Italian Mimosa cake

For 12 pieces

For the sponge
6 eggs
150 g icing sugar
75 g wheat flour type 00
75 g cornflour
Grate of 1 organic lemon
1 pinch of salt

For the cream
450 ml milk
6 egg yolks
100 g icing sugar
50 g wheat flour type 00
Mark of ½ vanilla pod
200 g cream
1 tablespoon icing sugar

To soak the cake layers
100 ml water
2 tbsp sugar
2-3 tbsp Grand Marnier

For the sponge mixture, separate the eggs and put the yolks and whites in separate bowls.
Beat the egg yolks with half the icing sugar until foamy, add the lemon zest, mix in the wheat flour and cornflour.
Add a pinch of salt to the egg whites and beat until stiff. Finish beating the egg whites with the other half of the icing sugar.
Now mix this carefully with the egg yolk mixture.
Spread 1/3 of the cake mixture thinly on a baking tray lined with baking paper to a thickness of about ½ cm and bake at 180° hot air for about 5-7 minutes. Remove from the oven and leave to cool slightly. Pour 2/3 of the mixture into a round cake tin and bake at 180° hot air for about 40 minutes.
Remove the baking paper from the thin sponge cake and cut the sponge cake into evenly sized cubes.

Bring the water with the Grand Marnier and sugar to the boil briefly and then leave to cool.

Bring the milk with the vanilla pulp to boil in a saucepan. Meanwhile, whisk the egg yolks with the sugar until creamy, then add the flour. Slowly add the hot milk to the egg mixture while stirring. Reheat everything in a saucepan and thicken for about 1 minute, then leave to cool. In the meantime, whip the cream until stiff and finish with a tablespoon of icing sugar. Now mix the cooled cream with the whipped cream.

Finishing
Divide the cake in two. Soak the cake layers with 2-3 tbsp Grand Marnier sugar water and spread the cream on top. Finally, spread the whole cake with the cream and cover with the sponge cubes.

TIP: Orange juice can be used instead of Grand Marnier. We recommend the famous mimosa cocktail to go with it.