Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 10 | 80 minuti |
Ingredients
| 6 | medium eggs |
| 75 g | 00 flour |
| 2 pods | Vanilla |
| 340 g | sugar |
| 75 g | potato starch |
| 1 to taste | table salt |
| 400 g | Sterilgarda microfiltered whole milk |
| 6 | yolks |
| 100 g | powdered sugar |
| 600 g | liquid fresh cream |
| 45 g | corn starch (maizena) |
| 500 g | pineapple in syrup |
| 100 g | water |
| 25 g | rum |
| to taste | butter |
Preparation
- To prepare the pineapple mimosa cake, start with the sponge cake. In a bowl, sift together the flour and starch.
- Pour the eggs, a pinch of salt and the seeds from the vanilla pod (obtained by cutting the vanilla pod lengthwise and scraping it out with a small knife) into the bowl of a stand mixer fitted with a whisk.
- Add 150g of sugar and beat everything for at least 10 minutes at medium speed, until the mixture is fluffy, light and frothy.
- Turn off the mixer, place a sieve in the bowl and sift the flour and starch mixture again. With a whisk or spatula, mix very delicately, moving from the bottom up to incorporate the powders well.
- Then pour the mixture into a 24 cm mold already buttered and lined with baking paper (it is important that the circumference has baking paper that protrudes a little from the mold, in this way it will encourage growth upwards). Bake in a static oven already heated to 180 ° for about 40 minutes. At the end of cooking, remove the paper very delicately and let the cake cool completely.
- Then move on to preparing the custard: in a saucepan pour Sterilgarda whole milk, 100g of fresh liquid cream, the second vanilla pod and the seeds scraped from it. Bring to just below boiling point.
- Meanwhile, in another bowl, pour the egg yolks and 140g of sugar, beat briefly, then add the corn starch. Mix again with the whisk until the mixture is smooth.
- As soon as the milk starts to boil, remove the vanilla bean from the milk mixture and pour it slowly into the bowl with the egg yolks and sugar, meanwhile stirring with a whisk. Transfer everything into the saucepan and cook the cream until it has solidified.
- Transfer the cream to a bowl, cover with cling film and let it cool completely at room temperature. In the meantime, take the pineapple and drain it, cut it into cubes (less than a centimetre) and let them drain for 20 minutes.
- Pour 500g of cold liquid cream into a large bowl and turn the whisk on at medium-high speed, then add the icing sugar one spoonful at a time. Beat until you obtain a stiff mixture. At this point add the first half of the whipped cream and mix vigorously to dilute. Then add the remaining part and incorporate more delicately with movements from the bottom upwards.
- Take 400g of cream and transfer it to a small bowl, it will be used for the covering. Pour the drained pineapple cubes into the remaining part and mix well (if you do not use the two creams immediately, cover them with film and place in the refrigerator).
- Now prepare the rum syrup: in a saucepan pour water and 50g of sugar, stir over a high flame until the sugar has completely dissolved. Then off the heat pour in the rum and stir well (this way a good part of the alcohol will evaporate). Leave to cool.
- Move on to the composition: take the sponge cake, cut the top about 1 cm and set it aside. With a sharp knife cut the circumference of the cake about 2-3 cm from the edge and cut the cake to obtain the inside, without piercing the base, leaving about 2 cm. Cut the inside of the sponge cake into half-centimeter cubes and collect them in a bowl.
- Wet the inside of the cake with a brush and then pour the cream with the pineapple cubes in the middle. Level with a spoon and place the disc previously set aside on the surface (put the most colored part in contact with the pineapple cream). Wet the surface of the cake as well.
- Transfer the reserved cream onto the cake and cover the cake completely, spreading it well, sprinkle with all the cubes and compact gently with your hands so as to cover the entire surface. Leave to harden in the refrigerator for 3-4 hours.
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