Ingredients
FOR THE SPONGE CAKE
Large eggs: 5
Granulated sugar: 150 g
Vanilla extract: 1 tsp
All purpose flour: 150 g (sifted)
Cornstarch: 30 g
Fine sea salt: 1 pinch
FOR THE PASTRY CREAM
Whole milk: 500 ml
Lemon zest: 1 strip
Large egg yolks: 4
Granulated sugar: 120 g
Cornstarch: 40 g
Vanilla extract: 1 tsp
FOR THE SYRUP
Water: 100 ml
Granulated sugar: 50 g
Citrus liqueur such as limoncello or orange liqueur: 60 ml
FOR ASSEMBLY
Heavy cream: 250 ml
Confectioner's sugar: 20 g
Traditionally prepared for Festa della Donna on March 8, torta mimosa is a light sponge cake layered with pastry cream and scented with citrus liqueur, finished to resemble the bright yellow mimosa flower that symbolizes the day.
How to make Torta Mimosa
01.
Make the Sponge Cake
- Preheat the oven to 350°F. Line and lightly grease a 20 cm round cake pan.
- In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed for 8 to 10 minutes, until pale, thick, and tripled in volume. The mixture should ribbon when lifted.
- Add the vanilla extract.
- Gently fold in the sifted flour, cornstarch, and salt in batches, using a spatula. Do not deflate the batter.
- Transfer to the prepared pan and smooth the surface. Bake for 25 to 30 minutes, until golden and springy to the touch. A skewer inserted into the center should come out clean.
- Cool completely before unmolding.
02.
Make the Pastry Cream
- In a saucepan, heat the milk with the lemon zest until just steaming. Remove from heat and let infuse for 10 minutes. Discard the zest.
- In a bowl, whisk the egg yolks and sugar until pale. Whisk in the cornstarch.
- Slowly pour the warm milk into the yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened and bubbling. Cook for 1 minute more to eliminate any starchy taste.
- Remove from heat and stir in the vanilla. Transfer to a bowl, cover directly with plastic wrap, and cool completely.
03.
Make the Syrup
- Combine the water and sugar in a small saucepan and bring to a simmer until the sugar dissolves.
- Remove from heat and cool slightly.
- Stir in the citrus liqueur.
04.
Assemble the Cake
- Whip the heavy cream with the confectioners’ sugar to soft peaks. Fold one-third of the whipped cream into the cooled pastry cream to lighten it.
- Slice a thin layer off the top of the sponge cake and reserve. Carefully hollow out the center of the cake, leaving a 2 cm border and base intact.
- Cut the removed sponge and reserved top into small cubes.
- Brush the interior of the cake generously with the liqueur syrup.
- Fill the cavity with the pastry cream mixture and level the surface.
- Spread a thin layer of whipped cream over the entire cake.
- Press the sponge cubes over the top and sides to resemble mimosa blossoms. Chill for at least 2 hours before serving.
- Dust lightly with confectioners’ sugar if desired.
