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Mimosa cake with pineapple

Mimosa cake with pineapple

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The mimosa cake is a must of the month of March, every year I prepare this cake on the occasion of Women's Day following the classic recipe of my mother, this time I wanted to change by preparing the variant of this famous dessert, the pineapple mimosa cake. Despite a bit of initial distrust, due to the presence of small pieces of fruit in the cream, the family promoted my mimosa cake and gave me the ok to prepare it again this Sunday, but I will have to abound with sugar flowers because Elisa yesterday there made it disappear in a moment, leaving the cake without decorations;) Well, I'll leave you with today's recipe and have a good day :)


How to make the Pineapple Mimosa Cake

Whip the eggs with the sugar and boiling water
Work the mixture for about 15 minutes or until the mixture "does not write"
Now add the flour, the starch and the finely grated lemon peel, all sifted
Mix with a wooden spoon from the bottom upwards, gradually adding the flour
Pour the mixture into a mold lined with parchment paper

Bake the sponge cake in a preheated static oven at 180 ° for 40 minutes

Remove from the oven, turn over on a wire rack and let cool

Meanwhile, prepare the filling
Prepare the custard by whipping the egg yolks with the sugar, then add the starch and mix.

Add the milk and mix.

Pour into a saucepan, add the lemon peel and cook over low heat, stirring with a wooden spoon until it thickens

Once ready, remove the lemon peel and put the custard in a bowl to cool

Once cold, add the chopped pineapple in syrup inside

Then whip the cream and add 200 g to the cream obtained.

Mix until you get a homogeneous cream

Prepare a syrup by putting the pineapple juice, the hot water in which you have dissolved the sugar and the liqueur in a bowl.

Now assemble the mimosa cake
Cut the top of the sponge cake horizontally.
With the help of a knife cut the circumference of the sponge cake, leaving an edge at least 2-3 cm thick
Then remove the central part and empty the cake

Crumble the sponge cake and set it aside

Wet the cake with the pineapple syrup
Now fill the mimosa cake with the cream

Close the cake with the cap that you removed at the beginning and wet it too with the syrup

Cover the whole cake with the remaining whipped cream

Decorate the entire surface of the mimosa cake by adhering the sponge cake crumb.

Place the mimosa cake in the refrigerator for at least 3 hours before serving.

Then cut into slices and serve