|Torta Mimosa (Mimosa Cake)- photo made by Italian Students to show final product to their partners
Torta Mimosa (Mimosa Cake)
1 sponge cake 3" - 5 cm thick
For the Chantilly cream
500 g pastry cream
500 g whipped cream
1 tbsp confectioner's sugar
1 can of pineapple
1 small basket of raspberries
Cut out the inside of the sponge leaving a 1/2 inch border and a thickish bottom.
Cut the layer of sponge that you have removed into very small cubes and rub them in your fingers to round them off a little.
Make a pastry cream and when it is cool fold in the cream whipped with confectioner's sugar.
Chop the pineapple into small pieces and add to the chantilly. You can also add some raspberries if they are in season.
Pour the pineapple juice into the sponge case to soften it and spread some of the chantilly around the edges of the case.
Fill the centre of the sponge with the chantilly mixture.
Cover the top with the crumbled sponge squares to form a dome shape and attach some to the outer edges of the sponge case.
The bright yellow cake resembles the Mimosa flower from which it gets its name.
N.B. As this operation is done directly on the serving dish, put kitchen paper around the edges. You will remove it when
you have finished, so as not to get it all dirty.