Modern mimosa cake

Modern mimosa cake

Vanessa Donnini

Time of realization: 90 minutes + freezing times
Degree of difficulty (1 to 5): 4
Ingredients for an 18 cm mold

Sponge cake:
250 g of whole eggs
170 g of granulated sugar
150 g of 00 flour
50 g of potato starch
vanilla

Bavarian white chocolate and lemon (recipe by Luca Montersino):
170 ml of milk
35 g of granulated sugar
70 g of egg yolks
7 g of isinglass
170 g of white chocolate
350 g of semi-whipped cream
10 ml of lemon juice
the whole zest of a lemon
the grated zest of half a lemon

For the syrup:
50 ml of water
30 g of granulated sugar
10 ml of limoncello

Caramelized pineapple:
2 slices of pineapple
a knob of butter
15 g of granulated sugar

Mirror glaze:
7 g of isinglass
90 g of glucose syrup
60 g of granulated sugar
50 g of condensed milk
75 ml of water
75 g of milk or dark chocolate (with white chocolate increase by 20%)
food coloring to taste

Method 
Sponge cake:
whip the eggs at room temperature with the sugar, until the mixture is very swollen and firm. At this point, combine the flour with the previously sifted starch, mix from bottom to top. Pour the mixture into the greased and floured pan and bake at 180 ° C for about 30 minutes.

Bavarian white chocolate and lemon (recipe by Luca Montersino):
soak the gelatine in cold water.
Then, boil the milk with the whole lemon peel, in the meantime lightly whisk the egg yolks with the sugar. Then pour the milk slowly into the egg yolks and bring everything back to the heat, cook until it reaches 85 ° C.
At this point remove the lemon peel and add the well squeezed isinglass. Add the white chocolate and lemon juice, mix everything with an immersion blender. Finally add the semi-whipped cream and the grated zest of half a lemon, together with the caramelized pineapple cubes. Turn everything from bottom to top.

For the syrup:
put the water and sugar in a saucepan, bring to the boil. Allow the syrup to cool before adding the limoncello.

Caramelized pineapple:
put the knob of butter in a non-stick pan, then add the diced pineapple and cook for about a minute. Finally add the sugar and let it go for another 5 minutes.

Mirror glaze:
bring water, sugar and glucose to the boil, remove from heat and add the condensed milk, bring everything to 65 ° C. then, add the isinglass previously soaked in cold water and well squeezed, finally add the chocolate. Emulsify with a mixer and at this point add the desired color. Then pass it in a colander to eliminate the air bubbles. Let it rest overnight in the fridge. Use it around 29/30 ° C for white chocolate, around 38 ° C for milk and dark chocolate.

Mounting:
Take the mold and put a part of Bavarian, the square of sponge cake with its own syrup, the other part of Bavarian and finally close with the sponge cake soaked with the syrup.
Transfer everything to the freezer for at least 24 hours, then remove the mold and glaze.