The Mimosa Cake is a dessert created in Rieti in 1950 by Adelmo Renzi. In 1962, the chef presented it at a pastry contest in Sanremo, the city of flowers, intending to pay homage to the city and won.
Every year on March 8th, International Women’s Day is celebrated, emphasizing the importance of the fight for women’s rights, and the cake is often used to celebrate this occasion due to its association with the mimosa flower.
There are different versions of the Mimosa Cake: the classic mimosa, the mimosa cake with strawberries, strawberry and limoncello cream mimosa, chocolate mimosa cake..today we will see together the preparation of the Pineapple Mimosa Cake.
- Difficulty: Medium
- Preparation time: 50 Minutes
- Portions: 10
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 4 eggs
- 120 g sugar
- 120 g all-purpose flour
- 4 g baking powder
- 1 pod vanilla
- 750 ml milk
- 3 eggs
- 1 egg yolk
- 225 g sugar
- 35 g cornstarch ((maizena))
- 30 g all-purpose flour
- 1 lemon
- 250 g pineapple
Tools
- 2 Cake Pans 18 cm
- 1 Stand Mixer
Steps
Preheat the oven to 356°F and proceed with the preparation.
In the stand mixer or with an electric mixer, whip the eggs with the sugar and vanilla for 10-12 minutes, then incorporate the sifted flour and baking powder.
Butter 2 cake pans of 18 cm and distribute half of the mixture in each.
Bake in the preheated oven on the lower rack for about 20 minutes, then turn off the oven and let it cool.
Custard Cream: follow the preparation steps using the link. Once ready, cover with cling film in contact and let it cool completely.
Once the cream has cooled, focus on preparing the pineapple. You can use the pre-sliced and peeled version found in plastic containers or fresh pineapple to clean. In the second case, use less than half.
Cut the slices into strips and then into small cubes. Add to the cream and mix to combine.
Remove the surface of the sponge cakes and the edges, then cut both into 3 layers.
One sponge cake will be used for the final decoration, the other will be filled with alternating layers of cream: spread the first layer, distribute 1/4 of cream with pineapple and cover with the second layer, another 1/4 of cream, place the last layer and 1/4 of cream. Finally, spread the remaining cream on the sides.
With the second sponge cake, cover the cake. Cut the 3 layers into strips and then into small cubes. Just place them on the cream to make them adhere.
For a beautiful yellow effect like mimosa, you can add a pinch of turmeric to the sponge cake mixture.
You might be interested in:
A heart of pears and chocolate..Valentine’s Day tart.
Apple roses – recipe with apples.
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