Mimosa cake with pineapple
The mimosa cake takes its name from the mimosa flower that usually blooms in March, and is a flower that is given as a gift on March 8th for Women’s Day. I tried to make a variation by also putting the pineapple in the can.
Ingredients for the sponge cake :
-6 eggs
-150g(5.29 oz) of sugar
-80g(2.82) of flour
-80g(2.82 oz) of potato starch
-1 vanilla pod
-1 pinch of fine salt
Ingredients for the custard:
-400g(14.11 oz) of whole milk
-100g(3.52 oz) of fresh liquid cream
-1 vanilla pod
-140g(4.94 oz) of sugar
-50g(1.76 oz) of corn starch (cornflour)
Ingredients for the filling:
-500g(17.63oz) of fresh liquid cream
-100g(3.52 oz) of vanilla icing sugar
-450g(15.87 oz) of drained pineapple
Ingredients for the syrup:
-100g(3.52 oz) of water or pineapple sauce
-50g(1.76 oz) of sugar
-1 small glass of rum
Preparation:
First prepare the sponge cake. We put the flour and the potato starch into a bowl. In the bowl of the stand mixer fitted with the whisk attachment, pour the eggs, a pinch of salt and the vanilla bean seeds. Add the sugar and whip everything for about 10 minutes at medium speed until you obtain a frothy mixture. Turn off the mixer and gradually add the flour and potato starch mix to the resulting mixture. Using a whisk or a spatula, mix gently from bottom to top so that everything is incorporated.
Place the composed in a springform pan that has previously been buttered and floured or put baking paper on it. Cook for 40 minutes at 180°C(356°F).
When the sponge cake is cooked, take it out and let it cool. Take the pineapple slices out of the can and let them drain.
Let’s start preparing the custard. Pour milk, cream and the seeds scraped from the vanilla and the pod into a saucepan. Bring to the boil.
In the meantime, pour the egg yolks and sugar into another bowl, beat briefly and then add the corn starch and mix with the whisk until you obtain a smooth mixture.
As soon as the milk starts to boil, remove the vanilla from the milk mixture, filter it and pour in slowly while mixing with the whisk.
Transfer everything back into the saucepan and cook the cream until it has firmed up, then transfer to a bowl, cover with cling film and leave to cool to room temperature.
Take the pineapple slices and cut them into small pieces, then put them back to drain. Pour the cold cream into a large bowl and turn the whisk on high-medium speed and add the icing sugar a little at a time. Beat until you have obtained a stiff mixture, then add the pineapple pieces and mix lightly.
In a saucepan, boil the water or pineapple juice with the sugar and rum for a few minutes.Turn off and wait for it to cool down a bit. Cut your sponge cake in half so you have two discs. Set the top part aside and the bottom part, hollow out with a knife and remove a little sponge cake so you can insert the cream inside. Cut the removed pieces into small pieces because you will use them as decoration.
Wet the lower part of the sponge cake with a kitchen brush with our pineapple juice with rum. In the bowl with the cream, add the fresh liquid cream and mix gently and then place half on top of the sponge cake. Level.
Place the other part of the sponge cake on top and then moisten it with the remaining pineapple juice and rum. Cover everything, even the sides with the remaining cream, then place the pieces of sponge cake cut into small pieces. Our mimosa is beautiful and very delicate. Store in the fridge and serve fresh.
Buon Appetito!!