Learn to make the iconic Women's Day dessert of Italy: a luscious Italian Lemon Cake called the Torta Mimosa! This cake features layers of soft sponge #cake (called Pan di Spagna) soaked with limoncello or lemonade and filled with a light, heavenly cream.

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The outside is covered with tiny pieces of sponge cake, designed to mimic the lovely mimosa flowers which bloom early spring, which is why Italians consider this the perfect Women’s Day #dessert! However, it’s also the perfect lemon cake to serve anytime or as a spring or summer dessert.

Here we use a KitchenAid stand mixer to whip the eggs to perfection for the sponge cake (pan di Spagna). If you like step-by-step KitchenAid mixer recipes, you’ll love this video recipe. #kitchenaidstandmixer

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In this PIATTO™ video recipe, we present:

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Italian Lemon Cake | Torta Mimosa, Women’s Day Dessert
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In this video, we’ll show you how to make a sponge cake (specifically a ‘pan di spagna’) with a stand mixer. Our foolproof sponge cake recipe will produce ready-make layers, perfect for assembling a quick layered cake for a birthday or special occasion.

And the filling? We’ll show you how to make a diplomat cream, which is nothing more than a combination of pastry cream and chantilly cream!

Finally, the sponge cake layers are soaked with limoncello. For a non-alcoholic version, replace it with lemonade.

INGREDIENTS

FIRST SPONGE CAKE
eggs — 6 whole
granulated sugar — 1 cup (180 g)
hot water — 3 tbsp
flour — 3/4 cup (90 g)
cornstarch — 3/4 cup (90 g)
lemon zest — from one

SECOND SPONGE CAKE
eggs — 6 whole
granulated sugar — 1 cup (180 g)
hot water — 3 tbsp
flour — 3/4 cup (90 g)
cornstarch — 3/4 cup (90 g)
lemon zest — from one

PASTRY CREAM (for Diplomat Cream)
whole milk — 2 cups (500 g)
eggs — 10 egg yolks (200 g)
vanilla — one vanilla bean pod or 1 tbsp of extract
lemon zest — from one lemon
granulated sugar — 2/3 cup (150 g)
cornstarch — 3.5 tbsp (25 g)
flour — 3.5 tbsp (25 g)

CHANTILLY CREAM (for Diplomat Cream)
heavy cream — 1 cup (250 g)
powdered sugar — 1/4 cup (30 g)
vanilla — 1/4 of a vanilla bean pod or 3/4 tsp extracts

ASSEMBLY
limoncello or lemonade — 1 cup (250 g); as needed
sponge cake — diced into 1/4 inch (1/2 cm)

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TABLE OF CONTENTS
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0:00 - Intro
1:08 - How to Make Sponge Cake (Pan di Spagna)
5:37 - Tips for Making Sponge Cake
8:00 - How to Make Pastry Cream (Custard)
11:01 - How to Make Chantilly Cream
12:51 - How to Make Diplomat Cream (Crema Diplomatica)
14:48 - Assembling the Italian Lemon Cake

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PRODUCTS USED IN THIS VIDEO
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CREDITS
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Production - Piatto LLC

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DISCLAIMERS
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No gear, tools or products were supplied to me for this video.

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