Pineapple mimosa cake

First you need to prepare the sponge cake . For perfect results I recommend using a planetary mixer equipped with a whisk. Place the eggs at room temperature, the sugar and the vanilla into the bowl. Run the motor at medium power for 10 minutes or until you obtain a swollen, light and frothy mixture.

Sift the flour and potato starch and incorporate them into the eggs, mixing gently from bottom to top.

Pour the mixture into a buttered and floured springform pan with a diameter of 24 cm . Cook at 180°C for 40 minutes .

In the meantime, prepare the custard . In a bowl, beat the egg yolks with the sugar and flour .

In a saucepan, heat the milk with a vanilla pod cut in half lengthwise. Bring it to the boil, then turn off and leave to infuse for 5 minutes. Then pour it over the eggs, removing the vanilla and mixing with a whisk, and put everything back on the heat. Cook over medium heat until it thickens . Transfer the cream into a bowl and let it cool covered with cling film.

When the cake has cooled, cut the top with a serrated knife. Using a smaller knife, dig out the inside , leaving a one-centimeter edge and set aside the crumbs that will be used for decoration. Try not to break it up too much.

Let's now prepare the filling. Whip the cream until stiff, then add it to the custard, stirring gently so that it does not fall apart. Keep aside a third of this cream to cover the outside of the cake.

Clean the pineapple , cut it into one centimeter cubes and add it to the larger quantity of cream. Pour everything into the hollow you made in the cake and level it. Place the cap, turning it with the external part facing downwards.

Cover the outside of the cake with the cream you kept aside and decorate with the diced sponge cake. Leave your cake in the refrigerator for a couple of hours before serving it.