Italian Mimosa Cake
Automatically translated from Romanian. See the Romanian original
Mimosa cake, Italian style: a fluffy 3-layer sponge cake, soaked with pineapple juice, filled with vanilla cream and whipped cream, and decorated with pineapple pieces and cake crumbs.
Ingredients
Method
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Separate the eggs and beat the egg whites into a stiff foam at high speed with a pinch of salt.
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Add the yolks one by one, then slowly incorporate the sugar.
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When the mixture is a dense, aerated foam, add the oil and water.
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Finish by adding the flour and baking powder.
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Line a round cake tin with parchment paper and pour in the batter.
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Bake for 30 minutes at 170 degrees with maximum ventilation, then leave the cake to cool.
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After the cake has cooled completely, cut it into 3 slices.
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Soak the bottom two layers with all the juice from the pineapple can, leaving aside the part that will be crumbled on top.
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Mix the vanilla cream with the whipped cream and put the resulting mixture into a piping bag.
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Spread an even layer of cream over the first cake layer, add the second layer, and repeat with the cream.
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Scatter the pineapple pieces from the can over the second layer of cream.
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Cover the pineapple with the rest of the cream, then sprinkle large crumbs from the unsoaked cake layer over the top.
The story behind this recipe
I know that one swallow doesn't make a summer, let alone a cake. I’m not tired of winter yet (which has barely begun), but I found myself craving a dessert that is fluffy, creamy, moist, and slightly tangy. And to top it off, it features my favorite fruit!
Mimosa is a cake traditionally prepared for International Women's Day in Italy, and their version is different from our local mimoza cake. The Italian variant is more to my taste.
For the sponge, you need 6 eggs (separated), 250 grams of sugar, 250 grams of flour, 60 ml of cold water, 60 ml of sunflower oil, a pinch of salt, and a sachet of baking powder. Separate the eggs and beat the whites into a foam at high speed with a little salt. Next, add the yolks one by one, then slowly incorporate the sugar. When you have a dense and aerated foam in the mixer bowl, add the oil and water. Finally, finish with the flour and baking powder.
Line a round tin with parchment paper and pour in the resulting foam. Bake for 30 minutes at 170 degrees with maximum ventilation. Leave the cake to cool!
The next step, after the cake has cooled completely, is to cut it into 3 slices. The top part is less important, as it will be crumbled on top as a decoration anyway. So, focus on the bottom two pieces. For soaking, you need a 400-gram can of pineapple compote (preferably Dole brand, as it has no added sugar). Soak the two cake layers with all the juice from the can, saving the part that is to be crumbled on top.
You can find the vanilla cream recipe here, and this cream must be mixed with 500 ml of previously whipped cream. Put the mixture into a piping bag to make it easier to distribute.
Start with the first cake layer and spread an even layer of cream over it. Place the second layer on top and repeat with the cream. Spread all the pineapple pieces from the can over the second layer of cream. Cover the pineapple with the remaining cream and sprinkle the large crumbs of the unsoaked cake layer over it.
It seems difficult, but it's a piece of cake! Enjoy it!! Kiss!!
