Pineapple mimosa cake: the simple and delicious recipe
There pineapple mimosa cake it’s the fruity variant of the famous sweet symbol of Women’s Day. A dessert scenographic and elegant, ideal to bring to the table on the evening of March 8, at the end of a dinner with friends, or to serve at a birthday party.
The recipe does not differ much from the traditional one. All you have to do is prepare a tall and fluffy sponge cake, divide it in half, empty it slightly and then garnish it with a delicious diplomatic cream enriched with chopped pineapple. A real treat for the eyes and the palate, to garnish with cubes of cake, to simulate mimosa buds, and sugar flowers colors that even the little ones will love.
The pineapple will give an aromatic and pleasantly tangy note to the preparation: if you wish, you can buy the canned one, already sliced ​​and ready to use, then use it syrup preservative to dip the base, as we did, or you can opt for fresh and use an orange syrup or alcohol as desired: with rum or limoncello.
You can make a sponge cake in advance, in order to take advantage of the time, replace it with a cocoa or add shavings of white chocolate and chopped pistachios to the filling. In any case, before offering the cake to the guests, we suggest that you let it rest in the refrigerator for at least 1 hour: this way the cake will be soaked in cream and the flavors will blend better.
Find out how to prepare the pineapple mimosa cake by following the step-by-step procedure and tips. If you liked this recipe, also try the chocolate mimosa cake.
How to make pineapple mimosa cake
Step 1
Step 1
Prepare the sponge cake: break the eggs into the bowl of a planetary mixer 1.
Prepare the sponge cake: break the eggs into the bowl of a planetary mixer 1.
2nd step
2nd step
Add the caster sugar 2 and flavored with grated lemon zest.
Add the caster sugar 2 and flavored with grated lemon zest.
Step 3
Step 3
Start whipping with the electric whisk at maximum speed 3. After 1 minute, add a spoonful of lemon juice and continue working the mixture for at least 15 minutes.
Start whipping with the electric whisk at maximum speed 3. After 1 minute, add a spoonful of lemon juice and continue working the mixture for at least 15 minutes.
Step 4
Step 4
Meanwhile, sift the flour into a bowl with the starch 4.
Meanwhile, sift the flour into a bowl with the starch 4.
Step 5
Step 5
The mixture will be ready when it is thick and creamy 5.
The mixture will be ready when it is thick and creamy 5.
Step 6
Step 6
At this stage add the sifted powders 6.
At this stage add the sifted powders 6.
Step 7
Step 7
Be sure to add 1 tbsp at a time 7.
Be sure to add 1 tbsp at a time 7.
Step 8
Step 8
Mix gently with a spatula so as not to disassemble the compound 8.
Mix gently with a spatula so as not to disassemble the compound 8.
Step 9
Step 9
Pour the mixture into a mold of 22 cm in diameter, well buttered and floured 9.
Pour the mixture into a mold of 22 cm in diameter, well buttered and floured 9.
Step 10
Step 10
Spread the mixture evenly ten.
Spread the mixture evenly ten.
Step 11
Step 11
Bake at 170°C and cook for about 50 minutes 11. Once the cooking time has elapsed, remove the sponge cake from the oven and let it cool on a wire rack.
Bake at 170°C and cook for about 50 minutes 11. Once the cooking time has elapsed, remove the sponge cake from the oven and let it cool on a wire rack.
Step 12
Step 12
Meanwhile, prepare the diplomat cream. Pour the milk into a heavy-bottomed saucepan 12.
Meanwhile, prepare the diplomat cream. Pour the milk into a heavy-bottomed saucepan 12.
Step 13
Step 13
Add the lemon zest 13put on the fire and bring to a boil.
Add the lemon zest 13put on the fire and bring to a boil.
Step 14
Step 14
Next, beat the egg yolks with the sugar and vanilla extract 14.
Next, beat the egg yolks with the sugar and vanilla extract 14.
Step 15
Step 15
Add sifted cornstarch 15 and mix thoroughly.
Add sifted cornstarch 15 and mix thoroughly.
Step 16
Step 16
When the milk has almost boiled, remove from the heat and add the mixture of egg yolks and sugar 16.
When the milk has almost boiled, remove from the heat and add the mixture of egg yolks and sugar 16.
Step 17
Step 17
Put it back on low heat and cook for a few minutes, stirring constantly with a whisk, until you get a cream of the right consistency. 17.
Put it back on low heat and cook for a few minutes, stirring constantly with a whisk, until you get a cream of the right consistency. 17.
Step 18
Step 18
Transfer the custard obtained into a pyrophile with transparent contact film 18 and chill in the refrigerator for at least 1 hour.
Transfer the custard obtained into a pyrophile with transparent contact film 18 and chill in the refrigerator for at least 1 hour.
Step 19
Step 19
After the standing time, whip the cream until stiff 19.
After the standing time, whip the cream until stiff 19.
Step 20
Step 20
Add it to the pastry cream 20slowly and with upward movements.
Add it to the pastry cream 20slowly and with upward movements.
Step 21
Step 21
Drain the pineapple (keep the preserving syrup aside) and cut it into regular cubes 21.
Drain the pineapple (keep the preserving syrup aside) and cut it into regular cubes 21.
Step 22
Step 22
Pour half of the diplomatic cream into a bowl and add the diced pineapple 22.
Pour half of the diplomatic cream into a bowl and add the diced pineapple 22.
Step 23
Step 23
Once cold, dedicate yourself to the sponge cake 23.
Once cold, dedicate yourself to the sponge cake 23.
Step 24
Step 24
Cut the cap off with a sharp knife, being careful not to break it 24.
Cut the cap off with a sharp knife, being careful not to break it 24.
Step 25
Step 25
Hollow out the biscuit, leaving 2-3cm from the edge and bottom of the cake 25.
Hollow out the biscuit, leaving 2-3cm from the edge and bottom of the cake 25.
Step 26
Step 26
Wet the base with the reserved syrup 26.
Wet the base with the reserved syrup 26.
Step 27
Step 27
Pineapple Diplomatic Cream Stuffed 27.
Pineapple Diplomatic Cream Stuffed 27.
Step 28
Step 28
Cover with the cap 28lightly soaked in syrup.
Cover with the cap 28lightly soaked in syrup.
Step 29
Step 29
Using a spatula, coat the cake with the rest of the cream 29.
Using a spatula, coat the cake with the rest of the cream 29.
Step 30
Step 30
Even out the surface 30.
Even out the surface 30.
Step 31
Step 31
Cut into small cubes 31or crumble the sponge cake dug up and set aside with your hands.
Cut into small cubes 31or crumble the sponge cake dug up and set aside with your hands.
Step 32
Step 32
Cover the cake with the sponge cake cubes 32.
Cover the cake with the sponge cake cubes 32.
Step 33
Step 33
Decorate with sugar flowers 32.
Decorate with sugar flowers 32.
Step 34
Step 34
Spread the pineapple mimosa cake on a serving plate, cut into slices 33 and serve.
Spread the pineapple mimosa cake on a serving plate, cut into slices 33 and serve.
storage
The pineapple mimosa cake can be stored in the refrigerator, in an airtight container, for 2 days massive.
