Torta Mimosa

Start by preparing the sponge cake with which to form the 3 layers of the mimosa cake and the cubes for the topping. Eventually you will need to obtain two 18-cm sponge cakes to divide in half and obtain 4 discs of equal height. 3 you will need for the cake and one to form the cubes.

The preparation of the sponge cake is very easy. Heat 200 grams of sugar with the eggs in a small saucepan, even better in a bain-marie. Bring to a temperature of 45°C (113°F), stirring continuously with a whisk. Use a thermometer to measure the temperature of the eggs. This procedure will help the whipped eggs to incorporate air and make a fluffier sponge cake. Be careful not to go over 45°C (113°F) lest you get a nice omelet.

When the temperature reaches 45°C (113°F), transfer the mixture to the planetary mixer and run on high speed. Whip until you have a nice, light, fluffy egg whip. This will take about 7 to 8 minutes.

Sift the flour directly into the egg whisk and run the planetary mixer again, this time on the lowest speed. Have the flour slowly incorporated into the egg whisk so that the dough does not lose the air incorporated in the previous step.

Butter and flour two 18-cm hooked baking pans and pour half the dough into each.

Bake in a static oven at 180°C (356°F) for 20 minutes. Before baking the sponge cake, do the toothpick test; it should come out dry and clean. Remove from the oven and let the two sponge cakes cool on a wire rack.

Prepare the pastry cream. Whip the egg yolks with the sugar and the black seeds of the vanilla bean until frothy, then add the corn flour and mix well.

Heat the milk and cream together with the vanilla bean (seedless) in a small saucepan. Bring to the boiling point, then remove from the heat and add the whipped eggs without stirring.

Return the saucepan to the heat and, without stirring, wait for the milk to come to a boil again, coating the egg whites that were floating on top. At that point, with a whisk, start stirring again until the cream has reached the right density.

Transfer the pastry cream to a wide, shallow container and cool quickly by placing the container in a larger one with water and ice, then cover the pastry cream by placing food wrap directly on top. This procedure will prevent the formation of the annoying film on the surface. Place the pastry cream back in the refrigerator to complete cooling.

While the cream is cooling, whip the fresh cream in a planetary mixer with the icing sugar. Before whipping the whipped cream, leave the planetary mixer jar in the refrigerator so that it is well chilled and makes it easier for the cream to whip. Run the planetary mixer on high speed for about 5 minutes or until the cream sticks to the whisk. Do not go any further otherwise you will get butter.

Take the pastry cream again and mix it with 3 tablespoons of whipped cream. Mix well with a whisk. Put the whipped cream and pastry cream into two pastry bags with plain or star-shaped beaks and put them in the refrigerator.

Make the syrup that you will need to moisten the cake. Melt the sugar added with the lemon juice and limoncello. Taste the syrup and customize it to your taste. You can make it more or less alcoholic or sugary by adding or removing limoncello (or rum) and sugar.

Wash and clean the strawberries, then chop them into small pieces and set aside.

Take the two sponge cakes back and cut off the golden top from both. You need to cut off just the light golden baked top layer. Instead, leave the baked layer at the base.

Cut each of the two sponge cakes in half into two disks of equal height. You should eventually obtain 4 identical disks, 2 also with the baked base and 2 with both sides open. Set aside one disk with the baked base and use the other 3.

Start with the one with the baked base and, with the help of a kitchen paintbrush, soak it with the drizzle. Soak the sponge cake layers well with the syrup so that the cake is moist inside.

Form a circle with the whipped cream around the entire circumference of the first sponge cake disk.

Fill the whipped cream circle with the pastry cream, again using the pastry bag. Then level the cream with a spatula.

Spread the strawberry pieces inside the pastry cream.

Take the second disk of sponge cake and place it on top of the previous one. Repeat the same procedure as before: soak with the syrup, then form a circle of whipped cream with the pastry cream inside and top with the strawberries.

Take the third disk of sponge cake and place it on top of the other two to close the cake.

Take the kitchen paintbrush back and wet this layer, too, which represents the top of your torta mimosa. Form a new circle of whipped cream and use a spatula to spread it over the entire surface of the cake. If that amount is not enough for the whole cake, add more.

Again using the pastry bag, form strips on the sides of the cake as well, and use the spatula to spread them out so that the cake is evenly coated with whipped cream.

Take back the disk of sponge cake set aside earlier. Cut off the baked part of the base and the darker sides. Then cut it into two halves of equal heights and then into strips. From these cut equal-sized squares. Cut them into small squares otherwise they will not be enough to cover the whole cake and you will have to make more sponge cake. Do not throw away the crumbs that will form during this process; you may need them to cover any holes in the covering.

Take the cake back and cover it evenly on the surface and sides with the sponge cake squares.

Once this step is completed, place your torta mimosa to rest in the refrigerator for 2 to 3 hours so that the filling firms up and the slices can be cut easily.

Take the torta mimosa out of the refrigerator and sprinkle it with icing sugar. Have fun decorating with the remaining strawberries and some edible flowers.