Mimosa Cake

Heat the milk in a small saucepan

In a thick-bottomed saucepan, beat the eggs with the sugar, sifted flour, and vanilla

Stir carefully until the ingredients are combined and add the hot milk

Perform this last operation by stirring quickly with a whisk, otherwise the hot milk could curdle the eggs

Immerse the clean lemon peel and place the saucepan over low heat, stirring continuously until it reaches a boil

Remove the cream from the heat before lumps form and remove the lemon peel

Let it cool and add the whipped cream with a bit of vanilla

Once the cream is prepared, start making the syrup

Put the water, the peel of three oranges, sugar, and liqueur in a pot and boil for 10 minutes

Remove the orange peels from the mixture and let it cool

Cut the sponge cake into two horizontal discs

Hollow out the bottom part of the cake to form a cavity in which to place the chantilly cream, leaving about a third aside for the topping

Brush the syrup on the two parts of the cake and close with the inverted top disc

Spread the chantilly cream on the surface and sides of the cake, cover with crumbled crumbs, pressing lightly to make them adhere

Place the cake on a tray and keep it in the fridge until ready to serve