In Italy men give yellow mimosas to women to celebrate Women’s Day, March 8th, an occasion for men to express love to women, like mothers, wives, girlfriends, daughters, colleagues.
INGREDIENTS:
Sponge Cake: 2 ½ oz all-purpose flour, 2 ½ oz potato starch, 5 oz sugar, 6 eggs
Chantilly Cream: 2 cups milk, 2 eggs, 2 egg yolks, 3 ½ oz sugar, 1 oz all-purpose flour, 1 lemon zest, ½ stick vanilla, 7 oz heavy cream, 1 ¾ oz confectioners sugar
PREPARATION: For the cake, whisk the eggs and sugar in a mixer until firm.
Then mix flour and potato starch.
Once the mixture is ready, pour it into a cake tin, with butter and flour; bake at 325° F for 45 minutes.
Once cooked, let the sponge cakes cool. For the Chantilly cream, mix the whipped cream and the custard. Whip cream and the powdered sugar, before putting it in the refrigerator.
For the custard: cut the vanilla pod, scrape out the seed sand put them in a bowl. Using a potato peeler, take the zest off one lemon. In a pot, bring the milk to the 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, add some warm milka and stir. Pour the remaining milk through a sieve to remove the lemon zest. Put back the mixture over the heat and cook over a low heat for 5 – 10 minutes stirring continuously, allowing it to boil for 2 – 3 minutes. Remove the custard from the heat and allow it to cool. Once cold, fold it in the whipped cream.
To make the syrup: boil a mixture of water and sugar so that the latter dissolves. Remove from the heat and add some Kirsch. When all the ingredients are ready, assemble the cake as described below. Cut one sponge into horizontal layers about 0.4 inches thick. Line a glass bowl about 8 inches in diameter with bands of baking paper.
Arrange a layer of sponge on the bottom of the bowl. Using a small brush soak the sponge with the Kirsch syrup. Spread a layer of Chantilly cream on top of the sponge and cover with another slice of sponge. Repeat the operation for 3 sponge layers. Then, put the cake in the refrigerator and allow it to rest for 30 minutes or so. Cut the second sponge into dices 0.2 – 0.4 inches in size. Turn out the cake onto a plate. Coat the outside of the cake with the remaining cream. Spread the sponge dices over the top of the cake to cover the entire cake.
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