200 g flour,
200 g sugar,
1 sachet of baking powder for cakes,
1 sachet of Vanillin;
100 ml of milk.
For the filling:
500 g Ricotta di Bufala Campana PDO;
3 tablespoons of sugar,
Pineapple in slices;
In a bowl whip the eggs with sugar until you get a frothy mixture. Add the sifted flour, yeast, milk and vanillin while continuing to work the dough with a whisk for a few minutes. Pour the dough into a previously buttered cake tin and bake the cake in a static oven preheated to 180 Ears. for 30/35 minutes.
Once cooked, remove the sponge cake and let it cool.
In a bowl work the Ricotta of Bufala Campana DOP previously sieved with the sugar until a smooth cream and without lumps.
Cut the sponge cake with a long knife, trying to have the top as high as possible, then empty the center of the sponge cake making sure not to break the edges. Wet the base of the cake with milk, pour inside the cream of Ricotta of Bufala Campana DOP obtained earlier and put the pineapple slices on the surface. Close with the other side of sponge cake and spread over the entire surface a base of stuffing. Cut into cubes the crumb previously obtained from the sponge cake and cover the whole cake, sprinkle with plenty of icing sugar and let stand in the refrigerator for about a couple of hours. Your Mimosa cake is ready to brighten the house by the color of the flower emblem of this holiday and the good taste of a homemade dessert.