Mimosa Roll

To prepare the mimosa roll, start with the sponge cake: pour the eggs, sugar 1, and honey into the bowl of a stand mixer. Turn on the machine and whip the ingredients with the whisk for about 10 minutes until you get a frothy mixture 2. Before stopping the mixer, make sure the mixture "writes", meaning it falls uniformly like a very light cream. Add the sifted flour all at once or in two parts if necessary 3.

Gently incorporate it into the mixture with a whisk or a spatula, with gentle movements from top to bottom, without rushing 4. Butter and line with parchment paper two baking trays: pour 500 g (about 2 cups) of batter into the 16x12 inch tray (this will be your roll) and 250 g (about 1 cup) into the 8x11 inch tray (this will be your decoration) 5. Smooth the surface with a spatula 6. Bake, one tray at a time, in a preheated static oven at 392°F for about 10-12 minutes until the surface is golden brown.

Remove the trays from the oven 7 and flip them onto a sheet of parchment paper. Gently remove the top parchment paper, cover with plastic wrap, and refrigerate for at least 1 hour. Meanwhile, make the custard. Soak the gelatin sheets in cold water for about 10 minutes. In a saucepan, heat the milk 8 until it almost boils. In another saucepan, pour the egg yolks and sugar 9.

Immediately mix with a whisk 10 until you get a homogeneous mixture. Add the cornstarch 11 and mix until incorporated. Flavor with lemon zest 12.

When the milk is about to boil, pour a little of it into the egg yolk and sugar mixture and stir to temper. Then pour in all the remaining milk and stir again 13. Place on the stove over low heat, cook stirring for a few minutes, until you obtain a smooth and thick custard 15. Turn off the heat, transfer the custard to a possibly cold bowl.

In a saucepan, heat 20 g (about 1.5 tbsp) of fresh cream until almost boiling and turn off the heat. Squeeze the previously soaked gelatin and transfer it to the saucepan with the hot cream 16. Stir until it completely dissolves, then pour everything over the now cooled custard 17 and mix well. Cover with plastic wrap and let cool in the refrigerator for 30 minutes 18.

Prepare a new sheet of parchment paper, flip the large sponge cake and gently remove the parchment paper 19. The lighter side should remain on the outside, while the darker side will be the one you fill with the cream. Temper the cream by working it with a whisk before using it to fill the sponge cake 20, spreading it evenly with a spatula 21.

With the help of the parchment paper, roll the soft sponge cake from the long side 22. Wrap it with plastic wrap to prevent it from drying out. Transfer the roll to a concave mold 23 and let it rest in the refrigerator for about 60 minutes. Take the smaller sponge cake and remove the dark parts with a knife 34.

Cut it into strips first, and then into 1x1 cm (about 0.4 inches) cubes 25. Pour 150 g (about 5 oz) of liquid cream into a bowl and whip it with the beaters until stiff peaks form 26. Cover the surface of the log with the whipped cream 27.

You should cover it uniformly 28. Arrange the sponge cake cubes on the cream, pressing them lightly with your hands to make them adhere well 29. Finally, decorate with edible flowers; the mimosa roll is ready to be served 30.