Pineapple cream with sponge-cake-mimosa decoration
Women's day cream with pineapple and mimosa decoration
Ingredients
Sponge cake for the decoration:
- 1 egg
- 25 g sugar
- 40 g flour
- 1/3 tsp baking powder
For the cream
- 2 eggs 2 egg yolks + 2 egg whites
- 50 g sugar
- 1 tbsp sugar
- 300 g mascarpone
- 200 g pineapple pureed fresh or canned
- 100 g pineapple chopped for decoration
Instructions
- Preheat the oven to 180 °C
Sponge cake for the decoration:
- Separate the egg, beat the egg white with half of the sugar until foamy, it must be very stiff.
- Beat the egg yolk with half of the sugar until the mixture is light yellow and fluffy.
- Mix the two masses
- Mix the flour and baking powder and sift them into the egg mixture, then mix everything thoroughly.
- Spread the mixture on a small baking tray lined with baking parchment paper (about 1 cm high).
- Bake at 180 °C for about 15 minutes
For the cream:
- Beat the egg yolks and sugar together until the mixture is light and fluffy.
- Mix in the mascarpone and the pureed pineapple.
- Beat the egg whites until stiff, add the spoonful of sugar and beat again briefly, then fold into the mixture.
Notes
Decoration
Cut out any shape from the sponge cake with a cookie cutter.
Crumble the rest of the sponge (it works well on a grater)
Roll the set-aside pineapple pieces in the cookie crumbs, then spread on the cream
Sprinkle the rest of the crumbs on top
The cut-out cookie is served with the cream The cream must be eaten immediately after preparation, otherwise, the delicate foam will break down again
Crumble the rest of the sponge (it works well on a grater)
Roll the set-aside pineapple pieces in the cookie crumbs, then spread on the cream
Sprinkle the rest of the crumbs on top
The cut-out cookie is served with the cream The cream must be eaten immediately after preparation, otherwise, the delicate foam will break down again
