The mimosa cake with candied pineapple is a very indulgent recipe to serve for International Women’s Day. The preparation of this dessert is long but we assure you it is worth making. We recommend planning ahead by preparing the sponge cakes and the pastry cream the day before; the next day you will only need to make the syrup, fold the whipped cream into the pastry cream and assemble the cake — this way everything will be easier.
If you have children who will eat the mimosa cake with candied pineapple, you can omit the liqueur in the syrup and use just water and sugar, increasing the amount of water and sugar accordingly, or you can use pineapple juice for an even fresher version.
At the end of the recipe we have also included links to the classic mimosa cake and the chocolate cream version, and a quick recipe to reuse leftover sponge cake to make delicious mimosa bonbons.
The recipe for the mimosa cake with candied pineapple is based on Giallo Zafferano’s basic mimosa cake recipe, then adapted for the pineapple version.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients for the mimosa cake with candied pineapple:
- 9 oz candied pineapple (about 1 1/4 cups)
- 1 1/4 cups granulated sugar
- 1 cup + 2 tbsp all-purpose flour
- 1 cup potato starch
- 8 medium eggs
- 2 vanilla beans
- 1 pinch salt
- 2 cups whole milk
- 1/2 cup heavy cream
- 5 egg yolks
- 7/8 cup granulated sugar
- 7 tbsp cornstarch
- 1 vanilla bean
- 1/3 cup + 1 tbsp heavy cream
- 1 tbsp powdered sugar
- 1/2 cup + 2 tbsp water
- 1/3 cup + 1 tbsp granulated sugar
- 5 tbsp Grand Marnier
Tools for the mimosa cake with candied pineapple:
- 2 Bowls glass bowls
- 2 Cake pans removable-ring pans, 8-inch
- 1 Saucepan
- 1 Spatula
Preparation of the mimosa cake with candied pineapple:
For the sponge cakes:
Place the medium eggs at room temperature in the stand mixer and start beating them. When they begin to become frothy, add the seeds from the two vanilla beans and a pinch of salt.
Now add the granulated sugar little by little and beat the mixture for 15 minutes until it becomes creamy and fluid.
Turn off the mixer and add the sifted flour and the cornstarch, folding them into the mixture with a spatula using upward motions so as not to deflate it.
Butter and flour two 8-inch pans, divide the batter into two parts and fill the pans, level well and bake both together in a preheated oven at 320°F on the lowest rack for 50 minutes; do the toothpick test.
Let the two sponge cakes cool.For the pastry cream:
In a saucepan put the whole milk, the cream and the emptied vanilla bean; when it is about to reach a boil, turn off the heat.
In a bowl beat the egg yolks with the granulated sugar and the seeds from the vanilla bean; when the yolks are incorporated add the cornstarch and mix, then add the hot milk with the cream and stir well.
Transfer the mixture back to the saucepan and cook over low heat until it thickens, stirring constantly with a whisk.
Place the pastry cream in a shallow dish, cover it with plastic wrap placed directly on the surface of the cream and let it cool.
Whip the cream with the powdered sugar and fold it into the cold pastry cream with a spatula: this yields a chantilly cream. Cover with plastic wrap and refrigerate for 30 minutes to firm up.For the syrup:
In a small saucepan put the water, add the granulated sugar and the liqueur, stir well and set over the heat, stirring until the sugar dissolves.
Turn off the heat, transfer the syrup to a bowl and let it cool.Take the pineapple slices, leave 2 slices whole and cut the others into small cubes.
To assemble the cake:
Remove the outer crust from the two sponge cakes, first around the edges and then from the top and bottom. Cut one sponge cake into three horizontal layers. With the other sponge cake, first slice it, then cut each slice into strips and finally into small cubes; set these cubes aside in a bowl — they will be used for the final decoration.Set aside 4 tablespoons of cream which will be used for the final decoration.
Place one sponge disk on a plate (if you have a turntable even better), moisten the base with the syrup, then spread 1/3 of the cream and half of the candied pineapple. Cover with the second disk, press it lightly, moisten with the syrup and spread half of the remaining cream and the remaining candied pineapple cubes. Cover with the last disk, moisten with the syrup and spread cream on top and on the sides, then level with a spatula to have an even layer.
Place the sponge cake cubes all over the surface of the mimosa cake with candied pineapple and on the sides, helping yourself with a spoon.
Put the reserved cream into a piping bag and pipe rosettes on top of the cake, place a slice of candied pineapple in the center and a rosette of cream on top, and decorate with the remaining pineapple slice cut into segments.
Store the mimosa cake with candied pineapple in the refrigerator until serving; you can keep the cake refrigerated for up to 3-4 days.
Notes
Don’t miss:
CLASSIC MIMOSA CAKE
CHOCOLATE MIMOSA CAKE
With leftover sponge cake you can prepare MIMOSA BONBONS
Why use candied pineapple in the mimosa cake?
Candied pineapple has a more intense flavor and a firmer texture compared to pineapple in syrup. It does not release excess liquid and better maintains the cake’s structure, preventing it from becoming too soggy.
Is the mimosa cake with candied pineapple very sweet?
No: if the cream is balanced correctly the result remains harmonious. Candied pineapple adds sweetness and aroma, but it does not make the cake cloying.
Can it be prepared the day before?
Yes, it is recommended. Resting in the refrigerator allows the flavors to meld and makes the cake firmer when slicing.
What is the difference between the classic mimosa cake and the one with candied pineapple?
The version with candied pineapple has a stronger flavor and a more structured texture compared to the classic mimosa, which is usually more delicate and neutral.
Can candied pineapple be substituted?
If you prefer, you can use well-drained pineapple in syrup, but the texture will be slightly more moist.
