Mimosa Pineapple Cake Recipe
If you’re looking for a dessert that combines a light, fluffy cake with tropical sweetness, the Mimosa Pineapple Cake is the perfect choice. Its soft sponge base, rich custard filling, and refreshing pineapple chunks will make it an unforgettable treat for any occasion. Follow this recipe to create a beautifully layered, tropical-inspired dessert that will wow your guests. Here’s how to make it step-by-step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| Sugar | 150g |
| All-purpose flour (00) | 75g |
| Potato starch (fecola) | 75g |
| Vanilla bean (pod) | 1 |
| Fine salt | 1 pinch |
| Whole milk | 400g |
| Fresh liquid cream | 100g |
| Egg yolks | 6 |
| Vanilla bean (pod) | 1 |
| Sugar | 140g |
| Cornstarch (Maizena) | 45g |
| Fresh liquid cream | 500g |
| Powdered sugar (icing sugar) | 100g |
| Pineapple | 500g |
| Water | 100g |
| Sugar | 50g |
| Rum | 25g |
| Edible flowers (optional) | 7 |
Instructions
Step 1: Prepare the Sponge Cake
Start by preheating your oven to 180°C (350°F). Grease a 24cm round cake pan and line it with parchment paper, ensuring that the edges of the paper extend slightly beyond the pan—this will help the cake rise evenly. Set the pan aside.
In a bowl, sift together the all-purpose flour and potato starch to ensure a smooth, lump-free texture. Cut the vanilla bean in half lengthwise, scrape out the seeds, and set them aside.
Place the eggs and a pinch of fine salt into the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and begin mixing on medium speed. Continue to mix for about 10 minutes, or until the mixture becomes light, fluffy, and pale in color.
Once the mixture has reached the desired consistency, turn off the mixer. Set a fine mesh strainer over the bowl and sift the flour and potato starch mixture into the egg mixture. Gently fold the ingredients together using a spatula, working from the bottom to the top in a careful, circular motion to avoid deflating the batter.
Pour the batter into the prepared cake pan, making sure it’s evenly spread out. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once the cake is baked, remove it from the oven and let it cool completely in the pan.
Step 2: Prepare the Custard Cream
While the cake is cooling, prepare the custard cream. In a medium saucepan, combine the whole milk, fresh cream, and the seeds scraped from the vanilla bean. Heat the mixture over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Once the milk and cream mixture begins to heat up (but not yet boiling), slowly pour it into the egg mixture while whisking continuously to avoid curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a custard. This will take about 5–7 minutes. Once thickened, remove the saucepan from the heat and transfer the custard to a bowl. Cover it with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature.
Step 3: Prepare the Whipped Cream
In a large mixing bowl, pour the fresh liquid cream and begin whipping it at medium-high speed. Gradually add the powdered sugar, one tablespoon at a time, until the cream forms stiff peaks. Be careful not to over-whip the cream, as it can turn into butter.
Step 4: Combine the Custard and Whipped Cream
Once the custard has cooled, gently fold in half of the whipped cream to lighten it. Then, add the remaining whipped cream, folding carefully to maintain the airy texture. This will create a light and creamy filling known as “crema diplomatica.”
Step 5: Prepare the Pineapple
Drain the pineapple to remove excess juice. Cut it into small cubes and set aside.
Step 6: Make the Rum Syrup
In a small saucepan, combine the water, sugar, and rum. Heat the mixture over medium heat, stirring until the sugar dissolves completely. Allow the syrup to cool to room temperature.
Step 7: Assemble the Cake
Now it’s time to assemble the cake. Once the sponge cake has cooled, cut off the top layer of the cake (about 1 cm thick) and set it aside. Using a sharp knife, cut around the edge of the cake about 2–3 cm from the sides, leaving a hollowed-out center. Cut the removed cake into small cubes, about half a centimeter in size.
Brush the inside and top of the cake with the rum syrup to moisten it. Then, carefully spread a layer of the crema diplomatica over the bottom of the cake. Add the pineapple cubes on top of the cream and spread them evenly. Gently press the cake cubes into the cream and pineapple layer to cover the entire surface, making sure everything is compacted.
Once the cake is filled and covered, refrigerate it for 3–4 hours to allow the layers to set and firm up.
Step 8: Garnish and Serve
Before serving, decorate the top of the cake with edible flowers for a beautiful touch. These flowers are optional but will add an elegant and fresh look to the cake.
After the cake has chilled and the flavors have had time to meld, slice and serve the Mimosa Pineapple Cake. This cake is best enjoyed chilled and can be stored in the refrigerator for up to 2 days.
Conclusion
This Mimosa Pineapple Cake is a show-stopping dessert that combines the elegance of a classic mimosa cake with the tropical flavor of pineapple. The soft sponge cake, rich custard cream, and sweet pineapple chunks create a delicious contrast of textures and flavors, while the rum syrup adds an extra layer of depth. Whether you’re celebrating a special occasion or simply treating yourself to something delightful, this cake is sure to impress. Enjoy!
