Скачать или смотреть The Softest Layered Lemon Cake 🍋 That Teaches You the Basics of Great Baking!

In this video, I’ll show you how to make a classic sponge cake (pan di Spagna) using a stand mixer. This foolproof method produces soft, stable layers that are easy to work with—perfect for assembling a layered cake for birthdays or special occasions. #baking #cakes #cakerecipe

In Italy, this soft layered lemon cake is called a 'Torta Mimosa' and the decoration is designed to mimic the mimosa flowers which bloom in early spring (right now in Italy!)

For the filling, we make a diplomat cream: a light, elegant cream made by combining pastry cream with Chantilly (sweetened whipped cream). I’ll walk you through each step so you understand not just how to make it, but why it works.

To finish, the sponge cake layers are lightly soaked with limoncello, which adds freshness and aroma. If you prefer a non-alcoholic version, you can easily substitute lemonade or pineapple juice.

This recipe teaches foundational pastry techniques while keeping everything approachable and achievable—even for beginners. Including:
✔ How to Make a Pan di Spagna Sponge Cake
✔ How to Make Perfect Pastry Cream (Creme Patisserie)
✔ How to Make Diplomat Cream

WRITTEN RECIPE? On our website: https://piattorecipes.com/italian-lem...

⭐ INGREDIENTS ⭐
FIRST SPONGE CAKE
eggs — 6 whole
granulated sugar — 1 cup (180 g)
hot water — 3 tbsp
flour — 3/4 cup (90 g)
cornstarch — 3/4 cup (90 g)
lemon zest — from one

SECOND SPONGE CAKE
eggs — 6 whole
granulated sugar — 1 cup (180 g)
hot water — 3 tbsp
flour — 3/4 cup (90 g)
cornstarch — 3/4 cup (90 g)
lemon zest — from one

PASTRY CREAM (for Diplomat Cream)
whole milk — 2 cups (500 g)
eggs — 10 egg yolks (200 g)
vanilla — one vanilla bean pod or 1 tbsp of extract
lemon zest — from one lemon
granulated sugar — 2/3 cup (150 g)
cornstarch — 3.5 tbsp (25 g)
flour — 3.5 tbsp (25 g)

CHANTILLY CREAM (for Diplomat Cream)
heavy cream — 1 cup (250 g)
powdered sugar — 1/4 cup (30 g)
vanilla — 1/4 of a vanilla bean pod or 3/4 tsp extracts

ASSEMBLY
limoncello or lemonade — 1 cup (250 g); as needed
sponge cake — diced into 1/4 inch (1/2 cm)

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TABLE OF CONTENTS
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00:00 - Intro
00:56 - How to Make Pan di Spagna Sponge Cake
06:44 - How to Make Diplomat Cream (Pastry Cream + Chantilly)
12:31 - How to Assemble a Layered Cake

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PRODUCTS USED IN THIS VIDEO
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Affiliates links below:

► Kitchenaid Pro Stand Mixer: https://amzn.to/2ON6mCU
► Ozeri Digital Food Scale: https://amzn.to/39qWaJK

Or check out our store on Amazon:
► https://www.amazon.com/shop/piatto/

🌟 DISCLAIMERS 🌟
This video was not sponsored, and no gear, tools, or products were supplied for this video.

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