Recipe: Yummy Italian Easter Mimosa cake with pineapple

Italian Easter Mimosa cake with pineapple.

Italian Easter Mimosa cake with pineapple You can cook Italian Easter Mimosa cake with pineapple using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Italian Easter Mimosa cake with pineapple

  1. It’s 4 of eggs.
  2. It’s 4 Tablespoons of water , hot.
  3. You need 200 Grams of self raising flour.
  4. You need 130 Grams of sugar.
  5. It’s 1 Tablespoon of vanilla extract.
  6. Prepare 5 of egg yolks.
  7. You need 40 of Grams flour.
  8. Prepare 500 Millilitres of milk.
  9. You need 100 Grams of sugar.
  10. Prepare 1 of lemon zest.
  11. It’s 125 Millilitres of cream.
  12. It’s 400 Grams of pineapple syrup in.
  13. It’s 50 Millilitres of water.
  14. It’s 50 Millilitres of Contreau.

Italian Easter Mimosa cake with pineapple instructions

  1. Whip the egg whites with 2/3 of the sugar. Whip the yolks with the hot water and the remaining sugar.
  2. 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.
  3. 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).
  4. Make the creme patisserie by whipping the yolks with the sugar until pale in colour. Then add the flour and stir it in..
  5. 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).
  6. 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.
  7. Put the other half of the sponge on top of the cream like a sandwich.
  8. Spread the remaining cream over the cake Cut the leftover sponge into small pieces and stick it onto the cream over the cake.
  9. Decorate with small chocolate eggs and chicks.HAPPY EASTER!.

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