Mimosa cake to celebrate Women's Day

Preparation

1. We start with the cake. We crack the four whole eggs in a very large bowl and the sugar and beat with a few rods at high speed until the mixture mounts. Then, we add the yolks and continue beating for another minute.

2. Mix the flour with the starch and sift it over the egg mixture. We gently integrate the whole with a wooden spatula with enveloping movements from the bottom up, so that the mixture does not lose volume. This way we will get a very fluffy cake.

3. Pour the dough into two detachable round molds of about 22 cm. in diameter previously greased and floured or well covered with parchment paper. We cook the biscuits in a preheated oven at 190 degrees (if we use a fan, at 175 degrees) for about 30-35 minutes.

4. Once the cakes are ready, we let it cool on parchment paper and a rack.

5. Put the milk and cream in a saucepan and bring to a simmer. We flavor with the seeds of the vanilla pod, which we will have previously removed by opening the berry with a knife.

6. In another saucepan we put the egg yolks and sugar. We beat with some rods to mount. So, we add the sifted flour and mix well. Add the very hot cream and milk mixture to the egg and flour preparation and, stirring constantly, mix.

7. Transfer this saucepan to a low heat and let it thicken, stirring continuously with a wooden spoon or whisk.

8. Let the cream cool off the heat in another container covered with film, so that a "plastic" film does not form

9. Prepare the syrup by dissolving the sugar in a saucepan over medium heat with the water and the liquor until it reduces and thickens slightly. Let it cold down.

10. We mount the cold cream with the rods. When it begins to thicken, it is the ideal time to add the icing sugar to the cream. We refrigerate. When the cream is cold, add the whipped cream, reserving a couple of tablespoons

11. We remove the dark part of both sheets of cake with the help of a sharp knife. Next, we divide each of the two cakes in two. We will chop one of these four halves in turn into very small cubes that will later be used to decorate the cake.

12. We take one of the sponge bases, put it on a tray and bathe it with the syrup.

13. Let it rest for a couple of minutes and spread the cake with a thin layer of the whipped cream that we reserved.

14. On top, we cover with abundant pastry cream. Cover with another sheet of cake, wet again with syrup and cover again with cream and cream.

15. Finally, we put the last layer of cake, cream and cream. Decorate the cake with the sponge cubes and refrigerate for about four hours, covering with film