Great italian mimosa cake

The magnificent Italian Mimosa cake will pleasantly surprise you with its amazing taste and original design. In Italy, such a sweetness is usually made on March 8th. Divinely tender cakes in combination with spicy cream is something. And canned pineapples give the delicacy a special taste. Delicate sweet biscuit pastries are a temptation for a sweet tooth. A soft and juicy slice of Mimosa cake will perfectly complement a cup of fragrant tea.

Ingredients:

• sugar - 140 grams;
• chicken egg (medium size) - 4 pieces;
• wheat flour - 70 grams;
• starch - 30 grams.

Cream "Diplomatic":

• egg yolk - 3 pieces;
• wheat flour - 30 grams;
• milk - 300 milliliters;
• sugar - 80 grams;
• lemon zest (to taste);
• cream (33%) - 180 milliliters.

Besides:

• canned pineapples - 0.5 cans (or 5 rings);
• juice from pineapples - 100 milliliters;
• water - 50 milliliters.

Great Italian cake "Mimosa". Step by step recipe

1. Initially, we will prepare the biscuit for the magnificent Italian Mimosa cake.
2. To do this, combine wheat flour with starch, mix well and sift.
3. In chicken eggs (I used medium-sized homemade eggs), we separate the proteins from the yolks.
4. Tip: you need to do this very carefully so that the protein does not get into the yolk - this is very important.
5. Now let's whip the proteins. To do this, we need a glass fat-free deep bowl.
6. Tip: in order to degrease the whipping bowl, you can wipe it with lemon and then wipe it dry with a clean kitchen towel. Any ingress of fat or water into the protein structure can ruin it.
7. We send the egg whites to the prepared container and beat them with a mixer (we begin to beat at the lowest speeds of the mixer and gradually switch to the maximum).
8. Add sugar to the proteins (according to the recipe) one tablespoon and continue to whisk.
9. Add the egg yolks one at a time to the whipped whites (all four) and mix well with a mixer.
10. In small portions, add the sifted flour to the whipped proteins and gently mix with a spatula from the bottom up.
11. A detachable form with a diameter of 22 centimeters is covered with parchment paper.
12. We shift the finished dough into a form and distribute it evenly.
13. Tip: in order for the biscuit for the Mimosa cake to be smooth, you need to twist the shape clockwise for 30 seconds.
14. We send the form to a well preheated to 180 degrees oven for 35-40 minutes.
15. Tip: while the biscuit is baking, the oven should never be opened.
16. We leave the biscuit in the form until it cools completely, and then we take it out of the form.
17. Before lubricating the biscuit with cream, it should rest for 8-10 hours. Then it will not crumble and it can be easily and simply cut into cakes.
18. Now we are preparing cream for the magnificent Italian Mimosa cake.
19. Transfer the yolks into a separate container, add sugar, and grind everything well.
20. Then pour some milk to make the mixture more liquid and mix well.
21. Add the wheat flour and stir until smooth.
22. The remaining milk is poured into a saucepan, add a little lemon zest, send to the stove and heat well.
23. Then remove from the stove, remove the zest of lemon from milk, pour hot milk into a yolk mass in a thin stream and mix well.
24. Pour the liquid mixture back into the saucepan, send to the stove and with constant stirring, cook the cream until thickened (it takes me 5-10 minutes).
25. The resulting cream is transferred to a separate bowl, covered with cling film and left to cool.
26. The cooled cream is sent to the refrigerator for 1-1.5 hours.
27. Chilled cream begins to whip at low mixer speeds and gradually increase to maximum. Whip the cream until they increase in volume.
28. We take custard from the refrigerator and mix it with a mixer until smooth.
29. Add whipped cream in portions to custard and mix gently.
30. Ready cream sent to the refrigerator.
31. Cut the canned pineapples into small pieces and put them on a sieve to stack extra juice.
32. In a separate container we send the juice from pineapples, add cold boiled water and mix well. Impregnation for cake layers is ready.
33. We cut the biscuit into three cakes (put the middle biscuit cake aside).
34. We put the fourth part of the cream in a separate container - with this cream we will lubricate the magnificent Italian cake on the sides.
35. Add the pineapples to the remaining cream and mix gently.
36. Put the bottom cake of the biscuit on a dish, soak it with juice, put half of the cream on it and evenly level it.
37. Then spread the top cake, soak it well and spread the remaining cream.
38. Lubricate the sides of the Italian Mimosa cake (for this we put off the cream).
39. From the middle cake, cut the crust, tear it into small pieces (I do it with my hands), and sprinkle the cake on top and on the sides with these pieces.
40. To prevent the biscuit crumbs from drying out in the refrigerator, cover the cake with cling film.
41. We remove the magnificent Italian Mimosa cake in the refrigerator for 5-6 hours.

Stunningly delicious and delicate biscuit cake will be the decoration of any table and will give you a lot of pleasant experiences. A magnificent combination of all ingredients gives the sweets a special taste. Cook with "Delicious."