Torta Mimosa (Italian Mimosa cake)

Torta Mimosa is a beloved Italian classic, traditionally baked to celebrate International Women’s Day. The crumbled sponge on top is meant to resemble the small, fluffy yellow blossoms of mimosa (silver wattle), which bloom in early spring across Italy and are gifted to women on 8 March. The cake is layered with a silky custard cream, whipped cream and lightly soaked with citrus syrup. It’s elegant, surprisingly simple to make and absolutely stunning.

Ingredients for the sponge:

• 6 large eggs
• 210 g caster sugar
• 150 g plain flour
• 60 g potato starch (or cornflour)
• a small amount of yellow gel food colouring (optional)

All ingredients should be at room temperature. Sift the flour and starch together.

Separate the egg whites from the yolks. Whisk the whites until stiff peaks form (do not overwhip). Gradually add the sugar, spoonful by spoonful, whisking continuously. Add the yolks one at a time, mixing well after each addition. Add the colouring and mix until evenly incorporated. Gently fold in the sifted flour and starch using a spatula — avoid using a mixer at this stage.

Line the bases of two 23 cm round tins with baking parchment (do not grease the sides). Divide the batter evenly and level.

Bake at 160°C for 20–25 minutes, or until a skewer comes out clean. Immediately after baking, drop each tin from a height of about 30 cm onto the work surface. Allow to cool completely.

Ingredients for the custard cream:

• 6 egg yolks
• 100 g sugar
• 40 g plain flour
• 450 ml milk
• 1 teaspoon vanilla paste or seeds from 1 vanilla pod

Whisk the yolks with sugar until pale and fluffy. Add 50 ml of milk, the flour and vanilla, mixing until smooth.

Bring the remaining milk to the boil. Pour in the yolk mixture and cook, stirring constantly, until thickened like custard. Transfer to a bowl, cover with cling film (touching the surface) and allow to cool, then chill thoroughly (preferably overnight).

Additionally:

• 250 ml double cream (chilled)
• 2 teaspoons icing sugar

Whip the cream with icing sugar until soft peaks form.

For soaking:

• ¼ cup orange liqueur
• ¼ cup orange or lemon juice
• ½ cup water

Mix all ingredients together.

Slice each sponge into two layers (you should have 4 layers total). Remove the darker outer crust. Set aside one layer and cut it into small cubes or crumble it — this will decorate the outside. Shape the remaining layers into a gentle dome if needed by trimming.

Place the first layer on a serving plate and soak with ⅓ of the syrup. Spread with half of the whipped cream and ⅓ of the custard. Add the second layer, soak with half of the remaining syrup, spread with the rest of the whipped cream and half of the remaining custard. Top with the final layer and soak with the remaining syrup. Cover the entire cake with a thin layer of custard cream and press the sponge cubes all over the surface. Chill well.

Dust with icing sugar and decorate with small fresh fruits.

Enjoy!