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Torta Mimosa (Mimosa cake)

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By my Italian cuisine
In Italy  the 8th of March, La Festa della Donna (Women's Day) is celebrated with bouquets of yellow mimosas. Mimosa cakes are also baked and can be found every Italian bakery.
The Mimosa cake I propose here is filled with Chantilly cream and fresh ananas covered  with sponge cake crumbs as by tradition. Decoration is up on you. I use powdered sugar, hard sugar roses and leaves ;) Even if this recipe can be difficult for beginners, I can tell you that it is not as difficult as it seems, the most difficult part is to make the sponge cake, which you could also buy already prepared in some bakeries or grocery shops!
Serves 10-12
ingredients:
1 sponge cake see recipe here 
- for the filling:
1 portion of Italian Pastry cream see recipe here
500ml of 35% fat cream (to whip)
1 fresh ananas or 1 can of canned chopped ananas in syroup
 - for the: "Bagna" (the syroup) 
2 cups of water (or 2 cups of ananas syroup)
1 cup of your favourite liquour (optional)
1tbs of sugar (not necessary if you use ananas syroup instead of water)
Instructions:
1) Prepare the syrup: in a small sauce pan mix the water, liquour of your choice and sugar. Bring to a quick boil. The syroup is ready when the sugar is melted. Make it cool, set aside. I you use canned ananas in syroup, just collect the syroup in a bowl, add some water and keep aside.

 2) Whip up the heavy cream
3) Carefully mix the pastry cream with the whipped cream.
When ready take 5 Tbs from the mixture ad set  in a separate bowl. You will use it later to cover your cake. NB this is an important step: Do not forget this step!
4) Peel and cut the ananas or separate the canned ananas chops from the syroup.
5) Add the ananas to the cream  mixture.  Set aside.
6)  Cut and remove the top of your sponge. Set the top part aside (to be used later).
7) Empty the sponge cake (see  photo above).
8) Reduce in crumbles and set aside the removed inside part of the sponge cake (to be used later).
9) Using a small brush or a small bottle (see photo) or a spoon, soak the sponge cake with the syroup. Do not use all the syroup, you will still need it later.
10) Fill the wet sponge cake with the ananas-cream mixture.
11) Cover with the upper part of the sponge cake (that you have previuosly set aside) turned upsidedown. Soak the top with the left syroup.Your cake is almost completed.
Cover the cake with the 5 Tbs of cream mixture you have previuosly set aside. Then cover with the sponge cake crumbles.You can now decorate it as you like.
I suggest to powder the top with powdered sugar and decorate with hard sugar flowers or fresh mimosas flowers if you can find them... Buon Appetito!
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