Pineapple mimosa cake
Ingredients (24 cm/9.5″ round, serves ~10)
Sponge Cake
- 6 eggs
- 150 g sugar
- Pinch of salt
- 75 g flour + 75 g potato starch
- Seeds from 1 vanilla bean
Cream & Filling
- Custard: 400 g milk + 100 ml cream, 6 yolks, 140 g sugar, 45 g cornstarch, 1 vanilla bean
- Whipped cream: 500 g, sweetened with ¾ cup powdered sugar
- 500 g pineapple cubes (drained)
- Soaking syrup: ½ cup water, ¼ cup sugar, 25 g rum (optional)
Instructions
- Bake sponge: Whisk eggs, sugar, vanilla seeds, salt for ~10 min until pale and fluffy. Fold in sifted flour and starch gently. Bake at 180 °C for ~40 min. Cool fully.
- Prepare custard: Heat milk, cream, and vanilla; temper yolks mixed with sugar and cornstarch; cook until thick. Cool .
- Whip cream: Beat cold cream with sugar until stiff–reserve ~400 g for coating.
- Combine filling: Fold the remaining cream and pineapple into custard.
- Make syrup: Dissolve sugar in water; stir in rum. Cool .
- Assemble:
- Slice off sponge top and hollow out a 2 cm border. Cube the removed sponge.
- Soak cake inside with syrup. Fill with pineapple-cream-custard mixture; re-cover with top disc.
- Ice the exterior with reserved cream, and press sponge cubes on all sides to mimic mimosa crumbles.
- Chill 3–4 hrs and decorate with edible flowers (optional)
