Preparation:
Beat the soft butter with sugar, vanilla sugar and salt in a tall bowl with the hand mixer for about 3 minutes. Soak up the eggs in a separate bowl and then slowly flow into the butter mass with steady stirring. Mix flour with ground hazelnuts and baking powder in a bowl. Add the butter mass and stir with a spoon by hand until everything is mixed well. A spring pan fat, add the dough, smooth and in a preheated oven at 170 degrees circulating air or 180 degrees top/bottom heat approx. 35-40 minutes bake.
When the nut tooth bottom has cooled, cut the curvature and turn the floor over to create a flat surface. Dissolve a tablespoon of sugar in the hot water, add liqueur or rum with will and spread on the cake ground.
Heat the apricot jam and pass with a baking brush on the cake surface and at the edge of the cake. This prevents the mascarpone from softening the floor. Mix the mascarpone with 2 tablespoons of sugar. Place the springform edge around the cake floor and paint 400 g mascarpone on the cake floor surface. Another 100 g mascarpone are later needed for the garnish of the cake edge.
Drain the pineapple pieces well and collect the fruit juice. Place the pineapple pieces evenly on the mascarpone layer.
Mix the cake powder with 125 ml of fruit juice and 125 ml of water, add 1 tablespoon of sugar and bring to a boil while stirring. Spread the cake fuse hot from the centre of the cake on the pineapple covering, so that a flat surface is created up to the springform edge.
When the cake casting has become firm, carefully loosen the edge of the spring from the pineapple cake. Cover the cake edge with 100 g mascarpone. Press the shelled almonds on the edge of the cake. Beat the whipped cream with cream rigid and a painted teaspoon of sugar according to the packing instructions. Fill the cream into a sparkle with a large star grommet and spray 12-16 cream rosettes onto the pineapple cake. Put the rosettes as far as possible at the pie edge to make the cake look larger.
ADVERTISEMENT
