How to make
For the layers, separate the yolks from the egg whites and beat the yolks with the sugar until you get a smooth and fluffy cream. Add the flour that you've sifted with the baking powder and starch.
Separately, beat the egg whites into hard snow with a pinch of salt and carefully stir them into the yolk mixture using a wooden spoon or spatula. In a small round tray with a diameter of 4″ (10 cm), covered with baking paper and lightly greased, pour some of the mixture up to a height of about 1″ (3 cm) from the bottom of the tray.
Smooth out the remainder of the mixture into a large rectangular tray (a standard one for ovens), that you've also covered with baking paper and greased. Bake the two layers in a preheated oven at 360°F (180 °C) for 15-20 minutes (or until ready), or at 320°F (160 °C) for 45 minutes. Then allow them to completely cool. For the Pasticcera cream, beat the egg yolks with some of the sugar until you get a fluffy cream and add the flour and starch.
Put the milk to heat up with the scraped vanilla pod. Take 1-2 ladles of the warm milk and gradually beat them into the yolk mixture. Then pour the entire mixture into the rest of the milk while stirring constantly.
Return it to the stove, stir until the cream thickens. Allow it to cool completely and mix it in with the pre-beaten to snow cream. Alternatively, while assembling the cake, you can alternate Pasticcera cream and beaten cream, without blending them into one.
For the syrup, heat the water with the sugar and add some rum to the thus made sugar syrup. Lightly grease a large bowl and cover it with foil that also needs to be greased. Arrange one strip of the layer on the bottom evenly, you can cut into smaller strips or pieces if you like, then syrup it and top it with the cream, place the next layer, then syrup, cream, and repeat until finished.
Lightly press the cake each time to avoid air pockets. Put the arranged Mimosa cake in the refrigerator for 30 minutes. Cut the separately baked small layer into small cubes. Invert the cooled cake over onto a tray and then spread evenly with the remaining cream.
Decorate the top of the Mimosa cake with the baked layer cubes to cover the entire surface.
