# Mimosa Cake with Pineapple

Recipe by [Luca Martelli](https://fridge.menu/en/u/lucamartelli)

A light sponge cake layered with pineapple diplomat cream, finished with sponge crumbs to look like mimosa blossom.

Servings: 6 · Cook 180 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Mimosa Cake with Pineapple](https://image.fridge.menu/adaptations/gphk81le/31f0933d34f668fa0dacea0391bb9928d0c90722ed37973d11d99d45792af87c.jpg)

## Ingredients

- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 65 g [Potato starch](https://fridge.menu/en/i/potato-starch)
- 65 g [Plain flour](https://fridge.menu/en/i/flour)
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- Pineapple juice — to taste
- 500 ml [Milk](https://fridge.menu/en/i/milk)
- 130 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 4 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 50 g [Plain flour](https://fridge.menu/en/i/flour) — or cornflour
- 250 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 350 g Tinned pineapple
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)

## Steps

1. Whisk the eggs with the sugar until light and creamy.
2. Gradually fold in the sifted flour and potato starch, mixing gently from the bottom up.
3. Add the lemon zest and pour the batter into a buttered tin.
4. Bake the first sponge for about 50 minutes in an oven preheated to 170°C, conventional setting. (50 min)
5. Let the sponge cool completely.
6. Bake a second sponge using the same recipe. (50 min)
7. Bring the milk to the boil with the lemon zest.
8. Beat the egg yolks with the sugar, then add the sifted flour.
9. Pour the hot milk in a thin stream into the yolk mixture, then remove the zest.
10. Pour the custard mixture into a saucepan and bring it to the boil.
11. Let the diplomat cream cool completely.
12. Whip the double cream to stiff peaks.
13. Fold the whipped cream into the cooled custard.
14. Mix in the chopped tinned pineapple.
15. Cut three layers from one sponge for the cake.
16. Soak each layer with pineapple juice and spread cream over the surface.
17. Cover the whole cake with the remaining cream using a palette knife.
18. Cut the second sponge into roughly 1 cm cubes.
19. Scatter the sponge cubes over the surface of the cake.
20. Chill the cake for about 2 hours before serving. (120 min)

Published 2026-10-07

https://fridge.menu/en/r/mimosa-cake-with-pineapple-gphk81le

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