The cake Cooked and Eaten, the recipe with the pineapple
A mimosa cake is the original, and the slices of pineapple whole, at the centre of the cake and the recipe Cooked and Eaten that Tessa Gelisio has suggested, in the kitchen of the house. New recipes Cooked and Eaten, and all from the kitchen of Tessa, which is never lacking to his advice and the dishes easy and fast to prepare. the mimosa cake with pineapple prepared in this way is a real treat but it is also a cake the sly, thanks to the hole that we create in the center. A few steps and a sponge ready; we can buy it or prepare it in advance with the recipe, which we prefer, with more or less eggs. Here are the new recipes Cooked and eaten the recipe of the delicious sweet cake with cream, pineapple and cream.
Ingredients cake Cooked and Eaten: 1 sponge cake of 26 cm diameter, 1 box of pineapple, 250 g of whipping cream – For the cream: 400 ml milk, 5 egg yolks, 2 vanilla pods 50 g of potato starch and 100 g of sugar
Preparation pineapple cake Cooked and Eaten: heat the milk in a saucepan with two vanilla pods. In part we work with 100 g of sugar 5 egg yolks and add 50 g of potato starch. When the milk comes to a boil, pour a little at a time into the mixture with the egg yolks, stirring. we put everything on the fire and let thicken, stirring all the time.
Cut the sponge cake, getting three layers, the centre of the pie to dig a hole as big as a slice of pineapple. Bathing the sponge cake with the pineapple juice. Farciamo with the pastry cream the first and the second layer. At the center in the hole, put the pineapple slices alternating with the cream and riempiamolo all.
Assemble 250 g of cold cream and with a piping bag decorate the cake. Complete with the sponge advanced and crumbled, so we have the effect mimosa.
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