Mimosa Cake

Heat the milk in a small saucepan

In a heavy-bottomed saucepan whisk the eggs with the sugar, the sifted flour and the vanillin

Mix well until the ingredients are combined and add the hot milk

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

Add the cleaned lemon zest and place the saucepan over low heat, stirring continuously until it reaches a boil

Remove the cream from the heat before lumps form and discard the lemon zest

Let it cool and fold in the whipped cream with a little vanilla

Once the cream is ready, begin preparing the syrup

Put the water, the peel of three oranges, the sugar and the 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 layers

Scoop out the lower part of the cake creating a cavity to fill with the Chantilly cream, leaving about one third aside for the covering

Brush both cake layers with the syrup and close with the top layer inverted

Spread the Chantilly cream over the surface and sides of the cake, cover with the crumbled sponge cake crumbs, pressing lightly to make them adhere

Place the cake on a serving tray and keep in the refrigerator until ready to serve