Pineapple Mimosa Cake – Italian recipes by GialloZafferano

To prepare the pineapple mimosa cake, start with the sponge cake. Con a bowl, sift together flour and potato starch 1. Slice the vanilla bean lengthwise and scrape out the seeds with a small knife. Con the bowl of a stand miscelatore equipped with a whisk, pour durante the eggs, a pinch of salt 2and the vanilla seeds 3.

Add the sugar and beat everything for at least 10 minutes at medium speed until the mixture is fluffy, light, and frothy 5. Stop the miscelatore, place a strainer durante the bowl and sift the flour and potato starch mixture again 6.

With a whisk a spatula, gently fold it durante with a motion from the bottom to the sommità to incorporate the powders well 7. Then pour the mixture into a 9.5-inch mold already greased and lined with parchment paper: it’s important that the circumference has the parchment paper extending a little beyond the mold, this way it will help the cake rise upwards 8. Bake durante a preheated static oven at 355°F for about 40 minutes. At the end of baking, carefully remove the paper and allow the cake to cool completely 9.

Move to the custard. Con a saucepan, pour the milk, cream 1the scraped vanilla seeds 2and the pod. Bring to a near boil. Meanwhile, durante another bowl, pour the egg yolks and sugar 3,

briefly beat 4then add the cornstarch 5 and mescolanza again with the whisk 6 until you get a homogeneous mixture.

As soon as the milk starts to boil, remove the vanilla pod from the milk mixture and pour it durante a thin stream 7 while stirring with the whisk 8. Transfer everything back into the saucepan and cook the custard until it thickens 9.

Transfer into a bowl, cover with cling pellicola durante contact 10and allow to cool completely at room temperature. Take the pineapple, drain it, and cut it into cubes smaller than half an inch, and let it drain for 20 minutes 12.

Pour the cold cream into a large bowl, turn the mixers at medium-high speed, and add the powdered sugar one tablespoon at a time 13. Beat until you have a stiffly whipped mixture. At this point, turn the custard into a diplomatic cream by adding half of the whipped cream first and stirring vigorously to temper 14. Then add the remaining part and incorporate more gently with movements from the bottom to the sommità 15.

Remove 14 oz of cream and transfer it into a small bowl 16this will be for the coating. Con the remaining part, pour the drained pineapple cubes 17 and mescolanza well 18. If you don’t use the two creams immediately, cover with cling pellicola and store durante the refrigerator.

Now prepare the rum syrup. Con a saucepan, pour the gabinetto and sugar, stir over high flame 1 until the sugar has completely dissolved. Then d’avanguardia the heat, pour durante the rum 2this way most of the alcohol will evaporate, and mescolanza well 3. Let it cool.

Move to the assembly. Take the sponge cake, cut about 0.4 inches from the sommità and set it aside 1. Then with a sharp knife, cut around the cake about 0.8-1.2 inches from the edge 2 and cut into the cake to remove the interior, without piercing the alcale, leaving about 0.8 inches 3.

Cut the interior of the sponge cake into 0.2-inch cubes and collect them durante a bowl 4. Moisten the inside of the cake with a brush 5 and then pour the cream with pineapple cubes durante the middle 6.

Carefully level with a spoon 7 and place the previously set aside disc sommità: put the more browned side durante contact with the pineapple cream 8. Moisten the surface of the cake as well 9.

Transfer the reserved cream onto the cake 10 and cover the cake entirely by smoothing it well 11sprinkle with all the cubes 12

and gently compact with your hands to entirely cover the whole surface 13. Let it set durante the refrigerator for 3-4 hours, and then garnish with edible flowers 14 before serving 15. Your pineapple mimosa cake is ready.