Steps Mini Mimosa Cakes

• Grease and flour 2 round cake pans, 9.5 inches in diameter.
  Add the eggs, sugar, and lemon zest to the bowl of an electric mixer

  

• and mix until the mixture becomes light and frothy.

  

• Sift flour and baking powder, then add them to the egg mixture and mix with the dry ingredients, using a folding motion to avoid deflating the mixture.
  

  

• Add the softened butter and mix gently.

  

• Then fill the pans with the batter.
  Bake at 356°F (180°C) for 25–30 minutes, and do the toothpick test.

  

• Put the egg yolks, sugar, and flour in a bowl and with a hand or electric whisk, mix until the mixture is thick and pale.

  

• Pour the milk into a pot and add the lemon zest, place it on the heat, until the milk starts to simmer, just before it boils remove it from the heat.

  

• Pour a small amount of the egg mixture and whisk quickly to incorporate it completely, then pour the rest little by little, and use the spatula at this point.
   
  Return the pot to the stove over medium-low heat, and continue beating by hand (if you prefer you can use a hand electric mixer). Gradually, the custard will become thick.

  

• Remove it from the heat when you see it starting to boil and transfer it to a glass bowl.
  Cover the cream with cling film, in contact.
  Let the cream cool completely in the refrigerator.

  

• In the meantime, when the cream is cold, whip the 1 cup of fresh cream

  

• and then gradually add it into the cold pastry cream with folding and gentle motions.

  

• And here is the diplomatic cream ready.

  

• Mix all the ingredients together in a small saucepan over medium heat until the sugar dissolves. Remove from heat and let cool. Taste and add more limoncello according to your preference.

• Use a sharp knife to remove the dark top and sides of the sponge cake.
  Carefully cut each sponge cake into 3 layers of the same thickness, but in different size order, this will help you make the dome more easily.

  

• I made 6 small mimosa cakes.
  You can assemble the cakes on each plate but I prefer to do it in round bowls, like a zuccotto.
  If you use a bowl, line it first with cling film, leaving plenty of overhang. (This will make it easier to remove the cake from the bowl)

• Use a pastry cutter to cut circles from one of the cake layers to fit the small bowls.
  Moisten the sponge cake with the limoncello syrup and place it on the plate. (or at the base of the bowls).

  Place the diplomatic cream on top and continue layering the moistened sponge cake with the syrup, until you have 3 layers of cake.

  

• Smooth over the diplomatic cream and then fold the plastic wrap to close the cake.
  Set aside a small amount of cream for decoration.

• Let the cake rest in the fridge for at least a couple of hours.

  Put all the remaining cream in the fridge, you’ll need it later).
  Remove the cakes from the fridge and turn them out onto a plate. Cover them completely with the cream.
  Cut the remaining sponge cake into small squares and cover the entire surface of the cakes.

  

• Make a dollop of cream on each cake and place a strawberry on each dollop.

  Let the cakes rest in the fridge for at least a couple of hours before serving.