Mimosa cake

Music

1. To make the Genoese sponge cake we preheat the oven to 180º. We put the butterfly on the blades and add the eggs and sugar to the glass. We program 6 minutes, 37º, speed 5. Once the time is finished, we go back to programming 6 minutes, speed 5 but now without temperature.

2. We add the flour, sifting it, and program 4 seconds, speed 3. We put our dough in a mold (previously greased) of 18 cm in diameter. Bake at 180º for approximately 35 minutes.

3. To whip the cream we have to make sure that our glass is cold. We will wash it in cold water or we can even put it in the refrigerator for a little while. We put the butterfly in the glass. We add the cream and we mount it in speed 3 1/2. We do not schedule time and we stop the machine when we see that it is mounted. We take it out and reserve it in a bowl.

4. We wash the glass and prepare the pastry cream. We put the sugar, milk, cornstarch and eggs in the glass (no longer butterfly). We program 6 minutes, 90º, speed 1. We take out and let cool, first at room temperature and then in the refrigerator.

5. Now we prepare the syrup. In the clean glass we put the water, the sugar and the lemon juice. Here we can add a few teaspoons of liquor if we see fit (depending on the diners). We program 7 minutes, 100º, speed 2. Let cool.

6. When everything we have done is cold it will be time to assemble the cake. With a knife we ​​cut the upper part and reserve it. Now we have to empty the base, leaving a thin base and also the sides. We can do this with a lace.

7. 

8. What we take out of the cake we put in the clean and dry Thermomix glass. We program 5 seconds, speed 3 (those will be the crumbs that will cover the cake).

9. We take the reserved syrup and, with a spoon, we bathe the base of the cake and also in what will be the "lid".

10. Now we prepare the filling. In a bowl we delicately mix the cream with half of the pastry cream that we have made (already cold). We fill the hole in our base with this cream.

11. We cover with the "lid".

12. The other half of the pastry cream that we have reserved is used to cover the outside of the entire cake, both the top and the sides. We are putting our Genoese sponge cake crumbs on that cream, you will see that they adhere without difficulty.

13. We reserve in the refrigerator until serving time.