Name: Fast mimosa Millefeuille cake with pineapple
Prep time: 15 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 1 roll puff pastry; 2 slices pineapple in syrup; 1 sponge cake (disc); 12 ounces whole milk; 5 ounces whipping cream; 6 yolks; 4 1/2 ounces sugar; 1 1/2 ounce cornstarch; 1 vanilla bean

Today I want to introduce a really easy cake for tomorrow that is woman’s day, fast mimosa Millefeuille cake with pineapple. I have to say that I don’t particularly love this day because I think that woman’s have to be respected every day. When I heard about that woman’s that only in that day give vent to their frivolities or do what they really want I smile, but, anyway, I respect them. But I appreciate this cake that regardless that is woman’s day or not. In this case I used ingredients that are really fast to cook sush as pastry cream and puff pastry.

Below the recipe.

DifficultyVery easy
CostVery cheap
Preparation time15 Minutes
Cooking time20 Minutes
Serving4
Cooking methodOven
CuisineItalian

Ingredients

1 roll puff pastry

2 slices pineapple in syrup

1 sponge cake (disc)

For the custard

12 ounces whole milk

5 ounces whipping cream

6 yolks

4¹/₂ ounces sugar

1¹/₂ ounce cornstarch

1 vanilla bean ( )

Tools

Steps

Let’s proceed with the making of our fast mimosa Millefeuille cake with pineapple.

First of all we are going to make the pastry cream. In a cup mix with an electric whip the sugar with the yolks until you will have an omogenous cream. Add the cornstarch. Add the milk and the cream that you had previously warmed with the seeds of vanilla bean. Take everything in a pan and cook it on the gas and when it will have the consistance that you want turn off the gas and let cool you cream covered with a film on it in order to not have that annoying little cuticle.

Now cook the sponce cake disc after you have put on it some sugar and after you’ve pitted it in a preheated oven at 180 degrees for 15 minutes until it will be gold on the top.

Once the cream and the sponge cake will be at a mild temperature you could create your cake.

With a pasta cup cut many discs on the puff pastry.

Now compound your cake by putting on the base a disc of puff pastry, the cream and pineapple pieces and, again, the puff pastry.

Repeat this operation for two other times and end it with the cream and pieces of the sponge cake on the top.

Now you can serve your fast mimosa Millefeuille cake with pineapple