|Liqueur to moisten sponge|
|INGREDIENT ITALIAN PASTRY CREAM||Quantity|
|4 egg yolks|
|1 sachet of vanillin or the grated rind of one lemon|
|Whipped cream||400 ml|
|1 sachet of vanillin|
|Pinch of salt|
|Butter to grease cake tin|
To make the sponge cake: beat the egg yolks with the sugar until creamy; add the flour a little at a time, trying to stop lumps from forming.
Add a pinch of salt and the vanillin. Beat the egg whites until they are stiff then fold into the mixture.
Pour the mixture into a greased cake tin; bake at 180 degrees for about half an hour (static oven). The size of the cake tin is very important for the thickness of your sponge; bear this in mind at the outset, especially if you have to make a cake with several layers.
Make the custard: boil the milk in a saucepan with the vanilla sachet (or lemon zest). Leave to cool. Whip the egg yolks with the sugar in a bowl; add the flour slowly until the mixture is smooth.
Add the milk, stirring constantly, and place over a low heat, continue to stir until the custard has thickened (don’t allow to boil.)
Let it cool down, then mix in the whipped cream.
To fill and decorate the Mimosa cake, wet the sponge cake discs with the liqueur of your choice. Cut out lots of tiny squares of sponge from one of the cake discs and set aside.
Spread the cream over the first disc, place the second disc on top and spread the cream over that one too.
Cover the cake completely with the remaining cream. Stick the sponge cubes all over the surface. Your Mimosa Cake is ready!
Leave in the fridge for at least 3 hours before serving.