Hello, I’m Marie. Today, we’re going to make italian easter mimosa cake with pineapple recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Italian Easter Mimosa cake with pineapple Recipe
Italian Easter Mimosa cake with pineapple is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Italian Easter Mimosa cake with pineapple is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook italian easter mimosa cake with pineapple using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Italian Easter Mimosa cake with pineapple:
- Get 4 eggs
- Prepare 4 Tablespoons water , hot
- Make ready 200 Grams self raising flour
- Take 130 Grams sugar
- Take 1 Tablespoon vanilla extract
- Take 5 egg yolks
- Prepare 40 Grams flour
- Get 500 Millilitres milk
- Take 100 Grams sugar
- Make ready 1 lemon zest
- Take 125 Millilitres cream
- Prepare 400 Grams pineapple syrup in
- Get 50 Millilitres water
- Prepare 50 Millilitres Contreau
Steps to make Italian Easter Mimosa cake with pineapple:
- Whip the egg whites with 2/3 of the sugar. Whip the yolks with the hot water and the remaining sugar
- 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. Pour the mixture on a greased round baking tin. Cook the cake at 180C for about 30 minutes until golden
- Let the cake cool down then slice it in the middle and cut half of the sponge off with a knife. Mix the water with the pineapple syrup and the liquor (optional) and soak the two sponge discs (not the sponge you’ve cut off)
- Make the creme patisserie by whipping the yolks with the sugar until pale in colour. Then add the flour and stir it in.
- 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)
- Cook the mixture stirring all the time until it gets thick. Boil for a couple of minutes. Then remove the lemon zest Put the pineapple over one half of the spongeLet the creme patisserie cool down then whip the cream and stir it in. Then spread 1/3 of the mixture over the pineapple
- Put the other half of the sponge on top of the cream like a sandwich
- Spread the remaining cream over the cake Cut the leftover sponge into small pieces and stick it onto the cream over the cake
- Decorate with small chocolate eggs and chicks.HAPPY EASTER!
So that is going to wrap this up for this exceptional dish italian easter mimosa cake with pineapple recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
