Mimosa Cake
Automatically translated from Romanian. See the Romanian original
Fluffy sponge cake, soaked with pineapple syrup and filled with vanilla cream and whipped cream, decorated with cake crumbs — the Italian version of Mimosa cakes.
Ingredients
Method
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Separate the eggs and whip the egg whites into a stiff foam at high speed with a little salt.
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Add the egg yolks one by one, then slowly incorporate the sugar.
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Once you have a dense and airy foam, add the oil and water.
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Fold in the flour and the baking powder.
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Pour the mixture into a round tray lined with parchment paper.
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Bake for 30 minutes at 170 degrees, with maximum ventilation, then let the sponge cool completely.
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Cut the cooled sponge into 3 slices; keep the top part for decorative crumbs.
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Soak the bottom 2 layers with all the juice from the pineapple can.
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Mix the vanilla cream with the pre-whipped liquid cream and put the resulting mixture into a piping bag.
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Place the first layer and cover it with an even layer of cream.
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Add the second layer and repeat with a layer of cream.
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Sprinkle the canned pineapple pieces on top.
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Cover with the remaining cream and sprinkle large crumbs from the unsoaked sponge layer over it.
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 (it’s barely started), but I got a craving for a fluffy, creamy, syrupy, and slightly tart dessert. Plus, it features my favorite fruit!
Mimosa is a cake prepared for Mărțișor in Italy, and their version is different from our own mimoza cake. The Italian version is more to my taste.
For the sponge, you need 6 eggs, which you separate, 250 grams of sugar, 250 grams of flour, 60 ml of cold water, 60 ml of sunflower oil, a pinch of salt, and a packet of baking powder.
Separate the eggs and whip the egg whites into a foam at high speed with a little salt. Next, we add the yolks one by one, then slowly incorporate the sugar. When you have a dense and airy foam in the mixing bowl, add the oil and water. Finally, we finish with the flour and baking powder.
Place parchment paper in a round tray and pour in the resulting foam. Bake for 30 minutes at 170 degrees with maximum ventilation. Let the sponge cool!
The next step, after the sponge cools completely, is to cut it into 3 slices. The top part is less important, in the sense that it will be crumbled on top as decoration anyway. So, focus on the bottom 2 pieces. For the syrup, you need a 400-gram can of pineapple compote (preferably the "Dole" brand, as it has no added sugar). Soak the 2 sponges with all the juice from the can, excluding the part that will be crumbled on top.
You can find the recipe for the vanilla cream here [link], and this cream must be mixed with 500 ml of liquid whipping cream, whipped beforehand. Put the cream obtained from mixing the two into a piping bag to make dosing easier.
We start with the first layer, over which we put an even layer of cream. We place the 2nd layer on top and repeat the process with the cream. Over the 2nd layer of cream, we scatter all the pineapple pieces from the can. The rest of the cream follows over the pineapple, and on top of that, you sprinkle large crumbs from the sponge (that unsoaked layer).
It seems difficult, but it's a piece of cake! Enjoy serving it!! Kiss!!
