Steps

• Let’s start with the Sponge Cake

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

  Butter and flour a baking pan, and whip the egg whites to stiff peaks.

  

• With the help of electric whisks, whisk the yolks with hot water until they become pale.

  Then add the sugar and continue to work until you get a puffy and frothy mixture.

  

• Add the sifted powders to the mixture, and when they are well incorporated, fold in the whipped egg whites. Gently fold with movements from top to bottom.

  

• When the mixture is homogeneous, transfer it to the pan and bake in a preheated static oven at 350°F (175°C) for 40 minutes, then let it cool.

  

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

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

  

• As soon as they are pale 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 while stirring to avoid forming lumps. When the cream is thick, turn off the heat and transfer it to a bowl covering it with plastic wrap touching 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 movements from top to bottom,

  

• until the mixture is completely homogeneous.

  

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

  

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

  

• Put sugar, Strega liquor, and water in a saucepan.

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

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

  

• Take the Sponge Cake, cut off the top, cut it into cubes, and set it aside for decorations.

  Then make a central cut to further divide the sponge cake into 2 parts.

  

• Each of these 2 parts must be soaked with 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 decoration, combined with vanilla sugar.

  

• And mix the Nutella gently, then fill and cover with the cream.

  

• Then you will attach the sponge cake cubes that we had set aside, all over the surface.

  The Mimosa Cake with Chocolate Cream is ready.

  

• The chocolate sponge cake

  Place the butterfly and whip the egg whites to stiff peaks. 4 min speed 4

  

• Set them aside in a bowl, and without washing the bowl, pour the water and yolks inside and whip for 3 min at 212°F speed 3

  

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

  Then add the sugar and continue to work until you get a puffy and frothy mixture.

  Always with the butterfly moving at speed 3

  

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

  Gently fold with movements from top to bottom.

  

• When the mixture is homogeneous, transfer it to the pan and bake in a preheated static oven at 350°F (175°C) for 40 minutes,

  

• then let it cool.

  

• Preliminaries

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

  Put the milk, all-purpose flour, sugar, yolks, vanilla in the bowl, set Thickening/212°F, with the basket on top.

  

• Transfer the cream to a bowl, cover with cling film in contact, and let it cool before storing in the fridge.

  Meanwhile, wash and dry the bowl.

  

• Position the butterfly, and put the cream in the bowl and whip at speed 3 until the desired degree of whipping is reached. (watch through the hole to check that it doesn’t turn into butter)

  

• Only when the pastry cream has cooled, incorporate the whipped cream little by little, with a pastry spatula and with delicate movements from bottom to top.

  

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

  

• Put the sugar, Strega liquor, and water in the bowl.

  3 min at 212°F speed 1. with the basket on top.

  Then let it cool in a small bowl before use.

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

• Let’s assemble the cake. Take the Sponge Cake, cut off the top, cut it into cubes, and set it aside for decorations

  Then make a central cut to further divide the sponge cake into 2 parts.

  

• Each of these 2 parts must be soaked with 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 decoration, combined with vanilla sugar.

  Whip with the butterfly at speed 3 checking through the hole that it doesn’t turn into butter.

  as soon as it is well whipped, add the rest of the Nutella and continue mixing with the butterfly for 2 minutes at speed 3.

  

• Spread the whipped Nutella cream on the cake’s surface and sides.

  

• Attach the sponge cake cubes that we had set aside, all over the surface.

  With our friend Bimby, we have prepared the Mimosa Cake with Chocolate Cream