Ingredients:

  • 6 Large Eggs (Room temperature)
  • 170 g Granulated Sugar
  • 140 g All-Purpose Flour (Sifted)
  • 50 g Unsalted Butter, melted and cooled
  • 1/4 tsp Salt
  • 480 ml Whole Milk
  • 4 large Egg Yolks
  • 115 g Granulated Sugar
  • 30 g Cornstarch
  • 1 tbsp Vanilla Bean Paste or Extract
  • 28 g Unsalted Butter, diced and cold
  • 120 ml Water
  • 60 g Granulated Sugar
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Orange Liqueur (Optional)
  • 2 tbsp Icing (Confectioners') Sugar (For dusting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the bottom of two 8-inch cake pans with parchment paper. Combine eggs and sugar in a heatproof bowl over a simmering saucepan (bain-marie). Whisk constantly until the mixture is warm to the touch (around 110°F/43°C).
  2. Transfer the mixture to a stand mixer. Whip on high speed for 8-10 minutes until the volume has tripled and the batter forms a 'ribbon' when lifted.
  3. Sift the flour and salt over the egg mixture in three additions, gently folding with a rubber spatula until just combined. Temper the cooled melted butter by mixing a spoonful of batter into it, then gently fold this back into the main batter. Divide the batter evenly between the two pans.
  4. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Cool cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  5. Gently heat the milk and vanilla in a saucepan until just simmering. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and smooth.
  6. Slowly ladle the hot milk into the egg mixture while whisking vigorously (to temper the eggs). Return the entire mixture to the saucepan. Cook over medium heat, whisking continuously, until the cream thickens significantly and comes to a robust boil for 30 seconds.
  7. Remove from heat and immediately whisk in the cold diced butter until glossy. Pour the cream into a clean, shallow dish, cover the surface directly with cling film, and chill for at least 2 hours until very firm.
  8. Make the Syrup: Combine water, sugar, and lemon juice in a small pot and boil until sugar dissolves. Stir in the optional liqueur and set aside to cool.
  9. Prep the Sponge: Take one cooled Genoise layer. Slice off the top layer to flatten it, then cut the remaining layer horizontally in half, creating two thin discs. Take the second full Genoise layer, trim the crusts, and cut the entire cake into small, pea-sized cubes (the 'Mimosa blossoms').
  10. Assemble: Place the first sponge disc onto your serving plate. Brush generously with the cooled syrup. Whisk the chilled pastry cream briefly to loosen it. Spread half of the cream evenly over the first disc.
  11. Place the second sponge disc on top, brush with syrup, and spread the remaining pastry cream over the top. Use any remaining cream to lightly coat the sides of the cake.
  12. Press the reserved cake cubes all over the top and sides, ensuring the entire surface is covered in yellow 'blossoms.' Chill the assembled cake for a minimum of 1 hour to set the structure. Dust with icing sugar just before serving.