

• Here is the Mimosa Cake with Chocolate Cream ready

  

• The chocolate sponge cake

  Place the butterfly attachment and beat the egg whites until stiff. 4 min speed 4

  

• Put them aside in a bowl, and without washing the bowl, pour the water and yolks into it and beat for 3 min at 212°F speed 3

  

• Lower the temperature and continue with the butterfly attachment at speed 3

  Then add the sugar and continue to beat until you get a light and frothy mixture.

  Always with the butterfly in motion at speed 3

  

• Add the sifted powders to the mixture. Transfer the mixture to another bowl and fold in the beaten egg whites.

  Mix gently with upward movements.

  

• Once the mixture is homogeneous, transfer it into the pan. Bake in a preheated static oven at 350 °F for 40 minutes,

  

• then let it cool.

  

• Preparation

  Start by putting the cream in the freezer 20 minutes before whipping.

  Place in the bowl the milk, all-purpose flour, sugar, yolks, vanilla, set Thickening/212°F.

• Transfer the cream to a bowl, cover with plastic wrap in contact, and let it cool before storing in the refrigerator.

  Meanwhile, wash and dry the bowl.

  

• Position the butterfly, and place the cream in the bowl and whip at speed 3 until the desired whipping degree is reached. (watch through the hole to check that it does not become butter)

  

• Only when the pastry cream has cooled, incorporate the whipped cream little by little, with a pastry spatula and with gentle upward movements.

  

• and once they are nice and homogeneous, you can incorporate the Nutella

  

• Place sugar, Strega liqueur, and water in the bowl.

  3 min at 212°F speed 1. Then let cool in a small bowl before use.

  If you don’t like the alcoholic syrup, soak the sponge cake with milk.

• We assemble the cake. Take the Sponge Cake, first cut the top, cube it, and set aside for decorations

  Then make a central cut to further divide the sponge cake into two parts.

• Each of these two parts should be soaked with the syrup.

  Place the first layer on the cake plate, and after soaking it, distribute half of the cream, then cover with the other layer and do the same.

• Now whip the cream we need for the decoration, combined with the vanilla sugar.

  Whip the butterfly at speed 3 checking through the hole, that it does not become butter.

  As soon as it’s well whipped, add the rest of the Nutella and continue to mix with the butterfly for 2 minutes speed 3.

  

• Spread the Nutella cream, just whipped, on the surface of the cake and on the sides.

  On the top, try to form a dome by placing more cream, then attach the sponge cake cubes we had set aside, all over the surface

• ready.

  

• With our friend Thermomix tm6 we prepared the Mimosa Cake with Chocolate Cream