Cake "Mimosa"

Description

This is a traditional Italian cake for women's day, which resembles the Mimosa flower, symbolizing the spring festival. But, since the 8th March we, women, can afford to take a break from the kitchen and to give the initiative in the hands of men, I made a cake for father's Day, which is celebrated in Italy on March 19. Air biscuit on the classic recipe Pan di Spagna filled with delicate Chantilly cream, diluted with a subtle pineapple note. Once you try this mouth-watering dessert is hard to resist the temptation to eat them more than once.

Ingredients

Yolk egg

4 piece
Milk

200 ml
Flour

50 g
Cream

200 ml
Vanilla

1 pack
Pineapple

1 can
Sugar

150 g
Chicken egg

5 piece
Sugar

150 g
Flour

75 g
Potato starch

75 g

Cooking

Prepare the sponge cake: Beat the egg yolks with half the norm of sugar until thick air masses.

Separately beat the whites to a Shine with the second half of the sugar.

Linking protein mass with the yolks, add the sifted flour and starch, stir gently. If desired, can be flavored with vanilla.

Place the dough in the form greased with butter and floured. I used the form in diameter 24 see Bake in a preheated 180 C oven for 35-40 minutes. Remove from the oven the finished cake, allow to cool, remove from the mold.

Prepare the custard: heat the milk fire. To pound yolks with sugar, pour hot milk, add the flour, vanillin. Heat the mixture until thick over medium heat, stirring constantly.

The cream spread on a tray to cool and cover with cling film, to prevent formation of a crust on top.

Turn the cooled cake and cut the top with a knife with a long blade. Using a knife, cut the cake vertically in a circle, leaving a depth of 2-3 cm and Then eaten the cake, removing the Central part, leaving the bottom with a height of approximately 2 cm, thus creating some semblance of the box.

Slice extracted the Central part of the cake into small cubes or break it into crumbs.

Pineapple cut into small pieces and give good to drain the syrup.

Mix the pineapple syrup with a shot of liqueur (if desired). Soak the sides and bottom of cake with syrup.

To whip the cream. For lovers of sweeter you can, whisking, gradually add 100g of powdered sugar. Mix the whipped cream with the cooled custard, leaving a small amount of cream from the total volume sufficient to cover the top and sides of cake. Add in the cream and chopped pineapple.

Fill cream-pineapple weight of our biscuit "box", trying to give the top a convex shape.

Cover the cake previously cut top, Golden side inside that it touches the filling. To impregnate with syrup. Cover the top and sides of the cake previously suspended cream with a spatula or knife.

Then cover the top and sides of cake crumbs (cubes) biscuit. Place the finished cake in the refrigerator for at least 3-4 hours.

Before serving you can decorate the cake with fruit or flowers and branches of Mimosa.

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