whole milk, 1+1/5 cup
fresh cream, 1+1/5 cup
eggs, 8
granulated sugar, 1 cups
sugar, 1 cup
1 vanilla bean
pineapple juice, a bit more than 1 cup
pastry flour, 2 cups
potato starch, 1 tbsp


Take 4 eggs, whip with a fork and pour into a bowl along with 100 grams of sugar; with the aid of a shaker mix well the ingredients for more than 10 minutes in order to obtain a compound looking frothy. Together with the egg, add just 150 grams of flour and a tablespoon of potato starch and mix them gently with a spoon.
Put the dough into two pans with a diameter of 24 cm already buttered and bake in oven at 180° for about 30 minutes. After this period, put these sponge cakes out of the oven, let them cool and place them on two serving plates. Now switch to the preparation of the filling of the Mimosa cake. For the custard cream, first pour the milk and the cream in a saucepan and bring to a boil over moderate heat.
In the meantime, take another pot where you can add 4 egg yolks, the remaining amount of sugar, 50 grams of flour and the seeds of the vanilla bean: mix together with a wooden spoon. After a few minutes, put this mixture into the saucepan containing the milk and the cream. Put the pan back on the stove over medium heat and let all thicken paying close attention not to let the cream burn. Pour the mixture that it’s in the pan in an airtight container and store in the fridge. Eliminate from both sponges the flyover. Cut the sponge cake into 3 disks and cut into small squares of the three. Now take a dish of very large and round dimension and put a disc of intact sponge cake, wet it with the pineapple juice and then spread the custard cream. Repeat the last action using the two remaining disks made of the other sponge cake. Cover finally the outer surface of the cake with the remaining cream and decorate with the cubes of sponge cake that you cut earlier. Finally put the cake in the refrigerator and let it cool for a couple of hours.

Thanks to:Cucinare Dolci