Steps

• In a saucepan, pour the milk, vanilla extract (or vanillin), and the peel of one lemon. Place the saucepan over medium heat and bring the milk to just below boiling point.

  In a bowl, beat the eggs with the sugar until you get a light and fluffy mixture. Add the sifted cornstarch and mix until fully incorporated.

  Slowly pour the hot milk into the mixture, stirring continuously with a whisk to prevent lumps from forming. Pour everything into a clean pot, continue stirring over medium heat until the cream thickens and starts to bubble on the surface, it will take about 5 minutes.

  When the cream has reached the right consistency, remove the saucepan from the heat and transfer it to a cold glass bowl (which you placed in the freezer just before starting the cream preparation). Stir for a moment to lower the temperature of the cream, cover with plastic wrap touching the surface to prevent a crust from forming on top.

  Let the custard cool at room temperature, then transfer it to the refrigerator for at least 3 hours before using it.

  

• Preheat the oven to 350°F and butter and flour a 9.5-inch diameter cake pan. I usually prepare just one sponge cake, but if you prefer a taller cake (composed of more than two layers), I recommend making two.

  In a large bowl, beat whole eggs with sugar and the 3 teaspoons of hot water (this trick will help the eggs whip better!) using electric beaters or a stand mixer. The mixture should be very frothy and triple in volume.

  Add the pinch of salt and vanilla extract.

  Sift the flour over the surface of the mixture and gently fold it in with a spatula, being careful not to deflate the mixture.

  Pour the batter into the pan and level the surface with a spatula. Bake for about 35/40 minutes or until the surface is golden and the sponge cake is thoroughly baked.

  Remove from the oven and let it cool completely before removing from the pan.

  Once cooled, divide the sponge cake into 4 layers, remove the outer crust of the two central layers with a knife, and cut them into small cubes to make the mimosa cake topping.

  

• Finally, whip the heavy cream for 4/5 minutes in a bowl that has been chilled in the freezer (this will help the cream whip even better).

  Make the Chantilly cream. After three hours, take the chilled custard from the fridge; it will be thick after resting, but don’t worry, stir it with a whisk to make it fluid. Add the whipped cream and continue to stir to incorporate it well with the custard.

• Pour the water, sugar, and liquor into a small saucepan.

  Place the saucepan on the stove and, stirring continuously, heat the syrup until the sugar has dissolved. Turn off the heat and let it cool.

• Place the first layer of sponge cake on a plate, soak the surface with the syrup prepared earlier. Cover generously with the Chantilly cream.

  Take the last remaining layer of sponge cake, turn it over, soak the surface, flip it back, and place it on the cream.

  Cover the entire cake with the remaining Chantilly cream, and sprinkle over the entire surface with the prepared sponge cake cubes.

  Refrigerate to rest for at least two hours.