The pineapple mimosa cake is one of the many variations of the classic mimosa cake. A simple yet delicious cake, ideal for International Women’s Day celebrated on March 8th. This variation has a delicate flavor, contains no alcohol, and even the little ones can enjoy it without any problems.

Here are some other “mimosa” themed recipes

Difficulty: Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 1 Hour
Portions: 8-inch springform pan
Cooking methods: Stove, Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the pineapple mimosa cake

1 cup cups all-purpose flour
3/4 cup cups sugar
1/4 cup cups syrup (from the pineapple)
1 1/2 tsp baking powder
3 eggs
1 tsp vanilla
2 cups cups milk
1/2 cup cups sugar
1/4 cup cups all-purpose flour
2 eggs
1 packet vanillin
as needed milk (to soak the base)
5 slices pineapple, canned in syrup
as needed powdered sugar (for decoration)

Tools

1 Kitchen robot Thermomix TM31 – TM5 – TM6
1 Mixer
Bowls
Spoons
Knives
1 Springform pan 8-inch
Plastic wrap
1 Small pot for the cream

Preparation of the pineapple mimosa cake

We can prepare this delicious cake using the Thermomix or without. As always, I will provide both methods.
1 – WITHOUT THERMOMIX – BASE: Put the eggs and sugar in a large bowl and start beating them with a mixer. They should at least triple in volume.
2 – Then add the flour, baking powder, vanilla, and syrup. Mix well, making sure not to form lumps.
3 – Once mixed, pour the batter into the pan with parchment paper at the bottom. Bake in the oven at 350°F, static, for 20-30 minutes. Use a toothpick to test before removing from the oven. Once the base is baked, let it cool.
WITH THERMOMIX – THE BASE: Insert the butterfly in the bowl, add the eggs and sugar, and set to speed 4 for 10 minutes. Add the flour, baking powder, vanillin, syrup, and mix at speed 3 for 5 seconds. Remove the butterfly and gently mix the batter with a spatula. Pour the mixture into the cake pan covered with parchment paper (or greased) and bake in a preheated oven at 350°F static for 20 – 30 minutes. Use a toothpick to test.
WITHOUT THERMOMIX – THE CREAM: Put the sugar, flour, vanillin, and eggs in the pan. Mix with a whisk and then gradually add the milk. Place on the stove and cook over medium-low heat, stirring often. As soon as it begins to thicken, remove from the heat and let it cool with plastic wrap touching the surface.
WITH THERMOMIX – THE CREAM: Put all the ingredients in the clean bowl and set to speed 3 for 10 minutes at 195°F. Pour into a bowl and let it cool with plastic wrap touching the surface.
Once both the base and the cream are cool, we can proceed to assemble the cake.
4 – Take the sponge cake and divide it into three layers.
5 – Remove the darker crust from the middle layer and then crumble it with your hands.
6 – Place the first layer of sponge cake on a plate, soak it with milk, and use a spoon to spread some of the cream over it. Then add the pineapple pieces.
7 – Cover with the other layer, also soaked with a bit of milk, then with the remaining cream try to cover the entire cake, including the sides.
8 – Finally, using your hands, spread the reserved sponge cake crumbs all over the cake.
9 – Decorate the surface as desired. I used pineapple pieces and a candied cherry, then sprinkled with powdered sugar.