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Pineapple Mimosa Cake

17/11/2023

Pineapple Mimosa Cake is a refined and delicious dessert, typically prepared to celebrate International Women’s Day on March 24th. It is characterized by its appearance, which resembles mimosa flowers, due to the cubed sponge cake that covers it. Here is the exotic version with the addition of pineapple.

Ingredients

For the sponge cake:

  • 4 eggs
  • 120 g of sugar
  • 120 g of type 00 flour
  • 1 pinch of salt
  • Vanilla flavoring (optional)

For the pineapple custard cream:

  • 500 ml of milk
  • 4 egg yolks
  • 150 g of sugar
  • 40 g of cornstarch (corn flour)
  • 200 g of fresh or canned pineapple
  • Lemon peel

For the syrup:

  • 100 ml of water
  • 50 g of sugar
  • Pureed syrupy or fresh pineapple

For the decoration:

  • 200 ml of whipping cream
  • 50 g of powdered sugar (optional)

Preparation

  1. Start by preparing the sponge cake. Whisk the eggs with the sugar until the mixture becomes swollen and foamy. Add the sifted flour, pinch of salt, and vanilla flavoring. Incorporate the ingredients gently with movements from the bottom up.
  2. Pour the batter into a round cake pan (about 24 cm in diameter) that has been buttered and floured, and bake at 180 °C for about 30 minutes. Check the baking with a toothpick, it should come out clean.
  3. For the custard cream, heat the milk with the lemon peel. In a bowl, whisk the egg yolks with the sugar until foamy. Add the cornstarch and mix well. Remove the lemon peel from the milk and pour the hot milk over the yolk mixture, stirring constantly.
  4. Transfer everything back into the pot and cook over low heat until the cream thickens. Add the diced pineapple and let the cream cool, covering it with plastic wrap touching the surface.
  5. Prepare the syrup by bringing the water and sugar to a boil and, once cool, add the pureed pineapple.
  6. Once the sponge cake has cooled, cut it into three horizontal disks. Moisten the first disk with the pineapple syrup, spread a layer of pineapple custard cream on top, and cover with the second disk. Repeat with the second disk, then cover with the third disk and moisten it as well.
  7. Cover the entire cake with a thin layer of cream and set aside some cream for the final decoration.
  8. Cut the remaining sponge cake into small cubes and coat them in the remaining custard cream, then place them on the cake until the entire surface is covered, giving it the appearance of a mimosa.
  9. Whip the cream with the powdered sugar and use it to decorate the cake around the edge or as you prefer.

Did you know?

The name of the dessert is inspired by the mimosa flowers, a symbol of Women’s Day, and the addition of pineapple gives an exotic touch and a special freshness that balances the sweetness of the cream.

When it comes to eating the cake, pairing it with a sweet wine or a dessert wine can particularly enhance the flavors. And don’t forget to serve the cake cold! Enjoy your meal!