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Cooking + Entertaining

Pineapple mimosa cake: the simple and delicious recipe

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

Prepare the sponge cake: break the eggs into the bowl of a planetary mixer 1.

Add the caster sugar 2 and flavored with grated lemon zest.

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.

Meanwhile, sift the flour into a bowl with the starch 4.

The mixture will be ready when it is thick and creamy 5.

At this stage add the sifted powders 6.

Be sure to add 1 tbsp at a time 7.

Mix gently with a spatula so as not to disassemble the compound 8.

Pour the mixture into a mold of 22 cm in diameter, well buttered and floured 9.

Spread the mixture evenly ten.

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.

Meanwhile, prepare the diplomat cream. Pour the milk into a heavy-bottomed saucepan 12.

Add the lemon zest 13put on the fire and bring to a boil.

Next, beat the egg yolks with the sugar and vanilla extract 14.

Add sifted cornstarch 15 and mix thoroughly.

When the milk has almost boiled, remove from the heat and add the mixture of egg yolks and sugar 16.

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.

Transfer the custard obtained into a pyrophile with transparent contact film 18 and chill in the refrigerator for at least 1 hour.

After the standing time, whip the cream until stiff 19.

Add it to the pastry cream 20slowly and with upward movements.

Drain the pineapple (keep the preserving syrup aside) and cut it into regular cubes 21.

Pour half of the diplomatic cream into a bowl and add the diced pineapple 22.

Once cold, dedicate yourself to the sponge cake 23.

Cut the cap off with a sharp knife, being careful not to break it 24.

Hollow out the biscuit, leaving 2-3cm from the edge and bottom of the cake 25.

Wet the base with the reserved syrup 26.

Pineapple Diplomatic Cream Stuffed 27.

Cover with the cap 28lightly soaked in syrup.

Using a spatula, coat the cake with the rest of the cream 29.

Even out the surface 30.

Cut into small cubes 31or crumble the sponge cake dug up and set aside with your hands.

Cover the cake with the sponge cake cubes 32.

Decorate with sugar flowers 32.

Spread the pineapple mimosa cake on a serving plate, cut into slices 33 and serve.


The pineapple mimosa cake can be stored in the refrigerator, in an airtight container, for 2 days massive.

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