Mimosa Cake with Caramelized Pineapple
The mimosa cake is a delicious dessert made of layers of sponge cake, soaked with an alcoholic syrup (non-alcoholic or milk based) and filled with diplomat cream (=pastry cream+chantilly), then covered with diplomat cream or only chantilly cream (=sweetened whipped cream, not to be confused with simple whipped cream) and topped with small cubes of sponge cake, which make the cake look like a little bunch of mimosa flowers.
Mimosas are the symbol flower of International Women’s Day and since this cake resembles them, it is commonly prepared on March 8th to celebrate this occasion, but also for Easter, Mother’s Day, and generally during the spring, or as a birthday cake.
The classic recipe for mimosa cake includes pineapple (mine is even more delightful because the pineapple is caramelized), but since it is a very tasty dessert, many variations have emerged: with chocolate, strawberries, pineapple, and chocolate chips, with limoncello, etc.
The mimosa cake is a stunning dessert because it consists of soft layers of sponge cake, filled with an irresistibly delicious diplomat cream (made by combining pastry cream and chantilly cream), in short, it’s an irresistible dessert!!!
The preparation of this cake might seem complex, BUT if you divide it into several steps, you will significantly ease your work, for example: it would be better to prepare both the sponge cake, the pastry cream, and the caramelized pineapple the day before assembling the cake, not only to facilitate the working times but also for technical reasons (which I will explain later).
Important preliminary stepsbefore starting:
1) For the preparation of the sponge cake, it is essential that: the eggs are fresh and at room temperature, the flour is sifted, and NEVER add baking powder.
2) Preheat the static oven to 329°F (165°C).
3) Place the fresh cream to be whipped, the bowl (possibly steel) for making the chantilly cream, along with the electric whisk attachments, in the refrigerator.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: International Women's Day, Mother's Day
Ingredients for Mimosa Cake with Caramelized Pineapple
- 6 whole eggs
- 1 1/2 cups all-purpose flour (I use Caputo pastry flour)
- 3/4 cup granulated sugar (preferably fine Zefiro sugar)
- 2 tsp vanilla extract
- 3 lemons (zested)
- 1 g fine salt
- 1 cup water
- 1/2 cup granulated sugar
- 2 tsp Grand Marnier (or Strega or Maraschino or Limoncello)
- 4 slices canned pineapple
- 2 tsp butter
- 2 1/2 tbsps granulated sugar
- 2 tbsps liqueur (Grand Marnier, Maraschino, or preferred liqueur)
- 2 cups whole milk
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 3 lemons (zested)
- 2 cups heavy cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp whole milk
- edible flowers (optional)
Tools
- Bowls
- Mixer electric
- Stand Mixer Kenwood with 1400 W power, illuminated bowl
- Grater
- Cutting Board
- Pots
- Sifter
- Springform Pan 8-inch diameter, 2.75 inches high
- Syringe for soaking cakes and sponge cake
Steps for Mimosa Cake with Caramelized Pineapple
In the bowl of the stand mixer, add the 4 whole eggs, and using the whisk attachment, beat them for a minute. Add the vanilla extract, the zest of 3 lemons, and the fine salt. Then add the sugar and beat for 5 minutes on medium speed (to stabilize the mixture), then increase the speed to maximum and beat for another 15 minutes until the eggs are ribboned and “writing” (i.e., when lifting the whisk, the mixture falls without sinking and disappearing immediately, as shown in the photo).
At this point, turn off the stand mixer and add the flour (already sifted once) through a sieve, little by little, in 3-4 batches, not adding more until the first batch is absorbed, stirring gently from bottom to top with a hand whisk.
Gently pour the mixture into a 20 cm springform pan, 7 cm high, greased and floured, without tapping it to avoid removing the surface bubbles, and bake in a preheated static oven at 329°F (165°C) for about 30 minutes (depends on your oven, do the toothpick test) DO NOT open the oven door.
Remove the sponge cake from the oven, unmold it, and preferably place it on a wire rack, cover with a dishcloth, and allow it to cool completely before slicing (at least 12 hours, so it’s better if you prepare it the day before).
Take a small saucepan and pour 1 cup of water and 1/2 cup of sugar, as soon as the syrup boils, turn off the heat, let it cool (not before, otherwise the alcohol in the liqueur evaporates) and add 2 teaspoons of the chosen liqueur (I use Grand Marnier). Let the syrup cool completely before using it.
Take a small pan and melt the 2 teaspoons of butter, then add the 4 slices of pineapple cut into small cubes and sauté over high heat for 1 minute, then add the 2 1/2 tablespoons of sugar and caramelize over medium/high heat for about 2-3 minutes, finally pour the 2 tablespoons of the chosen liqueur (I use Grand Marnier) and flavor everything until the liquid has evaporated (it will take about 3 minutes).
Take a small saucepan and heat 2 cups of fresh whole milk with the zest of 3 lemons and 1 teaspoon of vanilla extract. As soon as it comes to a boil, turn off, cover the saucepan and let the milk infuse for 10 minutes.
In a heavy-bottomed saucepan, pour the 4 egg yolks and beat them with the electric whisks for 5 minutes with the 1/2 cup of granulated sugar (they must whiten), then also add the 1/3 cup of cornstarch and continue beating for two minutes, finally add slowly the boiling milk (be careful not to create lumps) and put everything over the heat until the pastry cream thickens (it will take about 4 minutes).
It should come out smooth and velvety. Sprinkle some sugar grains on the surface (trick to avoid the contact film) cover the bowl with plastic wrap and let it cool completely in the refrigerator.
Take the fresh cream to be whipped, the bowl, and the beaters out of the refrigerator.
Pour into the cold bowl 2 cups of whipped cream and 2 teaspoons of whole milk and start whipping the cream with the cold beaters of the electric mixer until it begins to thicken.
At this point add, 1 teaspoon of vanilla extract and 3/4 cup of powdered sugar and whip until, turning the bowl upside down, the cream does not fall (it will take 6-7 minutes).
Important: for a perfect diplomat cream, smooth and velvety it is important that both the pastry cream and the chantilly have the same temperature
Take the pastry cream from the fridge (if there are lumps, pass it through a sieve) add to the pastry cream 150 g of cold chantilly cream, mix with a spatula until you obtain a smooth and homogeneous diplomat cream.
Put it back in the fridge for at least 30 minutes before using it to compose the mimosa cake.
Take the sponge cake, remove all the dark parts, and cut it into 3 layers.
Cut the middle layer of the sponge cake, first into strips and then into small cubes.
Place the base of the sponge cake on a serving plate, soak it evenly with the prepared syrup, cover the surface with part of the diplomat cream, and arrange the cubes of caramelized pineapple.
Soak the top layer with the soaking syringe, place it over the diplomat cream and pineapple layer, and cover the entire sponge cake layer with the remaining diplomat cream (also the sides) and smooth out well with a cake spatula.
Cover the mimosa cake evenly with the sponge cake cubes, pressing slightly and trying to give a dome shape.
Finish the mimosa cake well and place it in the refrigerator for at least two hours before consuming, better if overnight.
When serving, decorate as desired; I used edible flowers.
Notes and Tips
5 tips for a perfect Mimosa Cake, mistakes not to make:
1) Making a pastry cream too liquid: the cream must be thick because it has to support the layers of sponge cake, that’s why I use cornstarch instead of flour;
2) Not removing the outer layer of the sponge cake: it is necessary to use only the softest layers of the sponge cake;
3) Soaking the sponge cake cubes for decoration: if the sponge cake cubes are not dry, the mimosa effect will not be achieved. In any case, they will not remain dry, as the underlying diplomat cream will serve to moisten and flavor them;
4) Soaking the layers too much: you should not overdo it with the syrup, otherwise, it will dilute the filling cream too much, risking to get a messy cake that is not well-layered and does not hold the slice cut;
5) Not letting it rest in the refrigerator: the mimosa cake has a heavy structure that needs rest, otherwise the structure of the cake will not hold the cut. Therefore, once ready, it’s necessary to let the mimosa cake rest at least two hours before serving it, better yet if prepared the day before.
Soaking
Non-alcoholic syrup: 1 cup water, 1/2 cup granulated sugar, flavors (citrus zest, vanilla, etc.), same procedure as for the alcoholic syrup above.
Milk syrup: 1/2 cup water, 3/4 cup milk, 1/3 cup granulated sugar. Procedure: pour water and sugar into a saucepan, as soon as it boils, remove from heat, let it cool slightly and add the milk, then let the syrup cool completely before using it.
Purchasing Tips!!!
To knead perfectly, I use my Titanium Chef Patissier XL Stand Mixer with illuminated bowl, 7L, built-in scale and blender, 1400 W power, a faithful ally in the kitchen for: kneading, weighing, whipping, cooking, chopping, pasteurizing eggs.
If instead, you are looking for a more affordable and smaller stand mixer model, you can safely choose to purchase the excellent Kenwood Titanium Chef Baker XL, 1200W power, 5l bowl, and built-in scale.
I whipped the chantilly cream quickly and without lumps with this electric mixer which has a powerful 500 W motor and 9 accessories.
To soak the sponge cake perfectly and evenly, this syringe for soaking cakes is indispensable.
To dice the pineapple, I also used this practical bamboo cutting board, with two convenient incorporated side trays (one for collecting the cut food and one for scraps)
To dice the pineapple, I also used this practical bamboo cutting board, with two convenient incorporated side trays (one for collecting the cut food and one for scraps)
FAQ (Frequently Asked Questions)
What are the origins and history of the Mimosa Cake?
The mimosa cake was invented in Rieti, in the 60s, by the restaurateur Adelmo Renzi: its original recipe is still secret. This cake remained within the restaurant until May 1962 when Adelmo brought it to Sanremo for a pastry contest, intending to pay homage to the city of flowers. The mimosa won the contest and became famous in Sanremo and throughout Italy. Only later was it associated with International Women’s Day, which had established the mimosa as its symbol.
How to remove lumps from pastry cream when it’s cooked?
Pass the cooked pastry cream through a fine mesh sieve and you will obtain a smooth and velvety cream (if lumps form during cooking, once ready, blend it with an immersion blender).
How to store the Mimosa Cake?
The mimosa cake is stored in the refrigerator gently covered with aluminum for up to 3 days. You can freeze the mimosa cake cut into slices in suitable containers and keep it in the freezer for two months.
