March 8th is the international women’s day

In Italy, this day is symbolized by a specific flower. Namely, the yellow mimosa, which belongs to the acacia family.

The yellow, yet rather delicate flowers bloom just at the right time around March 8th. The plant itself is not particularly delicate. The mimosa still grows well even in difficult conditions.

In Italy, since 1946, it has been a tradition to give women a bouquet of mimosa on march 8th.

For this day there is also a typical dessert called mimosa cake

It consists of a plain sponge cake base with a vanilla cream and a sponge cake decoration that looks like mimosa flowers.

However, I wanted to create something different this year. And since I don’t like sponge cake much anyway, I decided to make a mascarpone cream with pineapple.

But the decoration is of course needed. So, I rolled small pieces of pineapple in sponge cake crumbs and then put them on the cream as decoration.

I wish all women a Happy Women’s Day on March 8!

Now here is the recipe for the dessert:

Women's day cream with pineapple and mimosa decoration

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine Italien

Servings 4 people

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

Keyword Ananascream