An exceptionally delicate Mimosa cake in the Italian style is a treat specifically served for International Women’s Day!
Ingredients
Sponge cake
- Sugar, 100g
- Eggs, 6
- Butter, 15g
- All-purpose flour, 170g
- All-purpose flour, 40g
- Cornstarch, 20g
- Rapeseed oil, 2 tablespoons
- Baking powder, 1 teaspoon
- Grated lemon zest, 2 tablespoons
- Lemon juice, 2 tablespoons
Custard cream
- Sugar, 220g
- Vanilla, 3g
- Cornstarch, 20g
- Cornstarch, 80g
- Whole milk (3.2%), 500ml
- 30% cream, 100ml
- Eggs, 6
Syrup
- Sugar, 50g
- Orange liqueur, 2 tablespoons
- Orange juice, 100ml
Additional
- Powdered sugar, 50g
- Lemon, 1
- 30% cream, 300ml
- Fresh mint leaves, 2g
Preparation
Chill the cream in the refrigerator for several hours (preferably overnight) until very cold. When sufficiently cold, transfer it to a bowl and whip until stiff peaks form. Preheat the oven to 170°C.
Separate egg whites from yolks and beat the whites in a mixing bowl on medium speed, gradually adding sugar. Once the whites are stiff and glossy, slowly add the egg yolks. Beat until smooth and homogeneous. Sift all-purpose flour, cornstarch, and baking powder into the egg mixture. Gently but decisively fold them in with a spatula. Add grated lemon zest, lemon juice, and oil. Mix well.
Pour the batter into a buttered and floured cake pan. Smooth the top gently. Bake for about 40-45 minutes in an oven preheated to 170°C. To ensure a level sponge cake, you can invert it while still warm if it’s uneven. Let the sponge cake cool completely.
Heat 400ml of milk in a saucepan over low heat; reserve 100ml for later use. In a bowl, combine egg yolks with sugar and vanilla seeds. Add the vanilla pod to the milk as it heats up. Whisk the egg yolks and sugar until well combined. Add cornstarch and flour. Mix to eliminate lumps. Add the reserved cold milk. Mix again.
Pour the hot milk mixture into the egg mixture. Stir well and return everything to the saucepan. Heat over low heat, stirring constantly, until the mixture thickens and becomes a thick custard. Remove the custard from the heat, continue stirring for a while, then transfer it to a large bowl and let it cool. Once the custard is cooled, fold in the whipped cream.
In a saucepan, combine orange juice and sugar. Bring to a boil and cook for a while until the juice slightly thickens, resembling syrup. Let it cool. Add orange liqueur. Mix.
Trim the cooled sponge cake’s uneven top and slice it into 4 layers of equal thickness. Set aside the cake trimmings for later use. Line a bowl with plastic wrap, ensuring it covers every part.
Match the first sponge cake layer, which will be the bottom of the cake, to the bowl’s diameter – if it’s slightly wider, gently trim its edges. Cut the second layer using a slightly smaller dish (like a medium-sized plate), and the third and fourth layers, which will go on top of the cake, using small bowls. Set aside the cake trimmings for later use.
Spread a small portion of custard into the lined bowl. Place the smallest sponge cake layer on top of the custard layer and drizzle it with orange syrup using a pastry brush. Repeat these steps until you use all the custard and sponge cake layers. Place the layered cake bowl in the refrigerator for at least 2-3 hours, preferably overnight. Cut off the baked edges of the reserved sponge cake and cut the light part into cubes.
Invert the chilled cake onto a wide board and remove it from the bowl. Spread whipped cream over the cake from all sides. Gently smooth out the cream layer with a flat spatula.
Attach sponge cake cubes to the cream layer, lightly pressing them in. Carefully transfer the cake to a serving platter. Decorate with fresh mint leaves and lemon slices.
