Pineapple mimosa cake

A famous Women's Day cake: soft sponge with delicious custard enhanced with white chocolate and pineapple.

Best wishes to all women and the partners who love and respect us. ❤️

INGREDIENTS

1 SPONGE CAKE, SEE IGINIO MASSARI'S SPONGE RECIPE ON BLOG

CUSTARD

500 ML MILK

4 EGG YOLKS

120 G SUGAR

40 G CORNFLOUR

1 LEMON, YELLOW PEEL ONLY

100 G WHITE CHOCOLATE, optional

300 G PINEAPPLE IN SYRUP

PINEAPPLE JUICE TO MOISTEN

DECORATION

250 ML WHIPPING CREAM

I make sponge following blog recipe, even a day ahead. Once cold, wrap and keep cool.

CUSTARD

I heat milk with lemon peel.

I mix yolks and sugar in a bowl.

I whisk and add cornflour.

I chop chocolate and set aside.

I strain boiling milk into eggs, mixing well.

I heat and stir.

After a couple of minutes when thickened, I remove and stir in chocolate until smooth and glossy.

I put in a bowl, cover directly with cling film and refrigerate to cool.

I trim dark sponge surfaces and edges and cut into 3 equal layers.

I smooth cold custard and reserve a small bowlful.

I add pineapple finely diced and well dried.

I spread half custard on first layer moistened with pineapple syrup or limoncello syrup.

I add second sponge, moisten and add remaining custard, using reserved custard to smooth sides.

I dice third layer finely.

I cover top with cubes.

I decorate sides with whipped cream and refrigerate. Make a day ahead and add cream sides before serving if liked, or cover sides with sponge cubes instead.