Italian Limoncello Cake: Torta Mimosa 

I'm Nicole, an American 🇺🇸 married to an Italian 🇮🇹 and living the 'dolce vita' in Italy! In this video, I'll share you how to make a classic Italian Limoncello Cake 🍋🍋 called the 'Torta Mimosa'!
It's a symbol of International Women's Day (March 8) in Italy, representing strength, sensitivity, and the beauty of womanhood. 💛👩‍🌾 It's a limoncello-soaked masterpiece, embodying the essence of the Mimosa tree's cheerful blooms with its fluffy, lemony layers and creamy, dreamy filling.
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)