Summary

Ingredients

• 100 g butter or rama
• 4 egg (s)
• 150 grams sugar
• 4 tablespoon egg liqueur or milk
• 100 g marzipan
• 200 g hazelnuts or almonds, round
• 1 teaspoon, leveled baking powder
• 1 pinch (s) salt
• 3 tablespoon egg liqueur
• 150 g cake icin, dark

For the filling:

• 1 can pineapple, large, sliced
• 400 g cream
• 3 packs cream stabilizer
• 4 tablespoon egg liqueur

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Instructions

1. Drain the pineapple well except for 2 slices, cut into fine pieces for decoration. Cut the remaining 2 pineapple slices into 12 pieces. Place the pineapple on a paper towel.
2. Grease the springform pan and sprinkle with nuts.
3. Finely grate the marzipan. Mix the butter or rama with the sugar and a pinch of salt until frothy. Stir in the marzipan. Add eggs one after the other. Mix the nuts with the baking powder and stir into the egg cream with the egg liqueur or milk. Pour the dough into the prepared baking pan and bake at 150 ° C for about 30 minutes. Let the cake cool down.
4. When it has cooled down, hollow out the bottom to an edge of 1 cm. Soak the bottom with eggnog.
5. Finely crumble the hollowed out crumbs and set aside.
6. Heat approx. 120 g chocolate icing, dip the 12 pineapple pieces in chocolate for decoration and let them solidify on a wire rack. Completely coat the floor with the rest of the glaze. To let it cool down. I put the bottom in the fridge until I`ve made the filling.
7. Whip the cream very stiff with the cream stiffener and fold in the crumbs that have been set aside. Mix in eggnog and pineapple pieces.
8. Distribute the mixture like a dome on the floor.
9. Melt the remaining chocolate icing, pour it into a freezer bag, cut off a small corner and decorate the cake with it. Decorate with the chocolate pineapple pieces.
10. Place the cake in the refrigerator until ready to be eaten.