Mimosa cake, traditionally served on International Women's Day in Italy.
Separate the eggs. Add the sugar to the yolks and whisk until thick and foamy.
To this add the sifted flour and fold in gently. Whisk the whites to stiff peaks and fold into the mix.
Divide the cake mixture equally into two 22cm greased and lined cake tins and place into a preheated oven at 180ºC for 20 minutes.
Whilst the cakes are cooking make the cream. Gently heat the milk, but do not boil. Whilst heating the milk, whisk the egg yolks together with flour and sugar in a bowl. Add a little of the warm milk to the egg mixture and stir well. Then add the egg mixture to the rest of the milk and heat until gently boiling, stirring all the time. Cook for a few minutes until the cream thickens. Set aside to cool completely. Once cold, whip the cream until stiff and fold into the patisserie cream.
When both the cream and cake are cool you can start assembling the cake. Slice each cake in half (so you have 4 layers in total). Chop one layer into 1cm dice. Fill the other layers with the cream and place the cream all over the top and sides of the cake. Decorate the top of the cake with the small cubes of cake and dust with icing sugar.