Torta Mimosa (Italian Mimosa Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Two soft sponges, one split into layers and one diced into golden cubes, are joined with a light pastry cream and whipped cream. The cubes mimic the yellow mimosa flower. Makes 10 slices in about 4 hr 45 min.

Prep 60 min

Cook 45 min

Cooling 3 hr

Total 4 hr 45 min

Yield 10 slices

Ingredients

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slices

6 (300 g)eggs, room temperature
1 cup (200 g)granulated sugar, for the sponge
1 ¼ cups (150 g)all-purpose flour
6 tbsp (50 g)potato starch or cornstarch
2 cups (500 ml)whole milk
5 (90 g)egg yolks
⅔ cup (120 g)granulated sugar, for the pastry cream
⅓ cup (45 g)cornstarch
2 ½ tsp (5 g)lemon zest
1 ½ tsp (8 ml)vanilla extract
1 cup (250 ml)heavy cream, cold
3 ½ tbsp (25 g)powdered sugar
7 tbsp (100 ml)water
¼ cup (50 g)granulated sugar, for the syrup
3 ½ tbsp (50 ml)orange liqueur or orange juice

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Instructions

Heat the oven to 350 F (175 C). Grease and line two 8-inch round pans.
Beat the eggs and sugar 8 to 10 minutes until very thick and pale. Sift in the flour and starch and fold gently. Divide between the pans.
Bake 22 to 25 minutes until golden and springy. Cool completely and trim the dark crust from the tops and sides of one sponge.
For the pastry cream, heat the milk with the zest until steaming. Whisk the yolks, sugar and cornstarch, whisk in the hot milk, return to the pan and cook, stirring, until it boils and thickens. Boil 1 minute, stir in the vanilla and chill with plastic pressed on the surface.
Whip the cream with the powdered sugar to stiff peaks, loosen the cold pastry cream with a whisk and fold in most of the cream, saving about 6 tablespoons.
Simmer the water and sugar until dissolved, cool and stir in the liqueur. Split the untrimmed sponge into two layers.
Place one layer on a plate, brush with syrup, spread with a third of the cream. Add the second layer, brush with syrup and cover the top and sides with the remaining cream.
Dice the trimmed sponge into 1/2-inch cubes and press them all over the cake. Chill at least 3 hours.

Tips

Use cold, very smooth pastry cream.
Trim off the crust for the brightest yellow cubes.
Dry the cubes in a low oven 10 minutes if you want them less soft.
Cook the pastry cream until it boils and thickens (egg yolks fully cooked), keep the finished cake cold, and eat within 2 days.

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Recipe FAQ

How long does it take to make torta mimosa (italian mimosa cake)?

Plan on 60 minutes of prep and 45 minutes of cooking, plus 3 hours to chill. The recipe makes 10 slices.

How should I store torta mimosa (italian mimosa cake)?

Keep refrigerated up to 2 days.

Can I make torta mimosa (italian mimosa cake) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1.5 tsp vanilla extract (8 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

An Italian sponge cake filled with custard cream and covered in sponge cubes to look like mimosa blossoms, traditionally served for Festa della Donna on March 8. Serve it with prosecco or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

430 Calories / serving

16.1g Fat

60.2g Carbs

9.1g Protein

43.6g Sugar

Whole recipe (10 servings): ~4300 cal · 161g fat · 602g carbs · 91g protein · 436g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.