Hello, I’m Laura. Today, I will show you a way 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’m gonna make it a bit tastier. This will be really 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 well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Italian Easter Mimosa cake with pineapple is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have italian easter mimosa cake with pineapple using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Italian Easter Mimosa cake with pineapple:
- Make ready 4 eggs
- Make ready 4 Tablespoons water , hot
- Get 200 Grams self raising flour
- Make ready 130 Grams sugar
- Take 1 Tablespoon vanilla extract
- Prepare 5 egg yolks
- Take 40 Grams flour
- Get 500 Millilitres milk
- Make ready 100 Grams sugar
- Get 1 lemon zest
- Take 125 Millilitres cream
- Take 400 Grams pineapple syrup in
- Get 50 Millilitres water
- Get 50 Millilitres Contreau
Instructions 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 it up for this distinctive dish italian easter mimosa cake with pineapple recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
