La Mimosa

Ingredients for 1 servings:

• 6 eggs
• 250 g sugar
• 250 g flour
• 1 packet of baking powder
• 3 eggs
• 2 egg yolks
• 200 g sugar
• 140 g flour
• 1 packet of vanilla sugar
• 1 liter of milk
• 1 can pineapple pieces
• 200 ml cream
• some butter or margarine for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Sponge cake with pineapple cream filling

Whisk the 6 eggs with 250g of sugar in a bowl until smooth. Gradually stir in 250g of flour along with the baking powder. Grease a springform pan with butter or margarine and line it completely with baking paper. Pour the cake batter into the springform pan and bake in a preheated oven at 170°C (fan oven) for about 45 minutes. Remove the cake from the pan and let it cool. For the cream, put 3 eggs, 2 egg yolks, and 200g of sugar in a saucepan and mix. Slowly whisk in 140g of flour. Add the vanilla sugar. Slowly stir in the milk. Bring the cream to a boil, stirring constantly, then remove from the heat and let it cool (or place it in a water bath to speed things up). Stir the cream occasionally to avoid lumps. Whisk the cream until stiff peaks form and fold it into the cream. Cut the sponge cake into two pieces (ratio: 1/4 top, 3/4 bottom). Cut out the middle part of the bottom layer, leaving a border of about 2 cm. Pour the pineapple juice onto the inside of both halves. Pour some of the cream into the center of the bottom layer and spread evenly. Place the pineapple pieces on top and press in lightly. Place the other layer on top of the cake and spread the remaining cream in a thin layer over it. Do not tear the cut-out part of the layer into pieces, ensuring that it completely covers the cake.