Torta Mimosa

Torta Mimosa

for the sponge cake

  • 1/2 cup all-purpose flour
  • 1/2 cup potato starch (flour)
  • 3/4 cup sugar
  • 6 eggs

For the chantilly cream

  • 2 cups milk
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup sugar
  • 3 T. all-purpose flour
  • 1 lemon zest
  • 1/2 stick vanilla
  • 1 cup heavy cream, whipped (I would add another 1/2 cup)
  • 3/4 cup confectioners sugar

For the syrup  (You really only need to make half of this amount)

  • 1 cup water
  • 1/2 cup Kirsch (dry cherry liqueur)
  • 1/2 cup sugar

To make sponge cake, whisk the eggs and sugar in a mixer until firm. Then gently fold in, little by little, the all-purpose flour and potato flour, sieved together, using a spatula. Once the mixture is smooth, pour it into two  8 inch cake tins that have been buttered and floured. Bake at 325 degrees f. for 45 minutes. Once cooked, allow the cakes to cool.

To make the chantilly cream, mix the whipped cream with the confectioner’s custard. To make the confectioner’s custard, cut the vanilla pod lengthwise, scrape out the seeds and put into a bowl. Using a potato peeler, take the zest from a lemon, being careful not to take any of the white part underneath. In a pot, bring the milk to a boil with the vanilla seeds and the lemon zest. As soon as the milk starts boiling, remove from heat. In a bowl, whisk the eggs and yolks with the sugar. Add the flour, previously sieved, and mix well.

Once the mixture is smooth, dilute it with a bit of warm milk, stirring while adding. Pour the remaining milk through a sieve to remove the lemon zest. Put the mixture back over the heat and cook for 5 to 10 minutes, stirring continuously, allowing it to boil for two to three minutes. Remove the custard from the heat and allow it to cool. Once cold, fold in the whipped cream.

To make the syrup, to be used to soak the cake, bring to a boil a mixture of water and sugar so that the latter dissolves. Once dissolved, remove from the heat and add some Kirsch.

Assemble the cake as follows:

  • Cut the sponge cakes into horizontal layers
  • Line a glass bowl about 8 inches in diameter with bands of baking paper or plastic wrap. Arrange a layer of sponge on the bottom of the bowl
  • Using a small brush soak the sponge cake with the Kirsch syrup
  • Spread a layer of the cream on top of the sponge and cover with another slice of sponge.  Repeat the operation for three sponge layers, but reserve about 1/4 of the filling that you will need to cover the outside. Then, put the cake in the refrigerator and allow to rest for 30 minutes or more.
  • With the last layer of sponge cake, trim the brown edges and crust. Cut into small pieces and crumble more finely with hands, if desired.
  • Take the cake from the refrigerator and flip the cake onto a cake plate
  • Coat the outside of the cake with the remaining cream.
  • Spread the pieces of broken-up sponge cake all over the cake.