Mimosa dessert glasses: greedy and quick to prepare!

Name: Mimosa dessert glasses: greedy and quick to prepare!
Uploaded: 2022-03-08T16:55:00Z
Duration: PT285.920S
Channel: Food Inspiration

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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