Classic Mimosa Cake
Ingredients
For the Sponge Cake:
6 eggs
200 g sugar
200 g flour
1 teaspoon vanilla (optional)
A pinch of salt
1 teaspoon baking powder (optional)
For the Pastry Cream:
500 ml milk
4 egg yolks
150 g sugar
50 g corn starch (or flour)
1 teaspoon vanilla
20 g butter
For the Whipped Cream:
300 ml fresh cream
2 tablespoons icing sugar (optional)
For the Decoration:
Sponge Cake Cubes (obtained from the Sponge Cake itself)
A little liqueur (such as rum, Marsala or other, optional) to soak the Sponge Cake
Instructions
Preparing the Sponge Cake:
Preheat the oven to 180°C.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the vanilla and a pinch of salt.
Sift the flour (and baking powder, if using) and gently fold it into the egg mixture, stirring from the bottom up so as not to deflate the mixture.
Pour the mixture into a greased and floured cake pan.
Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool completely on a wire rack.
Making the Pastry Cream:
Heat the milk in a saucepan until just below boiling.
In a bowl, beat the egg yolks with the sugar until light and fluffy.
Add the cornstarch and mix well.
Slowly pour the hot milk over the egg yolk mixture, stirring constantly.
Put everything back in the saucepan and cook over medium heat, stirring, until the cream thickens.
Remove from heat, add vanilla and butter, stirring until completely absorbed.
Cover with cling film and let cool completely.
Preparation of Whipped Cream:
Whip the fresh cream (adding icing sugar if desired) until firm.
Assembling the Cake:
Cut the sponge cake into three horizontal discs.
If desired, prepare a syrup by mixing the liqueur with a little water and sugar.
Place the first disc on a serving plate and moisten it lightly with the syrup.
Spread a layer of custard and add a little whipped cream.
Repeat with the second disc.
Cover with the third disc and cover the entire cake with the remaining whipped cream.
Cut the remaining sponge cake into cubes and use them to decorate the surface and sides of the cake, creating the “mimosa” effect.
Leave to rest in the refrigerator for at least an hour before serving.
