Ingredients:

  • 6 Large Eggs (room temperature)
  • 3/4 cup (150 g) Granulated Sugar
  • 1 cup (120 g) All-Purpose Flour, sifted
  • 1 tsp Vanilla Extract
  • Pinch Fine Sea Salt
  • 2 cups (480 ml) Whole Milk
  • 6 Large Egg Yolks
  • 1/2 cup (100 g) Granulated Sugar
  • 4 Tbsp (40 g) Cornstarch
  • 1 tsp Lemon Zest, finely grated
  • 1 tsp Vanilla Bean Paste
  • 1 cup (240 ml) Heavy Cream (35%), whipped
  • 1/2 cup (120 ml) Water
  • 1/4 cup (50 g) Granulated Sugar
  • 3 Tbsp (45 ml) Limoncello or fresh lemon juice

Instructions:

  1. STAGE 1: Make the Pastry Cream (Crema Pasticcera). Combine milk, lemon zest, and vanilla in a saucepan. Bring just to a simmer over medium heat, then remove immediately.
  2. In a separate bowl, whisk egg yolks and sugar until pale and creamy (ribbon stage). Whisk in the cornstarch until fully combined.
  3. Slowly pour the hot milk mixture into the egg mixture while continuously whisking (tempering). Return the entire mixture to the saucepan. Cook over medium-low heat, whisking constantly, until the cream thickens significantly and boils for 30 seconds.
  4. Strain the cream through a fine sieve into a bowl. Cover the surface directly with plastic wrap and chill completely in the fridge for at least 2 hours.
  5. STAGE 2: Bake the Pan di Spagna. Preheat oven to 350°F (175°C). Grease and line the bases of two 9-inch springform pans. In a stand mixer, whisk the room-temperature eggs, sugar, and salt on high speed for 10–12 minutes until the mixture is very thick and holds a ribbon.
  6. Gently sift and fold the flour into the egg mixture in three additions using a rubber spatula, being careful not to deflate the air. Add vanilla. Divide the batter evenly between the two pans.
  7. Bake for 25–30 minutes, or until a skewer inserted comes out clean. Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. STAGE 3: Syrup and Finishing the Cream. Combine water and sugar in a small pan. Heat until the sugar dissolves. Remove from heat and stir in the limoncello or lemon juice. Let cool.
  9. Once the pastry cream is fully chilled, whisk the heavy cream to stiff peaks. Gently fold the whipped cream into the chilled pastry cream to create Crema Diplomatica.
  10. STAGE 4: Assembly (The Mimosa Effect). Take one cooled sponge cake, remove the top crust, and cut the entire cake into small, uniform cubes (about ½-inch/1 cm). Set aside.
  11. Take the second sponge cake (the base layer) and slice it horizontally into two equal layers. Place the bottom layer onto a serving plate and brush generously with half of the soaking syrup.
  12. Spread about two-thirds of the finished pastry cream evenly over the soaked base layer. Top with the second base layer. Brush this top layer generously with the remaining syrup.
  13. Use the remaining pastry cream to cover the top and sides of the entire assembled cake thinly (crumb coat).
  14. Gently press the reserved sponge cake cubes all over the top and sides of the cake, ensuring full coverage to achieve the 'mimosa flower' effect.
  15. Chill the finished Torta Mimosa for at least 1 hour before serving to set the cream. Dust lightly with icing sugar before slicing.