Torta Mimosa
An iconic Italian lemon cake with layers of sponge cake soaked in limoncello and filled with a light custard.
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- •6 Eggscold
- •Granulated sugar
- •1 Lemon zest
- •Cornstarchsifted
- •Floursifted
- •2 cups Milkfor custard
- •1 Vanilla beanseeds and pieces
- •10 Egg yolks
- •Heavy whipping creamcold
- •30 g Powdered sugar
- •100 ml Limoncello(optional)or lemonade/pineapple juice for non-alcoholic version
- 1
Preheat oven to 350°F (175°C).
5 min
- 2
Whip 6 cold eggs with granulated sugar and lemon zest, adding 3 tbsp hot water.
15 min
- 3
Sift cornstarch and flour together.
2 min
- 4
Fold sifted flour mixture into whipped eggs gently.
5 min
- 5
Spread batter into a 15x12 inch pan lined with parchment paper.
3 min
- 6
Bake sponge cake for 15 minutes.
15 min
- 7
Cool cake in the oven with the door cracked open for 5 minutes.
5 min
- 8
Cut cake into layers and cubes for decoration.
10 min
- 9
Make custard by combining sugar, cornstarch, flour, and egg yolks. Heat milk with vanilla bean, then temper eggs with hot milk.
10 min
- 10
Cook custard until thickened, then cool in an icy bowl.
10 min
- 11
Make chantilly cream by whipping heavy cream with powdered sugar and vanilla.
5 min
- 12
Combine custard and chantilly cream to make diplomat cream.
5 min
- 13
Assemble cake by soaking layers with limoncello and layering with diplomat cream.
10 min
- 14
Decorate cake with sponge cake cubes to resemble mimosa flowers.
10 min
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