International Women’s Day is approaching, and today I want to offer you a different version of the classic mimosa cake with ricotta and pineapple. It’s made with a batter and is much simpler to make than the classic mimosa cake we know. Moreover, the presence of the ricotta cream with pineapple makes it fresh and delicious. But let’s now see together how to prepare it in the following recipe.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
To make the mimosa cake with ricotta and pineapple, I used a heart-shaped mold of 8 inches. But you can use any mold of 8-9 inches.
- 6 eggs
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup sugar
- 2 tbsps honey
- drops yellow food coloring (optional)
- 1 lbs ricotta cheese
- 1 2/3 cups powdered sugar
- 2 tsps honey
- 9 oz pineapple, canned
- to taste berries (for decoration)
- to taste powdered sugar (for finishing)
Tools
- 1 Stand mixer
- 1 Springform pan heart-shaped
Steps
Let’s start the preparation of our mimosa cake with ricotta and pineapple by preparing the sponge cake. Beat the eggs to stiff peaks for a few minutes, then gradually add the sugar and finally the honey. If you want to add the food coloring, this is the time to do it. Now leave the hand mixer or stand mixer and gently fold the sifted flour and cornstarch into the eggs with a wooden spoon, mixing from bottom to top. Do this step carefully as it will help make the batter light and fluffy. Once finished, pour the batter into a greased pan and bake at 350°F for about 20-25 minutes.
At this point, focus on preparing the ricotta cream: place the ricotta in a bowl after draining any excess water. Add the sugar and honey and mix until everything is well combined and homogeneous. ATTENTION: I always emphasize this; I don’t like overly sweet desserts, so I recommend tasting and potentially adding more sugar according to your preferences.
When the sponge cake is cooked, let it cool thoroughly. Meanwhile, pour the pineapple slices into a bowl and keep the syrup in another container. I decorated the outside of the cake with the pineapple as well, cutting the slices in half. The rest I cut into pieces to fill our mimosa cake.
When the sponge cake is completely cooled, cut it into 3 discs. If your sponge cake hasn’t risen much, cut only 2 discs, making sure one is only 1/2 inch thick. Then cut the thinner disc into many cubes, which will serve as a cover and give the mimosa effect. Now soak the first disc with the pineapple syrup you set aside, fill with cream and pineapple pieces. Repeat with the second sponge cake disc and cover everything with the remaining cream. Then decorate the sides with halved pineapple while the surface is covered with sponge cake pieces. Decorate with berries to taste and place in the fridge for at least 30 minutes before serving.
Before serving, sprinkle with powdered sugar and bon appétit.
If you liked this recipe, I also recommend my COFFEE MIMOSA CAKE and PINEAPPLE MIMOSA CAKE
Saby suggests….
If you want to make your mimosa cake with ricotta more delicate, add some whipped cream to the ricotta, just 1/4 cup will do, which will slightly soften the intense flavor of the ricotta.
