Mimosa dessert glasses: greedy and quick to prepare!
published on 8 March, 2022 at 17:55
INGREDIENTS
For the sponge cake:
100g (1/2 cup) sugar
80g (1/2 cup) flour
80g (1/2 cup) potato starch
6 eggs
1 vanilla bean
a pinch of salt
For the cream:
2 egg yolks
25g (2 tbsp) sugar
25g (3 tbsp) flour
500ml (2 cups) milk
2 g (2 tsp) lemon zest
400g (2 cups) pineapple, cut into chunks
METHOD
- Preheat the oven to 175°C/350°F.
- In a large bowl beat eggs with sugar and a pinch of salt for 2 minutes. Add vanilla seeds and continue to whip for 15 minutes.
- Add flour and starch and mix everything with a spatula.
- Pour the mixture into a 24 cm springform lined with baking paper.
- Bake for 35-40 minutes and let cool on a wire rack.
- Meanwhile, prepare the cream: beat egg yolks with sugar until thick and fluffy, then whisk in flour. Set aside.
- Pour milk into a saucepan, add lemon zest and bring to a simmer, then strain.
- Add egg yolks mixture into the pan with milk and bring to a boil. Cook for 5 minutes or until the cream has thickened.
- Transfer the cake onto a working surface and cut it into small cubes.
- Compose the dessert: take 4 glasses, place the cubes of sponge cake on the bottom, then add the custard and the pineapple. Continue creating a new layer of sponge cake, a new layer of cream, and pineapple. Finish with one more layer of sponge cake.
- Transfer to the fridge to chill for 1 hour. Enjoy!
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