Italian Mimosa Cake
Break 6 eggs
Start to mix with a whisk
Add 200g of sugar
220g of flour
A plastic bag of yeast for dessert
Oil and flour a rectangular baking tray (this is 32 cm x 22 cm)
Put the mixture inside it
In absence of the right baking tray we can use double alluminium trays for 8 portions
And to make a half dose we can use the measure "4 portions"
Put into the oven of 180°C and let it cook for 35\40 minutes (I use the non ventilated oven)
...Prepare the cream in the meanwhile
Let 750ml of milk warm up
Add the peel of a lemon
Break 3 eggs in a pot
Add 6 spoons of sugar
6 spoons of flour
Mix well with a whisk
When the milk is hot remove the peel of the lemon
Mix the rest and put it on fire
Mix continuosly until thicken it
It will need 5 minutes more or less
Let the mixture into the pot and cover it with a wrap
After the established time, take the sponge cake out of the oven
Let it cool down
With the sharp knife cut the base into three identical parts
Prepare the filling and the syrup
Whip 500ml of cream (sugared yet)
Take the cream
Mix it for few seconds with an electric whisk
Put togheter the two creams (just an half of the white one)
Keep the rest of the cream for the final decoration
Mix it well
Put in a bowl a can of canned pineapple
Cut the pineapple in little pieces and put them into the cream
Water down the syrup with a half glass of water
We'll use it like a syrup
Set up the cake
Plunge the first part
Cover it with a half of the filling
Cover with the upper overturned part
And do the same thing with the other part
Cut the borders of the central part and crumble it roughly
Use the crumbs to cover the cake
Use the rest of the cream to decorate the cake with a sac à poche
Finally, some yellow strips and some fantasy to decorate the cake
This cake is for all the women...
...That everyday make the world a better place
THANKS!!
