Mimosa Roll with Pineapple
A mimosa roll cake made with Chantilly cream and canned pineapple, a real delight. The roll is a very scenic cake and at the same time very simple to prepare, with my recipe for the base you will get a soft and very elastic sponge cake with which you can do anything and it does not break ☺️. If you want, instead of canned pineapple, you can also use fresh pineapple.
Try also these roll cakes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Mimosa Roll with Pineapple:
pan 14×14 inches
- 4 eggs
- 1/2 cup flour
- 2/5 cup sugar
- 1/3 cup vegetable oil
- 4 tbsps water (Warm)
- vanilla
- lemon zest
- 1 cup milk
- 2/5 cup sugar
- 1/4 cup egg yolks
- 2 tbsps cornstarch
- 2 tbsps rice starch
- salt
- lemon zest
- 1 cup whipping cream
Steps
For the preparation of the mimosa roll with pineapple watch the video HERE.
First, separate the egg yolks and whites. Add sugar to the egg whites and whip with an electric mixer. Add a pinch of salt to the yolks, the warm water, and whip them as well.
Add the oil, flour, a bit of lemon zest, and mix.
Add the whipped egg whites a little at a time with gentle movements from top to bottom. Pour the mixture into a mold (14×14 inches) with parchment paper inside and spread it.
Level it and bake at 356°F for about 15 min.
Preparation of cream:
In a microwave-safe container, put the yolks, a pinch of salt, rice starch, and cornstarch.
Add sugar, 100 ml of cold milk. Mix well to avoid lumps. Meanwhile, boil the remaining milk with lemon peel (I always do it in the microwave).
add it to the mixture and stir. Put the container in the microwave until the cream thickens, take it out every minute and mix with a whisk. (it will take 4/5 min depending on your microwave power). Once thickened
remove the peel, cover with plastic wrap and put it (where possible) in the freezer for about an hour to cool it down quickly. In a container, whip the cream.
Take the cooled cream and soften it with the electric mixer and mix it with the whipped cream. Mix well. As soon as the base is baked, flip it.
remove the attached paper, let it cool. Then cut the edges. Meanwhile, drain the canned pineapple. Cut 5/6 strips of the same size.
Soak with pineapple syrup. Add about 3/4 of the obtained cream and spread over the entire surface and level. Put pineapple pieces on top as desired.
Roll the first strip on itself then add the other strips around to form the roll. Cover the edge with some cream and put some on top following the lines.
Put some leftover edges and a few cookies in the blender and blend. Cover the edge. Cut the remaining scraps into cubes.
Decorate as desired. In the fridge for a few hours.
Enjoy!
