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Step 1
Make the two sponges. Break 4 eggs into a big bowl (or a mixer bowl). We recommend breaking each egg into a separate glass and then add to the bowl to avoid poor quality. Add the sugar and whisk at high speed of a mixer till pale and at least doubled, about 10 mins.
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Step 2
Meanwhile, separate the 8 yolks. After 10 mins have passed, add the yolks one by one, whisking all the time. You may reduce the speed slightly when adding the yolks, but then increase it again. As a result you should have pale, fluffy and airy mixture which is 3-4 times bigger than before whisking.
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Step 3
While the eggs are being whisked, sift the flour with starch twice (you may sift them once into a separate bowl and then sift just into the bowl). Add the flour mixture (in 2-3 portions) into the whisked eggs, mixing carefully after each go, folding the mixture from the edges to the centre, thus giving more air to it. However, don’t do it too long, or you will lose the fluffiness. When you have smooth mixture without lumps, stop mixing.
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Step 4
Preheat the oven to 180°C. Prepare 2 baking forms (22-24 cm in diameter), grease them with butter and dust with some flour. Divide the sponge mixture between the 2 forms. One of them will make the cake; the other will be used for decoration.
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Step 5
Bake the sponges for about 30 mins. Check the doneness with a toothpick – it should come out dry. Turn the cooked sponges onto the rack and let cool. After that, wrap them into a clingfilm and leave overnight or at least for 5-6 hours.
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Step 6
Prepare the pastry cream. We use only egg yolks for it, and that is the main difference from custard. Combine the milk and 300 ml cream in a thick-bottomed pan, add the vanilla seeds (or use vanilla extract). Heat but do not let it boil. In a separate bowl combine the yolks and sugar, add the flour and mix till smooth. Add a ladle of hot milk into the mixture, mix well.
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Step 7
Return the milk and eggs mixture to the pan with the milk and cook, constantly stirring. As soon as it is thick, it is done and can be removed from heat. It should be smooth and have no lumps.
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Step 8
Transfer the cream to some wide plate and let cool completely, covered with a clingfilm to prevent crusting.
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Step 9
When the cream is completely cooled, whisk the remaining 200 ml whipping cream with the icing sugar. Transfer the cream into a big bowl. Reserve 3 tbsp whipped cream, add the rest in small portions into the pastry cream, mixing carefully so that the air is preserved.
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Step 10
Put the cooked cream into the fridge.
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Step 11
Prepare the sponges. Using a sharp knife or a string cut the first sponge into 3 parts. The sponge is bright yellow because we have used a lot of yolks.
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Step 12
Cut off the crust from the second sponge and then dice it (the finer, the better). Be careful as the sponges are very delicate and fluffy.
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Step 13
Prepare the syrup. Heat the water in a small pan, add the sugar and cook till fully dissolved. Remove from heat, transfer to a bowl and add the liqueur (preferably orange, like Cointreau). Let cool and start assembling the cake. Put the first sponge layer onto a dish and soak it generously with the syrup.
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Step 14
Spread a thin layer of cream (1/2 of the total amount) so that it covers the top of the sponge.
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Step 15
Divide the pastry cream into 3 parts. Spread 1/3 of the cream over the sponge, cover with the second sponge layer, soak it in the syrup, spread another thin layer of the whipped cream and then ½ of the remaining pastry cream.
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Step 16
Cover with the last sponge layer and spread the remaining pastry cream over the surface of the cake, including the sides.
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Step 17
Decorate the cake with the sponge cubes – they stick perfectly.
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Step 18
Refrigerate the cake for 3-4 hours, preferably overnight and serve the next day! Sprinkle with a little icing sugar before serving.
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Step 19
Italian torta mimosa is done! Enjoy your meal!
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Русская версия 
