Mimosa Cake — Torta Mimosa

A soft Italian celebration cake made with fluffy sponge cake, silky pastry cream, whipped cream, and tiny golden sponge cubes that resemble mimosa flowers. Serves: 10 Ingredients Sponge Cake • Eggs: 300 g / 10.6 oz • Granulated sugar: 180 g / 6.3 oz • Cake flour or all-purpose flour: 150 g / 5.3 oz • Potato starch or cornstarch: 50 g / 1.8 oz • Vanilla extract: 5 g / 0.18 oz • Fine salt: 1 pinch Pastry Cream • Whole milk: 500 g / 17.6 oz • Egg yolks: 100 g / 3.5 oz • Granulated sugar: 120 g / 4.2 oz • Cornstarch: 45 g / 1.6 oz • Vanilla extract: 5 g / 0.18 oz • Lemon zest: 2 g / 0.07 oz Cream Filling • Heavy whipping cream: 400 g / 14.1 oz • Powdered sugar: 35 g / 1.2 oz Syrup • Water: 120 g / 4.2 oz • Sugar: 60 g / 2.1 oz • Lemon juice or orange liqueur: 20 g / 0.7 oz Method 1. Preheat the oven to 170°C / 340°F. Line two 20 cm / 8 inch round cake pans with parchment paper. Do not grease the sides, so the sponge can rise evenly. 2. Make the sponge cake. Beat the eggs, sugar, vanilla, and salt for 10 to 12 minutes until very pale, thick, and tripled in volume. The mixture should fall like a ribbon from the whisk. 3. Sift the flour and starch together. Add them gradually to the egg mixture, folding gently from bottom to top with a spatula. Work slowly so you do not deflate the batter. 4. Divide the batter between the pans and bake for 25 to 30 minutes, or until golden and springy. Let the cakes cool completely before cutting. 5. Prepare the pastry cream. Heat the milk with lemon zest and vanilla until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk while whisking. 6. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thick and glossy. Transfer to a shallow bowl, cover with film touching the surface, and chill completely. 7. Make the syrup. Boil water and sugar for 2 minutes, then turn off the heat and add lemon juice or orange liqueur. Let it cool. 8. Whip the heavy cream with powdered sugar until soft-medium peaks form. Stir the cold pastry cream until smooth, then fold in about two-thirds of the whipped cream to create a light diplomatic cream. Keep the rest for coating. 9. Trim the dark edges from the sponge cakes. Slice one cake into two layers. Cut the second cake into small yellow cubes or crumbs for the mimosa decoration. 10. Place the first sponge layer on a serving plate. Brush with syrup, spread a generous layer of cream, then cover with the second sponge layer. Brush again with syrup. 11. Cover the top and sides with the reserved whipped cream or a thin layer of the filling. Press the sponge cubes gently all over the cake until fully covered and fluffy. 12. Chill for at least 2 hours before serving. Dust lightly with powdered sugar just before presenting, if desired. Dish type: Dessert Garnish / serving suggestion: Serve chilled on a white cake stand with a light dusting of powdered sugar, a few edible flowers, lemon zest curls, or fresh berries on the side. Notes: For the best texture, let the sponge cool completely before slicing. Do not over-soak the cake; the syrup should make it moist, not wet. Chill the pastry cream well before folding in whipped cream. Time: 45 minutes prep + 30 minutes baking + 2 hours chilling Difficulty: Medium Calories: about 430 kcal per serving Please refer to our channel Info page for full safety and usage notes. If you like simple recipes, subscribe to WhatsRecipe and activate the notification bell!    / @whatsrecipe   #MimosaCake #TortaMimosa #ItalianDessert #SpongeCake #PastryCream #CelebrationCake #WomensDayCake #HomemadeCake #ElegantDessert #WhatsRecipe