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Torta Mimosa (Italian Mimosa Cake)

Sliced of torta Mimosa on a dessert plate.
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This beautiful and delicious Torta Mimosa, or Italian Mimosa cake, is made with classic sponge cake (Pan di Spagna) and Diplomat cream (Crema Diplomatica), and decorated with sponge cake crumbs resembling yellow mimosa flowers.

Ingredients

Scale

For TWO sponge cakes:

  • 3 large eggs 
  • 6 large egg yolks 
  • 2/3 cup + 2 1/2 tablespoons (180 g) granulated sugar 
  • 1 cup + 2 tablespoons (140 g) all-purpose flour 
  • 3 1/2 tablespoons (36 g) potato starch 

For the syrup:

  • 1/3 cup (75 ml) water
  • 1/4 cup (50 g) granulated sugar
  • 3 1/2 tablespoons (50 ml) Grand Marnier

For Diplomat Cream:

  • 2/3 cup + 4 tablespoons (225 g) whole milk
  • 1/2 cup (115 g) heavy cream
  • 1 vanilla bean
  • 1/3 cup + 2 tablespoons (90 g) granulated sugar
  • 6 medium-sized egg yolks (90 g) see note #1
  • 3 1/2 tablespoons (33 g) cornstarch
  • 2/3 cup + 2 tablespoons (185 g) cold heavy cream

Instructions

  1. Step 1: To make TWO sponge cakes, preheat the oven to 355°F (180°C). Prepare two 8-inch (20 cm) cake pans or springform pans. Butter and line the bottoms and sides of the pans with parchment paper. Using a flour sifter, sift all-purpose flour with potato starch and set aside.
  2. Step 2: Place the eggs and egg yolks at room temperature, and sugar in the large mixing bowl of a stand mixer fitted with a whisk attachment. Beat at medium speed for 10-15 minutes until the mixture doubles in volume and becomes whitish.
  3. Step 3: Add the dry ingredients and gently mix with a rubber spatula, taking care not to deflate the batter. Pour the batter into two prepared tins, dividing the batter equally. Bake in the middle of the oven for 20-25 minutes.

    Pro tip: If you can't bake two sponges simultaneously, whip up two sponges separately: prepare the sponge batter twice and bake each cake separately for optimal results.

  4. Step 4: Make sure the sponge cakes are done by inserting a toothpick into the center. If it comes out dry, the cakes are ready. Take the cakes from the oven, unmold them, remove the parchment, and let them cool completely on a cooling rack.
  5. Step 5: To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil until the sugar dissolves. Remove from the heat, add liqueur, and let the syrup cool.
  6. Step 6: To make Diplomat cream, first, make a pastry cream. In a mixing bowl, whisk together egg yolks and granulated sugar with a hand whisk. Add cornstarch and mix again. Pour milk, cream, and the scraped vanilla seeds into a small saucepan and bring them to a boil.
  7. Step 7: Add the hot milk mixture to the egg yolk mixture, constantly stirring. Pour the preparation back into the saucepan and cook over medium-low heat, constantly stirring, until the cream thickens.
  8. Step 8: Remove the cream from the heat and transfer it to a shallow dish. Cover with plastic wrap in contact with the cream's surface to prevent skin formation. Let the cream cool at room temperature without chilling in the refrigerator.
  9. Step 9: To make the whipped cream, pour the cold cream into the bowl of a stand mixer fitted with a whisk attachment. Whip it at medium speed into soft peaks (not stiff peaks).
  10. Step 10: For the Diplomat Cream, place the pastry cream in a mixing bowl and whip with a hand whisk a few times. Add 1/3 of the whipped cream to the pastry cream, then whisk vigorously. Then add the remaining whipped cream and gently mix with a hand whisk or a rubber spatula from the bottom to the top. Transfer the cream to a pastry bag.
  11. Step 11: To assemble the Mimosa cake, use a long, sharp knife to remove the dark outer crust of the sponge cakes. With a large serrated knife or a cake leveler, cut each cake into two sponge disks: you will obtain four layers of the cake.
  12. Step 12: Cut one of the sponge cake discs into 8-10 mm-wide strips, then into small cubes measuring 8-10 mm on a side. Keep the cake cubes and crumbles for further decoration.
  13. Step 13: Place the bottom layer on a cake board or a serving cake plate and soak it with the sugar syrup using a silicone or pastry brush.

    Pro tip: For a neat appearance, assemble the cake in a high cake ring (or a mousse cake mold) lined with an acetate strip.

  14. Step 14: Use a pastry bag with a cut tip (or a spoon) to spread 1/3 of the cream on the first cake layer. Cover with the second layer of sponge cake and soak it with the syrup. Cover it with another 1/3 of the Diplomat cream. Top it with the last sponge cake disc, and soak it with the syrup. Remove the cake ring if used. Coat the top and sides of the cake with the remaining cream using the rubber or offset spatula.
  15. Step 15: Cover the entire cake with the sponge cake cubes kept aside. Sprinkle it with the remaining sponge crumbs. Refrigerate for 3-4 hours before serving. Dust the top of the cake with icing sugar if desired.

Notes

  1. 90 g egg yolks are approximately equal to 6 raw egg yolks from medium-sized eggs or 1/3 US cup.
  2. Calculate ingredients using this simple cake pan converter to make the cake smaller or larger.
  3. Bake two sponges simultaneously, making sure they fit on the same oven rack next to each other. Otherwise, make one sponge cake at a time.
  4. Don't omit the chilling time: the cake needs to firm up and make it easier to slice.
  5. Use the cake scraps to crumble and make a quick Banoffee cup dessert.
  6. Make-ahead option: Bake the sponge cake in the evening, let it cool, wrap it with cling film, and store it at room temperature overnight. The next day, make the cream and decorate the cake.

Nutrition

Find it online: https://www.bakinglikeachef.com/torta-mimosa-italian-mimosa-cake-recipe/