Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, italian easter mimosa cake with pineapple. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Italian Easter Mimosa cake with pineapple is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Italian Easter Mimosa cake with pineapple is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook italian easter mimosa cake with pineapple using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Italian Easter Mimosa cake with pineapple:

1. Take 4 eggs
2. Take 4 Tablespoons water , hot
3. Take 200 Grams self raising flour
4. Make ready 130 Grams sugar
5. Get 1 Tablespoon vanilla extract
6. Make ready 5 egg yolks
7. Get 40 Grams flour
8. Prepare 500 Millilitres milk
9. Prepare 100 Grams sugar
10. Make ready 1 lemon zest
11. Get 125 Millilitres cream
12. Prepare 400 Grams pineapple syrup in
13. Take 50 Millilitres water
14. Get 50 Millilitres Contreau

Instructions to make Italian Easter Mimosa cake with pineapple:

1. Whip the egg whites with 2/3 of the sugar. Whip the yolks with the hot water and the remaining sugar
2. 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
3. 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)
4. Make the creme patisserie by whipping the yolks with the sugar until pale in colour. Then add the flour and stir it in.
5. 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)
6. 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
7. Put the other half of the sponge on top of the cream like a sandwich
8. Spread the remaining cream over the cake Cut the leftover sponge into small pieces and stick it onto the cream over the cake
9. Decorate with small chocolate eggs and chicks.HAPPY EASTER!

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