TASTE / Making Torta Mimosa

This cake originates from 1950s Lazio, where it was named for is resemblance to the delicate fuzzy, yellow flowers of the same name, typically gifted in appreciation and solidarity for the Festa Della Donna, International Women's Day on the 8th March. Torta Mimosa is therefore often created in celebration at this time of the year.

Serves 6-8

Ingredients:

Unsalted butter for greasing

4 free range large eggs (Burford Brown are recommended for their yellow colour)

200g caster sugar

200g 00 flour

1/2 vanilla pod

Lemon zest

300ml whole milk

2 egg yolks

1 heaped tbsp cornflour

2 tbsp caster sugar

250ml cream

15ml limoncello or orange juice

20g caster sugar

65ml water

icing sugar, for dusting

Method:

1. Heat the oven to 140ºC and grease two 9 inch cake tins lined with paper.

2. Separate the eggs.

3. Add sugar to the yolks and whisk until it thickens, then fold in the flour and slowly add vanilla seeds and a little lemon zest.

4. Whisk the whites into peaks before also folding into the mix.

5. Bake the sponges for around 50 minutes on the lower rack until they turn golden in colour.

6. Meanwhile gently heat the milk with the vanilla pod and a large piece of the zest over a low to medium heat, keeping it below boiling point.

7. With a balloon whisk combine the egg yolks with the flour and sugar in a separate bowl and continue to stir well. A splash of the warm milk can be added to stop it separating.

8. Remove the pod and zest from the milk before adding the egg mix and stirring it continuously until it gently reaches boiling point. Continue heating until the custard thickens, up to about 15 minutes, then set it aside to cool.

9. When it has done so, whip the cream until stiff before folding it into the custard.

   
   

10. For the syrup, mix the limoncello or juice with the sugar and water in a small pan, stirring, until the sugar has dissolved. Set aside.

    
    

11. Remove the cakes when they are ready and set on a wire rack to cool, before slicing both horizontally in half with a serrated knife.

12. Chop one of these pieces into cubes of around 0.5 -1cm. Optionally, the other pieces can be shaped a little by removing the crusts for a more organic shape. The crusts can be put into a blender to make crumbs for additional fuzziness in the decoration.

13. Place the first layer of sponge on a plate, spread over a little syrup, then ¼ of the custard. Repeat with two more layers of sponge, syrup and custard.

14. Once arranged in a tower, cover the top and edges of the cake with the remaining custard using a spatula.

15. Decorate with the small sponge cubes and crumbs if you have them. Dust with icing sugar if you’d like a little more sweetness.

16. Cover and chill for around 3 hours before serving.