"Mimosa" Cake for International Women's Day! Yellow Cake with Vanilla Custard.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Coconut whipped cream is lighter and dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a distinct flavor.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Dried fruit can add sweetness and is often less expensive.

Preheat the oven to 345 degrees Fahrenheit.

Prepare two 8.5-inch springform baking pans by lining them with parchment paper and buttering the sides.

In a stand mixer, combine 4 whole eggs and 1 cup of sugar using the whisk attachment. Mix for 7 to 10 minutes until the mixture doubles in size.

Gradually add 8 egg yolks to the egg mixture and mix for an additional 5 minutes until fluffy.

Sift together 1.5 cups of flour and 1/3 cup of corn starch in a bowl, then add to the egg mixture using a silicone spatula. Mix gently using a churning motion to aerate the batter.

Divide the batter equally between the two prepared springform pans, shaking and turning the pans to spread the batter evenly.

Bake the cakes side by side for 30 to 35 minutes until done. Check for doneness by inserting a toothpick.

For the vanilla custard, in a smaller saucepan, combine 1.25 cups of whole milk and 1.25 cups of heavy cream with 1 teaspoon of vanilla paste. Heat until hot but not boiling.

In a larger saucepan, mix 8 egg yolks, 1 cup of sugar, and 1/2 cup of flour until smooth and thick.

Gradually introduce the hot milk mixture into the egg mixture to avoid cooking the eggs, starting with half a cup and mixing well before adding more.

Heat the custard mixture until it thickens and begins to boil, then remove from heat and cool quickly in a shallow baking dish, covering with plastic wrap touching the surface to prevent a crust.

For the soak syrup, combine 1/4 cup of sugar, 1/2 cup of water, and 3.5 tablespoons of orange liqueur in a small saucepan. Bring to a boil to evaporate the alcohol.

In a small mixing bowl, add 1 cup of heavy cream and mix with an electric mixer until thick. Add 1.5 tablespoons of powdered sugar and continue mixing until stiff peaks form.

Trim the tops and sides of the cooled cakes to remove the crust, ensuring a uniform yellow appearance.

Slice each cake in half to create layers, reserving one layer for the mimosa flowers.

Assemble the cake using a cake ring. Place the first cake layer in the ring and soak with 1/3 of the syrup, then add 1 tablespoon of whipped cream and a layer of custard.

Repeat the layering process with the second cake layer, soaking it with syrup, adding whipped cream, and custard again, finishing with the third layer.

Reserve about 5 tablespoons of custard for frosting the sides of the cake, then cover the assembled cake with plastic wrap and let it soak for 30 minutes.

Cut the reserved cake layer into quarter-inch cubes to represent the mimosa flowers, and let them air dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens