Pineapple Mimosa Cake

The Mimosa Cake is a refined and delicious dessert, typically prepared to celebrate Women’s Day on March 24. It is characterized by its appearance reminiscent of mimosa flowers due to the sponge cake cubes covering it. Here is the exotic version with the addition of pineapple.

Ingredients

For the sponge cake:

• 4 eggs
• 120 g sugar
• 120 g all-purpose flour
• 1 pinch of salt
• Vanilla flavoring (optional)

For the pineapple custard:

• 500 ml milk
• 4 egg yolks
• 150 g sugar
• 40 g cornstarch
• 200 g fresh or canned pineapple
• Lemon zest

For the soaking syrup:

• 100 ml water
• 50 g sugar
• Blended canned or fresh pineapple

For the decoration:

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

Instructions

1. Start by preparing the sponge cake. Beat the eggs well with the sugar until the mixture becomes puffy and frothy. Add the sifted flour, the pinch of salt, and the vanilla flavoring. Gently fold in the ingredients with upward motions.
2. Pour the batter into a round cake pan (about 24 cm in diameter) previously buttered and floured, and bake at 180 °C for about 30 minutes. Check doneness with a toothpick; it should come out clean.
3. For the custard, heat the milk with the lemon zest. In a bowl, whisk the egg yolks with the sugar until frothy. Add the cornstarch and mix well. Remove the lemon zest from the milk and pour the hot milk over the yolk mixture, stirring constantly.
4. Transfer everything to a saucepan and cook over low heat until the cream thickens. Add the pineapple cut into small pieces and let the cream cool, covering it with plastic wrap pressed directly onto the surface.
5. Prepare the soaking syrup by bringing the water and sugar to a boil; once cooled, add the blended pineapple.
6. Once the sponge cake has cooled, slice it horizontally into three layers. Soak the first layer with the pineapple syrup, spread a layer of pineapple custard on top, and cover with the second layer. Repeat with the second layer, then cover with the third layer and soak it as well.
7. Cover the entire cake with a thin layer of custard and set some custard aside for the final decoration.
8. Cut the leftover sponge cake into small cubes and coat them in the remaining custard, then place them on the cake to cover the entire surface, giving it the appearance of mimosa flowers.
9. Whip the cream with the powdered sugar and use it to decorate the cake around the edge or as desired.

Fun Facts

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

When enjoying the cake, pairing it with a sweet wine or passito can particularly enhance the flavors. And don’t forget to serve the cake cold! Enjoy!