How to make
Crack the eggs into a bowl, add the sugar and beat with a mixer into a fluffy cream. Add 4 tablespoons of flour sifted with a pinch of salt to it. Flavor with a pinch of vanilla. Line a 8″ (20 cm) detachable cake tin with a piece of paper.
Pour the cake layer mixture and bake the cake base at 370°F (190°C) in a preheated oven, until it aquires a golden brown color. Remove the prepared cake layer from the mold and cool it. Carefully carve out the cooled cake, by leaving a 0.8″ (2 cm) border on the sides. You will use the crumbs to decorate the cake.
Prepare the cream by adding the three whole eggs and the sugar to the milk. Place the pan on the stove and stir, until the liquid warms up without boiling it and the sugar has dissolved. Remove it from the heat and add the gelatin softened in a little cold water.
Stir with a wire whisk, until the gelatin has dissolved well. Divide the liquid into two. To one add 4 tbsp. of chilled coffee and to the other 4 tbsp. liqueur of your choice. Orange liqueur, almond liqueur, or whatever you have at home.
Whip the cream and add two tablespoons to each cream. When the cream starts to thicken, pour the coffee cream first into the carved out cake and then the liqueur cream. Level it out and leave the cake in the fridge, until the cream sets well.
Spread the finished Classic Mimosa Cake with the remaining cream and sprinkle with the crumbs from the carved out cake.
Enjoy!
