Italian Easter Mimosa cake with pineapple

Italian Easter Mimosa cake with pineapple

By 24/03/2013

Are you having people over this Easter? Why not making something special then, like a special cake.

Mimosa cake is a very popular cake in Italy. It is actually made for National Women's day on the 8th of March. Mimosa is a yellow flower which has become the symbol of this special day dedicated to women. The cake resembles this flower.

I decided to change the recipe a little and theme it for Easter as its yellow colours go just perfectly with Easter especially if decorated with little chocolate eggs and Easter chicks!

Mimosa cake is made with a soft and light Italian style sponge filled with a lemon or vanilla flavoured creme patisserie and cream. I have added some pineapple in the filling which goes well with the custard and makes this cake fresher and delicate.

You will love this. Give it a go πŸ˜‰

Mimosa Flower

Β 

  • Prep Time : 1 hour 30 minutes
  • Cook Time : 40 minutes

Ingredients

Instructions

Whip the egg whites with 2/3 of the sugar. Whip the yolks with the hot water and the remaining sugar

whipping

Stir the egg whites and yolks together. Add the vanilla extract and sift the flour over the eggs stirring the ingredients in gently. Do not whip them to avoid the air bubbles getting out

sifting the flour

Pour the mixture on a greased round baking tin. Cook the cake at 180C for about 30 minutes until golden

Pouring the mixture

Let the cake cool down then slice it in the middle and cut half of the sponge off with a knife

cutting

Mix the water with the pineapple syrup and the liquor (optional) and soak the two sponge discs (not the sponge you've cut off)

soaking

Make the creme patisserie by whipping the yolks with the sugar until pale in colour. Then add the flour and stir it in.

creme patisserie

Heat the milk up then pour it slowly, whilst always stirring, over the whipped yolks in a sauce pan. Put it over a source of heat, add the lemon zest cut into big pieces (be careful not to cut the white bit of the lemon too which is bitter)

adding lemon zest

Cook the mixture stirring all the time until it gets thick. Boil for a couple of minutes. Then remove the lemon zest

making the custard

Put the pineapple over one half of the sponge

pineapple

Let the creme patisserie cool down then whip the cream and stir it in. Then spread 1/3 of the mixture over the pineapple

spreading

Put the other half of the sponge on top of the cream like a sandwich

sandwich

Spread the remaining cream over the cake

spreading

Cut the leftover sponge into small pieces and stick it onto the cream over the cake

assembling

Decorate with small chocolate eggs and chicks.

HAPPY EASTER!

Easter Mimosa cake

Β Italian sponge custard cake with pineapple

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8 Responses to Italian Easter Mimosa cake with pineapple

    • Alida

      Grazie Claudia πŸ˜‰

  1. Jasna

    Interesting…We have mimosa salad!

  2. gloria

    Alida love your mimosa cake look beautiful and delicious!!! have a happy Easter!

  3. la cucina di Molly

    La torta mimosa l’adoro, preparata con quei pulcini e ovette in versione pasquale Γ¨ veramente stupenda, complimenti! Un bacio, ciao!

  4. Alida

    Ma grazie cara Rita. Questa torta classica e’ sempre buona per qualsiasi occasione. Buona Pasqua anche a te! Passala bene. Ciao!

  5. Elizabeth

    What a beautiful delicate looking cake! Thank you for entering it in the no waste food challenge!

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