Mimosa cake

On the occasion of Women's Day I wish you all the best and I am writing to you how to prepare the mimosa cake which takes its name from the yellow flowers you see in the gardens in this period. In fact, the decoration is reminiscent of the mimosa flower. Now I turn to the description of the ingredients to prepare this soft and fragrant cake.

Lactose is present in the ingredients so for those who are lactose intolerant it is recommended to take a tablet of Lactosolution lactase enzyme 15 minutes before eating this delicious mimosa cake.

Ingredients for 8 people

For 2 sponge cakes

• 250 g of sugar
• 140 g of flour 00
• 120 g of potato starch
• 8 eggs at room temperature
• 2 vanilla pods
• 1 pinch of fine salt

For the cream

• 450 ml of milk
• 150 ml of fresh liquid cream
• 160 g of sugar
• 8 yolks
• 60 g of corn starch

For the cream

• 300 ml of fresh liquid cream
• 35 g of powdered sugar

For the wet

• 130 ml of water
• 75 g of sugar
• 70 ml of Grand Marnier

To decorate

• Powdered sugar

Preparation

1. Make 2 sponge cakes. Beat the eggs in a bowl. Score the vanilla pods. Extract the seeds and add them to the eggs. Add a pinch of salt and slowly add the sugar while continuing to mix until you get a smooth and homogeneous mixture. Put a colander on the bowl and add the flour and starch to sift and incorporate them into the dough. When the dough is homogeneous pour it into two cake tins. Bake in a preheated oven at 160 degrees for 50 minutes. Let the 2 sponge cakes cool before removing them from the tins.
   
   
   
   
2. Make the cream. Put the milk, cream and egg yolks in a saucepan. Stir with a fork. Add the sugar and cornstarch and mix. Turn on the heat and continue stirring until the cream has thickened. When it is ready, remove the cream from the saucepan and let it cool.
3. Pour the liquid fresh cream into a bowl and add the icing sugar. Whip the cream with a whisk.
4. Then add a part of this cream to the previously prepared cream. The rest will be used to decorate the cake. Mix everything and pour into a pastry bag.
5. Put the water, sugar and liqueur in a saucepan and stir until it comes to a boil. Then turn off the heat and let the resulting syrup cool.
6. Cut the 2 sponge cakes in the center to obtain 4 pieces.
7. Take the first piece of sponge cake, wet it with the syrup and then spread the cream on top. Add the second piece and third piece of sponge cake by repeating the procedure.
8. Take the fourth piece of sponge cake and remove the brown part of the crust. Cut the rest into cubes.
9. Spread the cream around the edges of the cake and onto the surface. Decorate the cake with the sponge cake cubes and sprinkle with icing sugar.
10. Put the cake in the fridge for 3 hours before serving.
11. If you prefer, you can decorate the cake by adding pieces of pineapple to the inside and outside of the cake.
12. After this long preparation it is time to enjoy the cake.