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Gluten-free mimosa cake with pineapple, the recipe with an exotic touch for 8 March

Gluten free mimosa cake with pineapple

Gluten-free mimosa cake with pineapple: recipe for making a perfect dessert for women’s day with rice flour, pineapple and cream!

Are you looking for a dessert to prepare on the occasion of Women’s Day but are you intolerant to gluten? No problem, the right solution is the gluten-free mimosa cake with sponge cake made from rice flour and corn starch. Everything is then completed by a delicious cream enriched with pineapple cubes. For this recipe you need to prepare two sponge cakes , one of which you will need to make the cubes for decoration.

Gluten free mimosa cake with pineapple
Gluten free mimosa cake with pineapple

Preparation of the gluten-free mimosa cake

  1. To prepare the pineapple cake with rice flour, start with the preparation of the sponge cake: take half of the 12 eggs and separate the yolks from the whites. Put the egg whites in a large bowl and whip them with a pinch of salt and 120 g of sugar.
  2. Remove the seeds from the vanilla pod and add them to 240 g of sugar .
  3. Add the sugar to the egg yolks and work to obtain a light and fluffy mixture.
  4. Incorporate the egg yolks and egg whites, stirring gently and from top to bottom, then add 90 g of flour and 90 g of starch.
  5. Transfer the mixture into a greased and floured mold then bake in a preheated oven at 160 ° C for about 45 minutes . Let the sponge cake cool in the half-closed oven, then prepare the second sponge cake that you will need for the final decoration following the same instructions.
  6. Once the cake is cooked, prepare the cream : put the 8 egg yolks and the remaining sugar in a large bowl, mix well and add the sifted starch.
  7. Put the milk in a saucepan, put it on the stove and let it cool.
  8. Add half of the milk to the beaten egg yolks then add all the milk and put on the heat again, stirring constantly until the mixture thickens.
  9. Transfer the cream to a bowl, cover with cling film and let it cool.
  10. Separately whip the cream, add it to the cold custard and let it rest in the refrigerator for 30 minutes.
  11. Take a sponge cake, remove the external crust then cut into three discs .
  12. Cut the second sponge cake into cubes to achieve the mimosa effect.
  13. Cut a couple of slices of pineapple into thin cubes and add them to the cream.
  14. Sprinkle the discs for the base with a little pineapple juice and fill with the pineapple cream making three layers then cover with the rest of the cream.
  15. Level well and decorate with the cubes of sponge cake to create the mimosa effect. Let the gluten-free mimosa cake rest in the refrigerator for a couple of hours before serving.

Alternatively I recommend you try the classic mimosa cake .


We recommend consuming this dessert for Women’s Day within 1-2 days of making it (being filled with a cream based cream and custard). You can keep the cake in the fridge, under a special bell for sweets . We do not recommend freezing in the freezer.

Riproduzione riservata © - WT

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