Soft, creamy and perfect for March 8
The mimosa cake with pineapple is one of the most loved versions of the classic mimosa.
Fresh, delicate and super creamy, it’s perfect for March 8 but also for birthdays and special occasions.
Pineapple gives lightness and a fresh note that perfectly balances the chantilly cream.
Try these other mimosa recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
pan 8/9 in
- 5 eggs
- 1 cup granulated sugar
- 1 cup + 2 tbsp all-purpose flour
- 1/3 cup potato starch
- Half packet baking powder
- 2 eggs
- 3/4 cup granulated sugar
- 2 cups milk
- 1/3 cup cornstarch
- lemon zest
- 1 cup + 2 tbsp heavy cream (for whipping)
- 1 can canned pineapple
Steps
For the preparation of the Mimosa Cake with Soft and Creamy Pineapple watch the video HERE.
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Let’s prepare the sponge cake (pan di Spagna)
Beat the eggs with the sugar until you obtain a pale, voluminous and creamy mixture.
Add the sifted flour, potato starch and baking powder, folding them in gently.
Pour into the pan lined with parchment paper and bake at 356°F for about 50–60 minutes.
Let cool completely.
Once cool, remove the crust.
Divide the sponge cake into three equal layers.
Cut one of the layers into cubes to use for the mimosa decoration.
Prepare the pastry cream
Heat the milk with the lemon peel.
In a small saucepan whisk the eggs, sugar and the starch together.
Add the vanilla and pour in the hot milk. Bring to the heat, stirring constantly until the cream thickens.
Turn off the heat, add the butter and blend.
Transfer the cream to a bowl.
Cover with plastic wrap directly on the surface and let cool completely.
When cold, gently fold in the whipped cream to obtain a soft, velvety chantilly cream.
Assembly
Place the first layer on a serving plate.
Syrup with the pineapple syrup.
Spread a layer of cream and distribute the pineapple chopped into pieces on top.
Cover with the second layer, syrup it and coat the entire cake with the remaining cream, including the sides.
Place a few pineapple pieces in the center.
Finally, decorate the whole cake with the sponge cake cubes to create the classic mimosa effect.
Refrigerate for at least 3-4 hours before serving.
✨ Result
A mimosa cake with pineapple:
soft
fresh
creamy
elegant
Perfect to celebrate March 8 with a delicate and fragrant dessert 🌼💛
storage:
🧊 Storage
Keep refrigerated for 2–3 days, covered with plastic wrap or under a cake dome.
Take it out of the fridge 20–30 minutes before serving to let it soften and become creamy again.
It is not recommended to freeze it once filled.
You can freeze only the unfilling sponge cake (pan di Spagna) for up to 1 month.
FAQ (Questions and Answers)
Can I use fresh pineapple instead of the canned one?Yes, you can use fresh pineapple. In that case, prepare a simple syrup with water and sugar or use pineapple juice for soaking.
How can I prevent the cake from becoming too soggy?Don’t overdo the syrup and drain the canned pineapple well if you use that.
Can I skip the cream in the filling?You can omit the whipped cream and use only the pastry cream, but the cake will be less soft and velvety.
