Wine Dharma

DharMag March 2016 Mimosa cake with white chocolate and pineapple: the perfect recipe

Mimosa cake recipe with white chocolate, Chantilly cream and pineapple This year we have taken very seriously the Women’s Day, so we have a gift for all the Ladies: a mouth-watering Mimosa Cake, kindly provided by the legendary Trattoria Cattivelli, whom we thank wholeheartedly.

The recipe for this Mimosa cake with white chocolate and pineapple is laborious, long and not very easy, so take a bit ‘of time, because the steps are many.

First you have to make the sponge cake, then the Chantilly cream with white chocolate and finally everything is assembled and decorated with pineapple chunks.

Get ready, we have to prepare the perfect Mimosa cake!

Ingredients for making Mimosa cake

For the sponge cake

  • 5 eggs
  • 150 grams of sugar
  • 100 grams of flour
  • 80 grams of potato starch

For the Chantilly cream with white chocolate

  • 500 ml of whole milk
  • 120 g sugar
  • 40 grams of flour
  • 4 egg yolks
  • 250 grams of white chocolate
  • 300 g cream
  • lemon zest and vanilla

For the filling

  • 500 grams of pineapple in syrup
  • liqueur to taste (Limoncello, Cointreau, Rum)

How to make the perfect Mimosa cake

Prepare the sponge cake by beating the eggs with the sugar then add flour and potato starch, stirring constantly.

Grease a cake tin of 24 cm in diameter and pour the mixture into the cake pan and then place it in a preheated oven at 160° C for 35/40 minutes.

Meanwhile we are going to prepare the filling: heat the milk in a saucepan with the lemon zest and some vanilla, meanwhile beat the egg yolks with the sugar then add the flour and when the milk is hot, pour it over the egg yolks and mix well.

Bring the cream on the fire and boil, stirring constantly to prevent it from sticking on the bottom, then add the chopped white chocolate and incorporate it with a wooden spoon until it is completely dissolved, then place it in a covered container with plastic wrap and let cool.

Prepare the stuffing draining the pineapple from the syrup, which you have to collect in a bowl, and cut it into cubes.

Whip the cream and add it to the cold cream and add pineapple too, taking care to leave some aside to garnish the cake.

Now cut the sponge cake into three discs, one of which will be cut into cubes and lightly toasted in the oven.

Put the first disc on a serving plate, flavor with the pineapple syrup, add a liqueur of your choice, then spread a layer of white chocolate-pineapple-Chantilly cream and cover with another cake disc, sprinkle some pineapple syrup and cover the entire cake with the remaining Chantilly cream.

We have almost finished, let’s decorate the cake with some crunchy sponge cubes and the pineapple you have kept aside and the cake is ready!

Photo credits